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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cake / Zucchini Cupcakes with Caramel Frosting

Zucchini Cupcakes with Caramel Frosting

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By: Leigh Anne WilkesPosted: 8/12/22Updated: 8/19/22

This post may contain affiliate links. Please see disclosure policy here.

zucchini cupcakes with caramel frosting

Zucchini Cupcakes are a tender spice cake flavored with cinnamon and cloves and topped with an amazing caramel frosting  The caramel frosting is definitely the icing on the cake!

frosting zucchini cupcakes

Why You’ll Love this Recipe!

The number one reason to try these zucchini cupcakes, is the frosting! They are topped with an amazing caramel frosting and I promise, even your zucchini haters are going to love these.  Once they taste the flavor of this caramel frosting they aren’t going to care what is in the cupcake!

The number two reason to try this recipe is that it is the perfect way to use up some of that bumper crop of zucchini. But if you don’t have zucchini growing like crazy in your yard, find a neighbor that has some or buy it at the store so you can make these zucchini cupcakes!!

zucchini cupcakes with caramel frosting

Ingredients Needed

  • Eggs
  • Sugar. Both granulated sugar and brown sugar.
  • Oil. Use vegetable oil or another mild flavored oil
  • Orange juice
  • Almond extract
  • Flour. I use unbleached all purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Spices. Ground cloves and Cinnamon
  • Zucchini
  • Butter
  • Milk
  • Vanilla extract
zucchini cupcakes with caramel frosting

How To Make Zucchini Cupcakes

You can use a stand mixer or a hand mixer to mix up these zucchini cupcakes.

  • 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 stir to combine.
  • Grease a muffin tin or use cupcake liners.
  • Fill muffin cups two-thirds full with batter.
  • Bake at 350 F oven for 20-25 minutes until a toothpick comes out clean.
  • Cool for 10 minutes in pan and then remove to wire rack.
zucchinni cupcake cut in half

How to Make Caramel 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 cooled zucchini cupcakes.
frosting zucchini cupcakes with caramel frosting

Leigh Anne’s Tip

  • The caramel frosting is a stiffer frosting and you can spread it on the zucchini cupcakes with a knife but I prefer to pipe it on.  I used my largest star tip which was a 1M star tip. Use a piping bag with your star tip.
  • If you peel your zucchini, no one will ever know there is zucchini in these cupcakes!!

I do think though that one of these zucchini 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!!

12 zucchini cupcakes with caramel frosting in a muffin tin

Frequently Asked Questions

Is zucchini a vegetable or a fruit?

After I posted my recipe for zucchini muffins with lemon glaze I received a comment letting me know that zucchini was not a vegetable.  What!!?  How did I not know that zucchini was really a fruit. I did a little Googling and learned that in the culinary sense, zucchini is used and treated like a vegetable but in the botanical world it is a fruit. Since this is a food blog, we are going to call it a vegetable.

Can I use a cream cheese frosting on my zucchini cupcakes instead?

Absolutely. To make a cream cheese frosting combine: 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.

Some of my other favorite zucchini recipes:

  • Blueberry Zucchini Bread
  • Zucchini Bread
  • Baked Zucchini with Mozzarella
  • Zucchini Muffins with Lemon Glaze
  • Gluten Free Zucchini Bread

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 3 votes
zucchini cupcakes with caramel frosting

Zucchini Cupcakes with Caramel Frosting

Recipe From: Leigh Anne Wilkes
Zucchini Cupcakes with Caramel Frosting are the best way to eat zucchini.  The caramel frosting is definitely the icing on the cake!
serves: 18 cupcakes
Prep:20 minutes minutes
Cook:20 minutes minutes
0 minutes minutes
Total:40 minutes minutes
Rate Recipe

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

Tips & 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.

Recommended Products

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Muffin Pan

Nutrition Facts:

Calories: 215kcal (11%) Carbohydrates: 26g (9%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 41mg (14%) Sodium: 252mg (11%) Potassium: 110mg (3%) Fiber: 1g (4%) Sugar: 20g (22%) Vitamin A: 224IU (4%) Vitamin C: 4mg (5%) Calcium: 44mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
zucchini cupcakes with caramel frosting
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  1. Jean says

    Posted on 8/26 at 11:08 am

    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!

    Reply
  2. Christine Ishmael says

    Posted on 8/25 at 5:29 pm

    I can’t wait to try these…we’ve been taking care of the neighbor’s chickens and found a GINORMOUS zuchinni…thanks for sharing…!

    Reply
  3. kimke says

    Posted on 8/25 at 3:41 pm

    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!

    Reply
  4. Stephanie says

    Posted on 8/21 at 10:16 pm

    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 🙂

    Reply
  5. Sherra says

    Posted on 8/21 at 11:16 am

    I would absolutely eat zucchini in a cupcake with caramel frosting. 😉

    Reply
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