Recipe

Zucchini Cupcakes Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 4 months ago Another way to use zucchini- for moist cake like cupcakes. Unfrosted cupcakes freeze well. Taste of Home recipe Prep:10m Cook:20m Servings:12	Midgelet
	cupcakes zucchini

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Fans

grizzlybea

Ingredients

3 eggs

1-1/3 cups sugar

1/2 cup vegetable oil

1/2 cup orange juice

1 teaspoon almond extract

2-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1-1/2 cups shredded zucchini

CARAMEL FROSTING: (optional )

1 cup packed brown sugar

1/2 cup butter

1/4 cup milk

1 teaspoon vanilla extract

1-1/2 to 2 cups confectioners' sugar or enough

Directions

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.

Combine dry ingredients; add to the egg mixture and mix well.

Add zucchini and mix well.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350° for 20-25 minutes or until toothpick comes out clean.

Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a saucepan.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in vanilla.

Cool .

Gradually beat in enough confectioners' sugar until frosting reaches spreading consistency.

Frost cupcakes if desired. Or sprinkle with powdewred sugar

Yield: 1-1/2 to 2 dozen.

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Comments

grizzlybear 1 year, 4 months ago said:
Love it can use the left over bread mix to make these..........I like the carmel frosting what a unique flavor combo........

BIG bear 5 for this one

krumkake 1 year, 4 months ago said:
Another great way to use that zucchini - these sound fantastic and moist and topped with one of my fave frostings! Thanks, midge!!

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