Zucchini Cupcakes with Caramel Frosting

Never say never.

In my brown sugar cupcake post I told you that I had promised Cali there would be no more cupcakes this summer – well I lied!  I will admit, after all that wedding cupcake baking we did get a little burned out on cupcakes at our house.

But when a friend shared her CSA box with us and it was full of zucchini and two of you shared the same zucchini cupcake recipe with me I knew I had to go back on my word. I also needed to make some treats for a funeral dinner so it was the perfect opportunity to try the new recipe.  The fact that the zucchini cupcakes had caramel frosting on them sealed the deal!

Thanks to Tauna and Kathy who both sent me the same recipe.  I love it when my readers send me recipes (hint, hint)

I am not a zucchini fan but I have to say after making these zucchini cupcakes I may change my mind.  Of course, the best part about this cupcake recipe is the frosting!

zucchini cupcakes

If you have an aversion to green like my friend Sherra  please don’t let that stop you from trying these cupcakes!  They are so good!

zucchini cupcakes

Yes, you can actually see green flecks of zucchini in the cupcake but you would never know otherwise that there is a vegetable in them!
zucchini cupcakes

I do think though that one of these cupcakes should definitely count as one of your daily servings of fruits and vegetables!!

So if you are being over run with zucchini in your garden or your neighbors have some to share give these cupcakes a try – even if you have to go to the store and buy zucchini!!

What’s your favorite way to eat zucchini?  Mine is in a cupcake!!
zucchini cupcakes - Page 343

Zucchini Cupcakes with Caramel Frosting
  • 3 eggs
  • 1-1/3 C sugar
  • ½ C vegetable oil
  • ½ C orange juice
  • 1 tsp almond extract
  • 2-1/2 C all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cloves
  • 1-1/2 C shredded zucchini
Caramel Frosting
  • 1 C packed brown sugar
  • ½ C butter or margarine
  • ¼ C milk
  • 1 tsp vanilla extract
  • 1-1/2 to 2 C confectioners' sugar
  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 for 20-25 minutes until they test done
  6. Cool for 10 minutes and remove to wire rack
  7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil
  8. over medium heat.
  9. Cook and stir for 2 minutes
  10. Remove from the heat; stir in vanilla
  11. Cool to lukewarm
  12. Gradually beat in the confectioners' sugar until frosting reaches desired consistency
  13. Frost cupcakes
  14. Yields 1-1/2 to 2 dozen
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Michelle Payne says

    They sound devine. Guess what I am baking tomorrow! Score, a dear friend dropped off a ton of the green stuff at our door Monday. I’ve been baking and ran out of ideas. Now they can be put to good use for our family potluck on Saturday.

  2. Michelle Nebrig says

    This is so exciting! My two young children are HUGE fans of zucchini muffins that we get at a local bakery and zucchini bread that we bake together at home. So, I think the zucchini cupcakes are going to be a huge hit! Then again, is this recipe going to be so good that it will deter them from ever again eating our favorite bread and muffins?? :)

  3. says

    I posted this same recipe last year. It is fabulous. I’ve got another great zucchini cupcake recipe I’m gonna post on Monday or Tuesday. You’ll have to try that one too. It is delish. It’s a zucchini spice cupcake with cream cheese frosting.

  4. says

    Yum! Gotta give this recipe a try. My favorite ways to eat zucchini are in zucchini chocolate bread and brownies. I love being able to say that there are vegetables in my dessert :)

  5. kimke says

    You inspired me. I just made them, they look divine. HAving a group over tonight. I am sure they will love them! Thanks–you’re the best!

  6. Jean says

    Thanks for this recipe, and just in the nick of time, when we are being overrun by zucchini from the garden. (We’ve had zucchini lasagna, zucchini bread, chocolate zucchini cake, you get the idea!) The cupcakes are delicious, and will be a hit when I make them again for my granddaughter’s 2nd birthday next week! Thanks for sharing!

  7. Cat says

    Maybe one day I’ll read your recipes without having to actually ask something before I make it, eh? Shredded zucchini – large or finely shredded? I know it makes a difference in some recipes.

    I understand what you mean about not planning to become a caterer – I work with our lunch program at school and people often tell me to open my own place but then, I think,…it would stop being fun. I like to try different things and HAVING to do same old same old, would make me nuts, I think. I’m a free-er spirit than some, perhaps. Hey – you wouldn’t have been camping in Idaho last week, by chance? I was almost positive that was you but perhaps there is a twin of you roaming around Idaho.

  8. says

    Cat – Keep those questions coming! I used the large part of my cheese grate but I am sure either would be fine. Enjoy!! No I wasn’t camping in Idaho but it sounds like fun!

  9. Renee A. says

    When duty calls for me to bake something, where do I look first? Right here! It’s here that I can find the “tried and true recipes” and trust they will be extraordinary. You make me look good, Leigh Anne! I made the zucchini cupcakes for my group. Full of flavor and the frosting was decadent. A big thank you! **hugs!**

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