Zucchini Cupcakes – A great summertime treat!
Zucchini Cupcakes
Ingredients
Cupcake Mix
3 eggs
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
Caramel Frosting
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners’ sugar
Directions
~Preheat oven 350°.
~In a large bowl, beat the eggs, sugar, oil, orange juice, and extract.
~Combine dry ingredients. Gradually add to egg mixture and mix well. Stir in zucchini.
~Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes. Cool for 10 minutes before removing to a wire rack.
Frosting:
~Combine the brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat.
~Stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency.
~Frost cupcakes.