Name: Zucchini Cupcakes
Prep time: 30 min
Cook time: 25 min
Ingredients: 3 large eggs; 1 1/3 cup sugar; 1/2 cup canola oil; 1/2 cup orange juice; 1 teaspoon vanilla extract; 2 1/2 cup all-purpose flour; 2 teaspoon ground cinnamon; 2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cloves; 1/2 cup butter or margarine; 1/4 cup milk; 1 1/2 to 2 cups confectioners' sugar; 1 1/2 cup shredded zucchini; For the Frosting; 1 cup packed brown sugar; 1/2 cup butter, cubed; 1/4 cup 2% milk; 1 teaspoon vanilla extract; 2 cup powdered sugar

Zucchini Cupcakes

These easy zucchini cupcakes with brown sugar frosting are an instant classic.

By: RecipeLion.com Test Kitchen

2 Comments

Zucchini Cupcakes

By: RecipeLion.com Test Kitchen

If you are a fan of zucchini bread, then you are going to go crazy for these zucchini cupcakes.

The cupcakes are light and fluffy, and they have loads of citrus and spice flavor. They are good enough to enjoy by themselves, but you won't be able to resist our recipe for brown sugar frosting. You can whip up the homemade frosting in no time and swipe a generous dollop on top of the fresh zucchini cupcakes. The combination simply can't be beat.

This is one dessert that you might want to make a second batch of, because it's guaranteed to disappear in a hurry.

Makes12

Preparation Time30 min

Cooking Time25 min

Ingredients

3 large eggs
1 1/3 cup sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup butter or margarine
1/4 cup milk
1 1/2 to 2 cups confectioners' sugar
1 1/2 cup shredded zucchini
For the Frosting
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups powdered sugar

Zucchini Cupcakes Recipe

Instructions

Preheat oven to 350 degrees.
In a bowl of a stand mixer, beat the eggs, sugar, oil, orange juice and vanilla.
Combine dry ingredients and gradually add to egg mixture.
Stir in zucchini.
Fill paper-lined muffin cups two-thirds full.
Bake 20-25 minutes.
For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat.
Add vanilla.
Stir for two minutes and then remove from heat.
Gradually whisk in the powdered sugar until frosting reaches spreading consistency.
Frost cupcakes.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

AmyJackson

Aug 02, 2018

This was absolutely scrumptious. I LOVE things that have zucchini in them, especially in unconventional ways. I could have eaten this whole tray by myself. I highly recommend it.

smittybrenda

May 31, 2010

I saw the recipe for chocolate cupcakes and clicked on it but when I went to scroll down to read more, I accidently clicked on Zucchini cupcakes that was right by the scroll button so I ended up making the Zucchini cupcakes wondering how the chocolate taste was going to come out of zucchini and spices....then I realized I must have made a mistake somewhere so after a bit more scrolling I saw my mistake. I would never make zucchini cupcakes as we do not really like zucchini but because I had some on hand for a stir fry recipe I ended up with a pleasant surprise. They sure aren't chocolate but we liked them just the same and I guess we end up with a healthier version of cupcakes than if we had the chocolate. They really are quite good!