ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

This recipe is absolutely amazing! These are now my favorite cupcakes…ever.  The flavor and consistency is incredible and this is a great way to use up all of that zucchini from your garden!

ZUCCHINI CUPCAKES with CARAMEL FROSTING

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

In a large bowl, use an electric mixer to 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:

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1 tsp vanilla
• 1 1/2 cups powdered sugar

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!

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ZUCCHINI CUPCAKES WITH CARAMEL FROSTING

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Use up all of that fresh zucchini from your garden in these amazing cupcakes!

Course: Cake

Servings: 18

Author: Butter With a Side of Bread

Ingredients

Cupcakes

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

Frosting

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1 tsp vanilla
• 1 1/2 cups powdered sugar

Instructions

1. In a large bowl, beat eggs, sugar, oil, orange juice and almond extract.
2. 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.
3. 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.
4. 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.
5. 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!