Welcome to Cupcake Tuesday! I’m so glad to have you! I have updated the Cupcake Heaven page, there are over 100 designs and recipes! Check it out!!
It’s that time of year, when we all have an overabundance of zucchini from the garden. We fry it, we grill it, bake Zucchini Bread, why not make some Zucchini Cupcakes?
We actually enjoy these Zucchini Cupcakes without the frosting too. They are a little like a muffin but lighter and fluffy. The addition of orange juice adds a little sweetness to them.
I typically use a food processor to grate large batches and then freeze for the Winter. But with my processor not working right now, I just grated the zucchini by hand. You can leave the skin on or cut it off, whatever your family prefers. I used to always cut the skin off, probably because that’s what my Mom did, but I later learned that there are lots of nutrients in the skin, and you really can’t tell the difference. Plus it gives the Zucchini Cupcakes a little added color.
The batter is a little runny, but they bake up perfectly fine. This recipe came originally from Taste of Home. One of my favorite go-to websites for amazing recipes!
These delicious Zucchini Cupcakes are perfect with or without the frosting.
Ingredients
- 3 Eggs
- 1 1/3 cups Sugar
- 1/2 cup Oil
- 1/2 cup Orange Juice
- 1 teaspoon Almond Extract or Vanilla
- 2 1/2 cups Flour
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/2 teaspoon Ground Cloves
- 1 1/2 cups Zucchini, grated
- 1 c. Brown Sugar
- 1/2 c. Butter
- 1/4 c. Milk
- 1 t. Vanilla Extract
- 1 1/2 – 2 c. Powdered Sugar
Instructions
- Preheat oven to 350 degrees
- Fill muffin tin with cupcake liners
- Wash and grate zucchini, set aside
- Whisk together dry ingredients, set aside
- In a large bowl, combine the eggs, sugar, oil and orange juice
- Gradually add dry ingredients
- Stir in zucchini
- Note: This batter is a bit runny, but it bakes up perfectly.
- Fill cupcake liners about 2/3 full
- Bake at 350 degrees for about 12-15 minutes or until a tooth pick inserted in the middle comes out clean
- Cool completely
- In a small saucepan on stove, combine brown sugar, butter and milk
- Bring to boil and cook for 2 minutes or until slightly thickened
- Let cool slightly
- Add vanilla
- Gradually add powdered sugar, add as much or as little as you like depending on what consistency you want your frosting
- Fill a decorator bag fitted with a giant round tip
- Add frosting and sprinkle of chopped mixed nuts if you like
Now it’s your turn…show off your cupcake creations! Be sure to link back so others can enjoy the cupcakes and check out the other cupcakes!
These sound good!
I am so glad you said how they tast. I will make it today and get more veggies in my little ones.
Love your cupcakes. What a great way to give more veggies to the little ones.
Oh my I love zucchini bread with spices and I can’t wait to try your cupcakes and anything caramel steals my heart.
Happy Twirls
My mouth really stated to water when I read almond extract. I really love that flavor!! As always, these cupcakes are VERY tempting. Thank you!
Ohhh yummy I just made zucchini bread, I wish I found this last night when I made it. These would have been so much better! Thanks
Zucchini that’s light?! Wow, I’m impressed; I’ll have to try that.
Thanks for sharing!
These look great!
This is the same recipe I use…it is SO delicious! My kids could eat the frosting by itself like fudge. Sometimes I serve them upside down, so they eat some of the cake, too.
Sounds great! I’d love to give these a try
These look great! I love zucchini bread and cupcakes…yum!
Yum! I always love to eat Zucchini bread… these look fantastic.
Pup Fan recently posted..I’ll have a scoop of the (mint) chocolate chip
This recipe is going to be going near the top of my food list! My youngest loves veggies and believe it or not, doesnt care much for sweets. So maybe she will like these without frosting. I love how you have made the recipe so easy to print too. As always thanks for hosting and I am linked up. Have a great week!
Mrs Foxs Sweets recently posted..Butterscotch Cupcakes with Salty Caramel Frosting
YUM! What a GREAT recipe! Cast Party Wednesday starts tonight at 12:00 midnight. I would love it if you came over tomorrow and shared some recipes with us.
Thanks,
I hope to see you there!
http://ladybehindthecurtain.com
I love your zucchini cupcakes. I will have to try them! I linked my “Boys of Fall” Cupcakes today. Thanks for hosting!
Teri @ The Freshman Cook recently posted..Salad Bite Wraps
I’m starting to love zucchini cupcakes! Hmmm.. I would love to try it some other time. Thanks for the ideas.
Jenny recently posted..angry birds
Zucchini bread has always been my favorite “no-guilt” dessert – or least, minimal guilt
Can’t wait to try these scrumptious zucchini cupcakes! Great idea.
Thanks so much for stopping by Sarah! We love Zucchini bread here too…I could eat a whole loaf by myself