Zucchini Cupcakes

"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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
17
Yields:
24 cupcakes
Serves:
18-24
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a pastry chef, but I love cooking entree's too. I love cooking for my friends and family. I have two kids, a dog, and a great husband.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes