Zucchini Cupcakes

Name: Zucchini Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18-24 serving(s)
Ingredients: 3 eggs; 1 1/4 cups sugar; 1/2 cup canola oil; 1/2 cup orange juice; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 teaspoon ground cloves; 1 1/2 cups shredded zucchini; 1 cup packed brown sugar; 1/2 cup butter, cubed; 1/4 cup 2% low-fat milk; 1 teaspoon vanilla extract; 1 1/2-2 cups confectioners' sugar

Submitted by diner524

"This is a recipe I found in my TOH magazine that I tried and now have adapted it to my tastes. It is a great way to use up those wonderful zucchini squashes this summer and great for all ages. There are at least 4-5 posted recipes posted for the recipe that was in TOH, but without the changes I made, but I found the cloves too strong in the other version, personal preference."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 18-24

ingredients

3 eggs
1 ¹⁄₄ cups sugar
¹⁄₂ cup canola oil
¹⁄₂ cup orange juice
1 teaspoon vanilla extract
2 ¹⁄₂ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¹⁄₄ 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% 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 and enjoy!

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Reviews

OHHHH.. Were`these good. I ended up with 16 total, which works out well, seeing there are 4 of us. One minor adjustment, I ommitted the salt, and after 1 1/8 cup of the sugar (for the top half) of the recipe. I had a batter consistancy to my liking. The cupcakes were really a nice soft/in consistancy, and saving the last 8 for us for dessert tonight. Great use for my zucchini coming up, in my garden. Made for PRMR tag.

weekend cooker

RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. 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