Zucchini Cupcakes

Name: Zucchini Cupcakes
Ingredients: 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

17 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350°. Beat first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
2

Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
3

For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.
4

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.