Spiced Zucchini Cupcakes with Caramel Frosting
This time of year there are always way more Zucchini then any one knows what to do with.
I can not take credit for this recipe, My mother in law made these yesterday with my daughter. Yes she is an awesome Granny and cooks with my girls, and my boys too for that matter. My 8 year old wants her very own toaster oven for Christmas, that way she can cook “real recipes” all by herself. Because right now she has to ask for help to use the big oven. Granny found this recipe on Taste Of Home and felt it was a good way to use up some extra zucchini from the garden.
Ingredients
- 3 eggs
- 1-1/3 cups sugar
- 1/2 cup canola 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:
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 to 2 cups confectioners’ sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the 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 to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
Spiced Zucchini Cupcakes with Caramel Frosting
- Ingredients
- Cupcakes
- 3 eggs
- 1-1/3 cups sugar
- 1/2 cup canola 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:
- 1 cup packed brown sugar
- 1/2 cup butter (cubed)
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 to 2 cups confectioners' sugar
- In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
- For frosting, combine the 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 to lukewarm.
- Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
http://www.tasteofhome.com/recipes/zucchini-cupcakes
Recipe credit and source Taste Of Home
More zucchini recipes you might like:
Chocolate Chip Zucchini and Apple Sauce Muffins
101 Things to Do with Zucchini
What do you do with Large Zucchini? Make Zucchini Relish
Fried Zucchini with bread crumbs
Italian Zucchini and Tomato over rice
Pineapple Zucchini Raisin Bread Recipe
Chocolate Chip Zucchini Muffins
Want recipe for this…
yum! Shall we make this tomorrow for dessert on Sunday?
They are super yummy you will love them
Linda Adcock
Ooo! I just need some orange juice! Might attempt tomorrow.