Zucchini Cupcakes
2016-08-25- Cuisine: American
- Course: Dessert
- Skill Level: Easy
-
Add to favorites
- Yield: 18 cupcakes
- Servings: 18
- Prep Time: 20m
- Cook Time: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Baked Cranberry Sauce
-
Pecan Zucchini Bread
-
Walnut Date Loaf
-
Ribbon Pumpkin Bread
-
Asparagus Puff Pastry Appetizer
Nutritional Info
This information is per serving.
-
Calories
299 -
Total Fat
9 g -
Saturated Fat
1 g -
Cholesterol
31 mg -
Sodium
251 mg -
Potassium
89 mg -
Total Carbs
51 g -
Dietary Fiber
1 g -
Sugars
37 g -
Protein
3 g
Ingredients
3 eggs
1-1/3 cup sugar
1/2 cup oil
1/2 cup orange juice
1 teaspoon almond extract or Amaretto
2-1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cloves
1-1/2 cup shredded zucchini
Ingredients (caramel frosting)
1 cup brown sugar
1/4 cup margarine
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners’ sugar
Method
Step 1
Beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients. Add to egg mixture and mix well. Add zucchini and mix well. Pour into paper lined muffin tins. Bake at 350° for 20 to 25 minutes.
Step 2
For frosting, combine brown sugar, margarine and milk in saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat. Stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cooled cupcakes.