Zucchini Cupcakes
These Zucchini Cupcakes have it all! They’re made with orange juice, cinnamon, cloves and almond extract to give the cupcakes a pop in flavor. The caramel frosting takes these cupcakes to a different level entirely. They’re rich, decadent and heavenly! These cupcakes cook up wonderfully and certainly are a delight to the taste buds.
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I made a meal for some friends who suffered the bereavement of a beloved mother and wife and who I prayed with frequently in our Grandmas in Prayer group at church each week. One day she was having severe abdominal pains and three weeks later she was whisked away into the presence of God. I whipped up a Pork Chop Supper, Homemade Bread, Zesty Gazpacho Salad and these lovely cupcakes for her husband and grown children. They appreciated all the meals people from our church brought to them, but, naturally, it has been a difficult and tragic loss for their family.
Food can certainly bring comfort during hard times. I suppose that’s one of the reasons I enjoy bringing meals to people who recently had surgeries, gave birth, or even the painful parts of life including death of a loved one. Whenever my schedule doesn’t conflict, I try to sign up for those meals because I remember how important meals have been to me during times of loss and hardship.
Zucchini Cupcakes will put a sparkle in everyone’s eyes! These tasty cupcakes with caramel frosting are a real treasure and worth the effort. If you need cheering up, I recommend making a batch of these lovely cupcakes pronto!
Zucchini Cupcakes are fantastic!
Zucchini Cupcakes simply pop in flavor since they’re filled with orange juice, cinnamon, cloves and almond extract.
The Caramel Frosting is to die for!
The Caramel Frosting perfectly blends with these cupcakes.
Here’s what I did.
I used these ingredients for the cupcakes.
Place unbleached flour in a large mixing bowl. (Bleached flour toughens baked goods). Add cinnamon, cloves, baking powder, baking soda and salt.
Stir ingredients well to combine; set aside.
Shred zucchini; set aside.
Pour granulated sugar into a mixing bowl. Add eggs and orange juice.
Add oil and almond extract.
Whisk ingredients until smooth.
Add flour mixture to orange juice mixture.
Added zucchini.
Mix ingredients thoroughly.
Spoon batter into paper-lined muffin tins about 3/4-7/8 full.
Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in center comes out clean.
Cool cupcakes in pans 10 minutes before removing to wire racks to cool completely.
I used these ingredients for the caramel icing.
Place brown sugar, butter and half and half in a medium saucepan over medium heat.
Keep stirring until sugar is dissolved and butter is melted.
Bring mixture to a boil.
Reduce heat; boil 2 minutes, stirring constantly, until mixture has thickened.
Remove pan from heat and stir in vanilla. Cool mixture to lukewarm.
Gradually add powdered sugar and continue beating until mixture is of spreading consistency. Be careful NOT to add TOO MUCH sugar!
The mixture thickens as it sits out, so it’s actually better to have the texture on the thin side.
Ice cupcakes with Caramel Frosting.
Zucchini Cupcakes are sensational treats everyone will love!
Bring this dessert to your next tailgating party or potluck.
Zucchini Cupcakes are great for Backyard Barbecues or grilling out with friends, too.
This is a fabulous way to enjoy zucchini!
Here’s the recipe.
ZUCCHINI CUPCAKES
(Recipe adapted from Taste of Home, Prize Winning Recipes, pg. 165)
Zucchini Cupcakes
Equipment
- 2 12-tin muffin pans
- 2 large mixing bowls
- 1 whisk
- 1 wooden spoon
- 1 electric mixer
- 1 vegetable grater
- 2 wire cooling racks
- measuring cups
- measuring spoons
Ingredients
CUPCAKES:
- 3 large eggs
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil or avocado oil
- 1/2 cup orange juice
- 1 tsp. almond extract
- 2 1/2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 1/2 tsp. ground cloves
- 1 1/2 cups zucchini grated
CARAMEL FROSTING:
- 1 cup light brown sugar packed
- 1/2 cup salted butter (1 stick)
- 1/4 cup half-and-half
- 1 tsp. pure vanilla extract
- 1 1/2 to 2 cups powdered sugar (see note below)
Instructions
CUPCAKES:
- In a large mixing bowl, beat eggs, granulated sugar, oil, orange juice and almond extract.
- Combine dry ingredients in a small mixing bowl.
- Add dry ingredients to egg mixture and mix thoroughly.
- Stir in zucchini and mix well.
- Fill greased or paper-lined muffin cups about 7/8 full.
- Bake at 350° for 20-25 minutes, until a toothpick inserted in center comes out clean.
- Cool cupcakes in pans for 10 minutes; remove to wire rack to cool completely.
CARAMEL FROSTING:
- Combine brown sugar, butter and half-and-half in a saucepan over medium heat.
- Bring mixture to a boil.
- Reduce heat to low.
- Cook, stirring constantly for 2 minutes, or until mixture has thickened.
- Remove from heat; stir in vanilla.
- Cool mixture to lukewarm.
- Gradually add powdered sugar to mixture and beat with an electric mixer until frosting reaches desired consistency.
- Frost cupcakes.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
Zucchini Cupcakes are rich in flavor and texture–especially since they have Caramel Frosting over top!
Each batch makes 20 cupcakes so it’s time to party!
Zucchini Cupcakes will cure whatever ails ya! 🙂
You’ll be drooling over every bite!
You may also enjoy these delicious recipes!
Zucchini Orange Bread With Caramel Frosting
