Name: Zucchini Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -; Frosting: -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Cupcakes

1. 3 large eggs, room temperature -

2. 1-1/3 cups sugar -

3. 1/2 cup canola oil -

4. 1/2 cup orange juice -

5. 1 teaspoon almond extract -

6. 2-1/2 cups all-purpose flour -

7. 2 teaspoons ground cinnamon -

8. 2 teaspoons baking powder -

9. 1 teaspoon baking soda -

10. 1 teaspoon salt -

11. 1/2 teaspoon ground cloves -

12. 1-1/2 cups shredded zucchini -

13. Frosting: -

14. 1 cup packed brown sugar -

15. 1/2 cup butter, cubed -

16. 1/4 cup 2% milk -

17. 1 teaspoon vanilla extract -

18. 1-1/2 to 2 cups confectioners' sugar -

How to cook deliciously - Zucchini Cupcakes

1. Stage

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

2. Stage

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. Stage

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. Stage

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