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Zucchini Cupcakes with Caramel Frosting

It’s that time of year, when we all have an overabundance of zucchini from the garden. We bake Zucchini Raisins Muffins, Zucchini Bread, Chocolate Zucchini Cake – we grill it, and we stock our freezer for Winter. So why not bake up a batch of Zucchini Cupcakes?

It's that time of year, when our gardens are full of zucchini! Whip up a batch of these Zucchini Cupcakes with Caramel Frosting or leave the frosting off for a delicious breakfast treat! Kids will love them too, and they will never know they have veggies in them! Click on the Photo for the Recipe!

Let me guess? You have some of those baseball bat size zucchini just waiting for the right recipe. Well, this is it! There aren’t too many times that you can serve a cupcake without frosting, but this recipe is one of them. We liked the Caramel Frosting, but enjoyed the Zucchini Cupcakes just as well without the frosting. They are a little like a muffin but lighter and fluffy. The addition of orange juice adds a little sweetness to them.

Welcome to Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 300 cupcake recipes and decorating ideas!


With some schools already in session and many more to start soon, if you are looking for a delicious lunchbox treat, these would be perfect!



How to Freeze Zucchini

To freeze zucchini, you can use a food processor to grate large batches or grate by hand, we have done both and either works fine. 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. This time we cut the skin off. Then just add 2 cups of grated Zucchini to a freezer bag, seal and freeze.

Try one of these Zucchini Recipes - The BEST ever Zucchini Bread, Chocolate Zucchini Cake, Zucchini Carrot Bars and Zucchini Raisin Muffins...YUM! Click on the Photo for the Recipes!

Have Zucchini? Try one of these delicious Zucchini Recipes!

Zucchini Bread | Chocolate Zucchini Cake | Carrot Zucchini Bars | Zucchini Raisin Muffins

You may also like the Zucchini Recipes we shared on Farmer’s Market Friday.

Zucchini Cupcakes with Caramel Frosting

Zucchini Cupcakes with Caramel Frosting

Yield: 24
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These delicious Zucchini Cupcakes are perfect with or without the frosting. Recipe on HoosierHomemade.com


Zucchini Cupcakes

  • 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

Caramel Frosting

  • 1/2 cup (1 stick) Salted Butter, softened
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 1 cup Shortening
  • 1 tablespoon vanilla extract
  • 4-6 tablespoons very cold milk
  • 8-9 cups Powdered Sugar
  • 1/3 cup caramel ice cream topping, slightly warmed


  1. Preheat oven to 350 degrees
  2. Fill muffin tin with cupcake liners


  1. Wash and grate zucchini, set aside
  2. Whisk together dry ingredients, set aside
  3. In a large bowl, combine the eggs, sugar, oil, vanilla and orange juice
  4. Gradually add dry ingredients
  5. Stir in zucchini
  6. Note: Batter is a bit runny, but it bakes up perfectly
  7. Fill cupcake liners about 2/3 full
  8. Bake at 350 degrees for about 12-15 minutes or until a tooth pick inserted in the middle comes out clean
  9. Cool completely

Caramel Frosting

  1. In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
  2. Add vanilla and cream together
  3. Gradually add 4-5 cups of powdered sugar
  4. Alternating with a couple tablespoons of milk
  5. Gradually add remaining powdered sugar, alternating with more milk until desired consistency
  6. Stir in caramel topping until smooth
  7. Frost cooled cupcakes


You may have extra frosting, depending on how much frosting you add to the cupcakes. The recipe minus the caramel topping makes a delicious Buttercream Frosting. You may want to divide the frosting and save some without the caramel for another batch of cupcakes.

Recipe originally from Taste of Home


  1. 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.

    1. Thanks so much for stopping by Sarah! We love Zucchini bread here too…I could eat a whole loaf by myself 🙂

  2. I’m starting to love zucchini cupcakes! Hmmm.. I would love to try it some other time. Thanks for the ideas. 🙂

  3. 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!

  4. Yum! I always love to eat Zucchini bread… these look fantastic.

  5. 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.

  6. Zucchini that’s light?! Wow, I’m impressed; I’ll have to try that. 🙂

    Thanks for sharing!

  7. 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 🙂

  8. 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!

  9. 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

  10. Love your cupcakes. What a great way to give more veggies to the little ones.

  11. 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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