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Zucchini Cupcakes With Caramel Frosting | realmomkitchen.com

Zucchini Cupcakes with Caramel Frosting


Ingredients

Scale
  • 3 eggs
  • 1 1/3 cups sugar
  • 1/2 cup vegetable oil (I used canola)
  • 1/2 cup orange juice
  • 1 tsp almond extract
  • 2 1/2 cups flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1 1/2 cups shredded zucchini
  • Caramel Frosting:
  • 1 cup packed brown sugar
  • 1/2 cup butter or margarine
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 1/22 cups confectioners’ sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Makes 24 cupcakes.
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