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.
Making this zucchini cupcake recipe is easy to whip up, a lot of the ingredients are staple kitchen items that you most already have on hand. These veggie cupcakes have fantastic flavor, a wonderful soft texture and perfectly spiced!
Easy Zucchini Cupcakes with Caramel Frosting
I do not know what it is, but I just adore cupcakes! Any recipe that creates a personal sized treat is one that me and my family love. These homemade zucchini cupcakes with frosting are also great to make when your garden is bursting with fresh zucchini. This healthy zucchini cupcake recipe is so great for sneaking some extra vitamins and antioxidants into your kids day. I just love a good healthy and tasty treat. This recipe is perfect year round but especially perfect for summer when the zucchini is freshest.
WHY WE THINK YOU WILL LOVE THIS ZUCCHINI COOKIE RECIPE!
If you were not already convinced to give this delightful treat a try, here are a few more reason to convince you!
- Simple ingredients. What I love about this recipe is that all the ingredients are most likely already in your kitchen. It makes it so simple to whip up a batch and enjoy!
- So unique. This recipe is not one you see everyday, but it is OH So delicious! The zucchini with the creamy caramel frosting makes a lovely combination.
- Healthy zucchini! I enjoy a good recipe that I do not have to feel guilty about eating. This recipe combines a simple cupcake with a healthy twist, what’s not to love?
Zucchini Cupcakes with Caramel Frosting
Eggs: To create a wonderful texture and rich flavor, use 3 eggs.
Sugar: You need 1 1/3 cups of sugar to help sweeten up this amazing treat.
Coconut oil: To make this a bit healthier treat, use 1/2 cup of coconut oil instead of butter.
Orange juice: Using 1/2 cup of orange juice adds a lovely bright taste to this cupcake.
Almond extract: Add in 1 teaspoon of almond extract to enhance all the incredible flavors in this recipe.
Flour: You will need 2 1/2 cups of flour for the base of this cupcake treat.
Cinnamon: Adding 2 teaspoons of ground cinnamon gives this dessert a lovely warm spiced taste.
Baking powder: Use 2 teaspoons of baking powder to help the cupcakes puff up nicely as they bake.
Baking soda: To create great texture, add in 1 teaspoon of baking soda.
Salt: Add 1 teaspoon of salt to balance all the tasty flavors in this recipe.
Cloves: Add in 1/2 teaspoon of ground cloves for more wonderful spiced flavor.
Zucchini: For the incredible healthy balance in this cupcake, add in 1 1/2 cups of shredded zucchini.
Frosting
Brown sugar: You will need 1 cup of brown sugar to create a delicious sweet frosting.
Butter: Use 1/2 cup of butter to create a nice creamy topping for these cupcakes.
Milk: Adding in 1/4 cup of milk will create perfect consistency to this frosting.
Vanilla extract: Help enhance the flavors in this frosting by using 1 teaspoon of vanilla extract.
Powder sugar: You need 1 1/2 cups of powdered sugar to create the best frosting for these cupcakes.
How to make Zucchini Cupcakes with Frosting
Prep
Start by preheating the oven to 350 degrees 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!
ZUCCHINI CUPCAKES WITH CARAMEL FROSTING
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
Nutrition
TIPS FOR MAKING PERFECT CUPCAKES EVERY TIME!
Here are just a few quick tips to help create the most amazing and delicious cupcakes you have ever tasted!
- One of the most important rules of cupcake making is not to over mix the batter. You want to stir and mix until just combined, resist the urge to stir the batter until it is lump free. For the best results, you want the batter to be a bit lumpy and thick.
- Another great tip to follow is mixing the wet and dry ingredients separately. This step helps prevents the batter from being over mixed. When you add the dry ingredients to the wet, each have already been mixed and you will not need to stir very much to combine them all together.
- After the cupcakes have been baked, be sure to let them cool in the muffin pan for about 5-10 minutes. This is a great rule to follow, especially if the cupcakes are not in a paper lines. Letting them cool will prevent them from falling apart as you remove them.
HOW LONG ARE ZUCCHINI CUPCAKES GOOD FOR?
I recommend eating these treats within 3 days for the best tasting results. You can keep them stored in an airtight container at room temperature for 3-5 days but eating these cupcakes sooner means they will taste so much better. Yum!
CAN YOU FREEZE ZUCCHINI CUPCAKES?
Yes, these cupcakes can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a cupcake (or more) on the counter for about 30 minutes to come to room temperature. I also suggest skipping the frosting step if you plan on freezing some of these cupcakes for later on. When you are ready to enjoy them whip up the frosting at that time.
Have an abundance of zucchini to use? Try more recipes here!
- Best Ever Zucchini Bread
- Lemon Zucchini Muffins
- Raspberry Chocolate Chip Cookies
- Chocolate Chip Banana Bars
- Banana Chocolate Chip Cookies
- Easy Stuffed Zucchini
- Easy Zucchini Cake
- Zucchini Banana Bread
- Grilled Lemon Curry Zucchini
- Pudding Zucchini Bread
Zucchini Cupcakes are a sensational treat and a good way to use up all of that zucchini from your garden! This zucchini dessert recipe is a great way to sneak a healthy vegetable into your families day!
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