Zucchini Cupcakes

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3 eggs

1 1⁄3 cups sugar

1⁄2 cup vegetable oil

1⁄2 cup orange juice

1 teaspoon almond extract

2 1⁄2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1⁄2 teaspoon ground cloves

1 1⁄2 cups shredded zucchini

1 cup packed brown sugar

1⁄2 cup butter or 1⁄2 cup margarine

1⁄4 cup milk

1 teaspoon vanilla extract

1 1⁄2-2 cups confectioners' sugar


1. In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.

2. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.

3. Fill greased or paper-lined muffin cups two-thirds full.

4. Bake at 350°F for 20-25 minutes or until cupcakes test done.

5. Cool for 10 minutes before removing to a wire rack.

6. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes.

7. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.

8. Frost cupcakes.

Bon Appetit!

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