Zucchini Cupcakes



  • Cupcakes

  • 3eggs
  • 1 13cups sugar
  • 12cup vegetable oil
  • 12cup orange juice
  • 1teaspoon almond extract
  • 2 12cups all-purpose flour
  • 2teaspoons ground cinnamon
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • 1teaspoon salt
  • 12teaspoon ground cloves
  • 1 12cups shredded zucchini
  • Frosting

  • 1cup packed brown sugar
  • 12cup butter or 12 cup margarine
  • 14cup milk
  • 1teaspoon vanilla extract
  • 1 12-2cups confectioners’ sugar
  1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
  2. Combine dry ingredients; add to the egg mixture and mix well.
  3. Add zucchini and mix well.
  4. Fill greased or paper-lined muffin cups two-thirds full.
  5. Bake at 350°F for 20-25 minutes or until cupcakes test done.
  6. Cool for 10 minutes before removing to a wire rack.
  7. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
  8. Cook and stir for 2 minutes.
  9. Remove from the heat; stir in vanilla.
  10. Cool to lukewarm.
  11. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency.
  12. Frost cupcakes.


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