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Zucchini Cupcakes with Caramel Frosting

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

Ingredients

Zucchini Cupcakes

Caramel Frosting

Instructions

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

Cupcakes

  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

Notes

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.

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