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“These are irresistible spice cupcakes. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too!”
READY IN:
55mins
SERVES:
18-24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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