Zucchini Orange Cupcakes with caramel frosting

If you have a garden, chances are you have a bunch of zucchini this time of year, and you’re looking for great recipes to put it to good use. Shredded Zucchini and orange juice are the stars of these cupcakes. The zucchini almost dissolves into the batter while it bakes. You will love this recipe!

greatly benefited from her love of cooking. Whenever she knows we are coming up for dinner, she invites me to bring my camera along so that I can blog a recipe she’s making. She’s so nice like that. I’m so thankful for her. Most of the great recipes I’ve shared here are family favorites that she’s shared with me. I have to laugh at this cartoon she had at her house while we made these cupcakes together. It’s exactly how I feel…my poor husband. (funny)

Ingredients

• 3 eggs
• 1 1/3 cups sugar
• ½ cup vegetable oil
• ½ cup orange juice
• 1 tsp. Almond extract
• 2 ½ cups flour
• 2 tsp. Cinnamon
• 2 tsp. Baking powder
• 1 tsp. Baking soda
• 1 tsp. Salt
• ½ tsp. Cloves
• 1 ½ cups shredded zucchini

Caramel Frosting:

• 1 cup packed brown sugar
• ½ cup butter or margarine
• ¼ cup milk
• 1 tsp. Vanilla
• 1 ½ to 2 cups confectioners sugar

Instructions

• In a mixing bowl, beat eggs, sugar, oil orange juice and extract.
• Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well.
• Fill paper lined muffin cups 2/3 full.
• Bake at 350 degrees for 20-25 minutes or until cupcakes test done.
• Cool for 10 minutes before removing to a wire rack.
• Read more please visit : www.nobiggie.net

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