In a large bowl, beat eggs, sugar, oil, orange juice and almond extract.
Combine the dry ingredients in a separate bowl and then add to the egg mixture and mix until well combined. Add zucchini and mix well.
Fill greased or paper-lined muffin cups about 2/3 full. Bake at 350 for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting.
Frosting-Combine brown sugar, butter and milk in a saucepan and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in the vanilla.
Cool to lukewarm and then beat in the powdered sugar until frosting reaches spreading consistency. If you want thicker frosting, add up to 1/2 cup more powdered sugar. Frost cupcakes and enjoy!