Zucchini Cupcakes
It’s Cupcake Tuesday, and since I’m still trying to use up the huge harvest of zucchini we had, what could be better than Zucchini Cupcakes.
I found the recipe on the Taste of Home website.
Ingredients:
- 3 Eggs
- 1 1/3 c. Sugar
- 1/2 c. Oil
- 1/2 c. Orange Juice
- 1 t. Almond Extract
- 2 1/2 c. Flour
- 2 t. Cinnamon
- 2 t. Baking Powder
- 1 t. Baking Soda
- 1 t. Salt
- 1/2 t. Ground Cloves
- 1 1/2 c. Zucchini, shredded (I use my food processor)
Directions:
In a large bowl, beat the eggs, sugar, oil, juice and extract.
Combine dry ingredients
gradually add to egg mixture and mix well. Stir in zucchini.
Bake at 350 degrees for 20 – 25 minutes or until a tootpick comes out clean.
Caramel Frosting:
- 1 c. Brown Sugar
- 1/2 c. Butter
- 1/4 c. Milk
- 1 t. Vanilla Extract
- 1 1/2 – 2 c. Powdered Sugar (Confectioners Sugar)
Directions:
Combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from heat, stir in vanilla. Cool to lukewarm.
Gradually add powdered sugar until frosting reaches spreading consistency.
Chefs note: These cupcakes are great even without the frosting. They are light and moist. Muffins are usually heavy and dense. The flavor of the cupcakes are like a muffin, you could very easily leave the frosting off and serve as a muffin. And you could use the frosting on other cupcakes too, it is really good. I added a few more scoops of powdered sugar, but just because I like my frosting a little thicker. (it looks better in pictures)
If you missed them, or if you have zucchini coming out your ears like I do, here is what I have made so far..
~Zucchini Raisin Walnut Muffins
I’ve also made some “regular” food, non bake goods, that I will share later in the week.
Please visit these blog carnivals for more great ideas:
~Family Recipe Fridays hosted by Vanderbilt Wife
~Food on Fridays hosted by Ann Kroeker
~Recipe Swap hosted by The Grocery Cart Challenge
~What Did You Bake Today hosted by The Krazy Kitchen
~Tempt My Tummy Tuesday hosted by Blessed with Grace
~Tasty Tuesday hosted by Balancing Beauty and Bedlam
~Tuesdays at the Table hosted by All the Small Stuff
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Category: Cupcake Tuesday/Cupcakes
These sound good!
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I am so glad you said how they tast. I will make it today and get more veggies in my little ones.
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Love your cupcakes. What a great way to give more veggies to the little ones.
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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
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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!
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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
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Zucchini that’s light?! Wow, I’m impressed; I’ll have to try that.
Thanks for sharing!
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These look great!
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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.
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Sounds great! I’d love to give these a try
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[...] Hoosier Homemade (Zucchini Cupcakes) [...]
Great stuff! I love it when people photograph the process, because it helps me confirm if my batter is looking okay.
Another yummy zucchini application–thank you for helping us make the most of the garden bounty!
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