Zucchini Cupcakes with Caramel Frosting


Here’s another zucchini recipe that I had to give a try. I found the recipe on recipezaar.com. There were several things that drew me to this recipe. First, it being in the form of a cupcake. Second, that it’s topped off with a caramel frosting. Last was the ingredients in the cake itself. I liked the new combination of orange juice, almond extract, and cloves. Most of the zucchini recipes I’ve tried have consisted of cinnamon as the only spice so I was looking forward the the addition of the cloves. I also liked the almond extract in these too. It added a nice buttery element to these little cakes. These were yummy and different from the norm. You could probably top these with cream cheese frosting, but I liked the caramel for a change. YUMMY!!!!


Zucchini Cupcakes with Caramel Frosting

3 eggs
1 1/3 cups sugar
1/2 cup vegetable oil (I used canola)
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon 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 teaspoon vanilla extract
1 1/2-2 cups confectioners’ sugar

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 or until cupcakes test done. Cool for 10 minutes before removing to a 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 confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.

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