Zucchini Cupcakes
Author: 
Serves: 1½ to 2 doz
 
Ingredients
  • 3 eggs
  • 1⅓ cups sugar
  • ½ cup canola oil
  • ½ cup orange juice
  • 1 tsp almond extract
  • 2½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cloves
  • 1½ cups shredded zucchini
  • Caramel Frosting
  • 1 cup packed brown sugar
  • ½ cup butter, cubed
  • ¼ cup 2% milk
  • 1 tsp vanilla extract
  • 1½ to 2 cups confectioners' sugar
Instructions
  1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
  2. Combine dry ingredients; gradually add to egg mixture and mix well.
  3. Stir in zucchini
  4. Fill paper-lined muffin cups ⅔ full. Bake at 350 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
  5. For frosting combine the brown sugar, butter and milk in a saucepan.
  6. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
  7. Gradually beat in confectioners' sugar until frosting arches spreading consistency. Frost cupcakes.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/09/zucchini-cupcakes-caramel-frosting/