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Ingredients
| eggs: 3 |
| granulated sugar: 1 1/3 cups |
| canola oil - for salads, woks and light frying: 1/2 cup |
| orange juice: 1/2 cup |
| almond extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| ground cinnamon: 2 tsp |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cloves: 1/2 tsp |
| zucchini squash (grated): 1 1/2 cups (shredded) |
| light brown sugar (packed): 1 cup |
| salted butter: 1/2 cup |
| 2% milk: 1/4 cup |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 2 cups |
Zucchini Cupcakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
- For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.