Spiced Zucchini Cupcakes with Caramel Frosting

09/05/2016 8:00 am · 5 comments

by Sarah A Thrifty Mom

Spiced Zucchini Cupcakes with Caramel Frosting

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.

 

Print

Spiced Zucchini Cupcakes with Caramel Frosting

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 dozen

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 

Spiced Zucchini Cupcakes with Caramel Frosting recipe

 

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

IMG_0765Fried Zucchini with bread crumbs

Zucchini Brownie


Italian Zucchini and Tomato over rice

Blonde  Zucchini Bars

Pineapple Zucchini Raisin Bread Recipe 

Chocolate Chip Zucchini  Muffins

Zucchini  with bacon, best side dish EVER!

IMG_3304

Grilled Zucchini

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5 Comments on "Spiced Zucchini Cupcakes with Caramel Frosting"

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Mary Masade Aghemenlo
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Mary Masade Aghemenlo

Want recipe for this…

Sharon Copeland McMillan
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Sharon Copeland McMillan

yum! Shall we make this tomorrow for dessert on Sunday?

A Thrifty Mom
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They are super yummy you will love them

Hannah Loucks
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Linda Adcock

Jennifer Smiss Hopson
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Jennifer Smiss Hopson

Ooo! I just need some orange juice! Might attempt tomorrow.

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