ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

Zucchini Cupcakes with Caramel Frosting are a fantastic treat and a great way to use up all of that zucchini from your garden! This zucchini dessert recipe is a perfect way to sneak a healthy vegetable into your families day, all while being incredibly tasty and sweet.

Prep Time15

Cook Time20

Total Time35

Course: Cake, Cupcakes, Dessert

Cuisine: American

Keyword: Zucchini Cupcakes with Caramel Frosting

Servings:

Calories: 290kcal

Author: Jessica & Nellie

Ingredients

Cupcakes

3 eggs
1 ⅓ cups sugar
½ cups coconut oil
½ cup orange juice
1 tsp almond extract
2 ½ cups flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground cloves
1 ½ cups shredded zucchini

Frosting

1 cup brown sugar
½ cup butter
¼ cup milk
1 tsp vanilla
1 ½ cups powdered sugar

Instructions

Prep: Start by preheating the oven to 350degrees F. Then, line a cupcake pan with paper cups or spray with non-stick cooking spray. Set aside. After that, peel the zucchini and grate it using a cheese grater. Pat the zucchini with a paper towel to absorb a bit of the moisture.
Batter: In a large bowl, use an electric mixer to beat the eggs, sugar, coconut oil, orange juice and almond extract.
Next, in a separate bowl, combine and stir together the flour, cinnamon, baking powder, baking soda, salt and ground cloves. Then add the dry ingredients to the wet egg mixture and stir well until combined. Lastly, add in the grated zucchini and mix well. Proceed to pour the cupcake batter into the prepared baking pan, each cup about 2/3 full.
Bake : Place the cupcakes in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.
Frosting: In a medium size saucepan, combine the brown sugar, butter and milk, bring to a boil over medium heat. Cook and stir for 2 minutes, then remove from heat and stir in the vanilla extract.
Let the mixture cool to a lukewarm temperature 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. Proceed to frost the cupcakes, serve and enjoy!

Notes

Zucchini Cupcakes with Caramel Frosting are a wonderful tasty and healthy homemade dessert! This zucchini dessert recipe is a fantastic way to use all those zucchinis growing in your garden.

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