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Zucchini Cupcakes

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“A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.”
READY IN:
1hr
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
  2. Combine dry ingredients; add to the egg mixture and mix well.
  3. Add zucchini and mix well.
  4. Fill greased or paper-lined muffin cups two-thirds full.
  5. Bake at 350°F for 20-25 minutes or until cupcakes test done.
  6. Cool for 10 minutes before removing to a wire rack.
  7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
  8. Cook and stir for 2 minutes.
  9. Remove from the heat; stir in vanilla.
  10. Cool to lukewarm.
  11. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
  12. Frost cupcakes.

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