Zucchini Cupcakes with Caramel Frosting
Calories
Ingredients
- 3 eggs
- 1 ⅓ cups sugar
- ½ cup vegetable oil I used canola
- ½ cup orange juice
- 1 tsp almond extract
- 2 ½ cups flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cloves
- 1 ½ cups shredded zucchini
Caramel Frosting:
- 1 cup packed brown sugar
- ½ cup butter or margarine
- ¼ cup milk
- 1 tsp vanilla extract
- 1 1/2-2 cups confectioners' sugar
Instructions
- 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 cupcakes test done. 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. Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Makes 24 cupcakes.