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Zucchini Cupcakes | Can't Stay Out of the Kitchen | these scrumptious #cupcakes include grated #zucchini, #OrangeJuice, #cinnamon, #cloves & #AlmondExtract for an exquisite pop in flavor everyone loves. The #caramel #frosting is to die for! Perfect #dessert for any #tailgating party or #BackyardBarbecue. #ZucchiniCupcakes

Zucchini Cupcakes

Teresa Ambra
Zucchini Cupcakes are an outstanding sweet treat. The cupcakes include orange juice, cinnamon, cloves and almond extract which pop in flavor. The caramel frosting is to die for! The combination of the two is an explosion in flavor that will have you swooning from the first bite. Excellent option for tailgating parties, Backyard Barbecues or grilling out with friends.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 20
Calories 296 kcal

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

NOTE: My cupcakes took 20 minutes to bake completely.
 
NOTE: I tried several different amounts of powdered sugar and found that between 1 ½ to 1 ¾ cups was just about right. Any more and the icing becomes too thick and was hard to spread. The icing also hardens up and becomes fudge-like if you use too much powdered sugar.
 
NOTE: If icing gets too thick (and it will thicken as it sets out), add a few drops of half-and-half until the consistency is easier to spread).
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 296kcalCarbohydrates: 47gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 41mgSodium: 269mgPotassium: 88mgFiber: 1gSugar: 34gVitamin A: 226IUVitamin C: 5mgCalcium: 57mgIron: 1mg
Keyword caramel, cinnamon, cupcakes, dessert, orange juice, zucchini
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