Zucchini Cupcakes
- Ready In:
- 55mins
- Ingredients:
- 17
- Yields:
-
24 cupcakes
- Serves:
- 18-24
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
- 1 cup packed brown sugar
- 1⁄2 cup butter
- 1⁄4 cup 2% low-fat milk
- 1 teaspoon vanilla extract
- 1 1⁄2 - 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.