Wednesday, August 8, 2012

Zucchini Cupcakes

These are good, OH MY GOSH they are good…..

I have several zucchini plants in pots this year, they are doing well and keeping us supplied with plenty of zucchini, but fortunately not too many.  I am not scrounging with things to do with them, but I have plenty to do what "I" want to do.

I wanted to do these….

This recipe came from my Taste of Home magazine a while back.

3 eggs
1 1/3 cup sugar
1/2 cup oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups flour
2 tsp 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, beat the eggs, sugar, oil, orange juice and extract.  Combine dry ingredients; gradually add to wet mixture and mix well, stir in zucchini.

Fill paper lined muffin cups 2/3's full and bake at 350 for about 20 minutes or when a toothpick comes out clean. Cool, then remove to rack.

Carmel Frosting (you must make this….)

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla
2 cups confectioner sugar

Combine brown sugar, butter and milk in a saucepan.  Bring to a boil over medium heat, then cook and stir for 2 minutes or until thickened.  Remove from heat, stir in vanilla.  Cool till lukewarm.  Gradually beat in confectioners sugar until frosting reaches spreading consistency.  Frost cakes.

This makes about 2 dozen cupcakes, I got 28 out of it this last time actually….


  1. Hi Nell,
    I just made these tonight. I frosted a few for a treat, but the boys and I really love the muffins as they are! I decided to try substituting honey for part of the sugar. I used 1/2 cup sugar, 1/2 honey, and another 1/4 cup sugar (so a little less than 1 and 1/3 cups sweetener altogether). I baked them at 325 b/c of the honey. Oh, and I ended up with 23 muffins/cupcakes. So good!! Thanks for another great recipe; I will definitely make them again!
    ~Holly W.

  2. So gonna try these this weekend!!! *drool*