Zucchini Cupcakes with Caramel Frosting
Zucchini Cupcakes with Caramel Frosting are the best way to eat zucchini. The caramel frosting is definitely the icing on the cake!
Servings 18 cupcakes
Calories 215kcal
Ingredients
- 3 eggs
- 1-1/3 C sugar
- 1/2 C vegetable oil
- 1/2 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
- 1/2 tsp ground cloves
- 1-1/2 C shredded zucchini
Caramel Frosting
- 1 C packed brown sugar
- 1/2 C butter or margarine
- 1/4 C milk
- 1 tsp vanilla extract
- 1-1/2 to 2 C confectioners' sugar
Instructions
- In a mixing bowl, beat eggs, sugar. oil, orange juice and extract
- Combine dry ingredients; add to the egg mixture and mix well
- Add zucchini and mix well
- Fill greased or paper-lined muffin cups two-thirds full
- Bake at 350 for 20-25 minutes until they test done
- Cool for 10 minutes and remove to wire rack
- For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes
- Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in the powdered sugar until frosting reaches desired consistency, you want it a bit stiff if you are going to pipe the frosting on.
- Frost cupcakes
Nutrition
Calories: 215kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 252mg | Potassium: 110mg | Fiber: 1g | Sugar: 20g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg