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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 215kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp almond extract
2-1/2 cups 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 cups shredded zucchini

Caramel Frosting

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 tsp vanilla extract
1-1/2 to 2 cups 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 F 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

Notes

Tip: If you peel your zucchini, no one will ever know there is zucchini in these cupcakes!!

If you prefer a cream cheese frosting, use this recipe:

1/2 cup butter, softened
4 oz cream cheese, room temperature
3-4 cups powdered sugar
1 tablespoon heavy cream or more as needed.
In a bowl beat the butter until smooth, add in the cream cheese and mix to combine.
Slowly add in the powdered sugar and mix to combine. Add enough cream to get the desired consistency.

Nutrition