Zucchini Cupcakes

Sunday, February 5, 2012

Zucchini Cupcakes

Zucchini Cupcakes with Frosting


prep time:

cook time:

total time:


  • 3 large eggs, room temperature
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 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




  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners' sugar


  1. Preheat the oven to 350.  Gather all of your ingredients on the counter.
  2. Combine the dry ingredients using a whisk in a bowl.  In another  mixing bowl, beat together the first 5 ingredients, using a hand held mixer.
  3. Gradually combine the dry ingredients into the wet ingredients.  When everything is well blended, fill the cupcake papers 2/3 full.  Bake for 20-25 minutes until a toothpick comes out clean when inserted.
  4. For the frosting, using a 1 quart saucepan, add the brown sugar, milk and butter.  Stir together and bring to a boil, cooking and stirring until thickened.  Remove from the heat, stir in the vanilla.
  5. Allow the mixture to come to room temperature, then start beating in the confectioner's sugar until it reaches the desired consistency.  Frost and enjoy.

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