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Zucchini Cupcakes

Delicious and moist zucchini cupcakes that combine the sweetness of baked goods with the healthiness of vegetables. Perfect for parties or family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 18 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 3 large large eggs, room temperature
  • 1 1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond 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 1/2 cups shredded zucchini Make sure the zucchini is well-drained.
For the frosting
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2 percent milk
  • 1 teaspoon vanilla extract
  • 1 1/2 to 2 cups confectioners' sugar Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, beat together the eggs, sugar, canola oil, orange juice, and almond extract until well mixed.
  3. In another bowl, combine the dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and ground cloves. Gradually add this to the egg mixture and blend well.
  4. Stir in the shredded zucchini until evenly distributed.
  5. Fill 18 paper-lined muffin cups two-thirds full with the batter.
Baking
  1. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool the cupcakes for 10 minutes before transferring them to a wire rack.
Frosting
  1. In a large saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat and cook, stirring constantly, until thickened (about 1-2 minutes).
  2. Remove from heat and stir in vanilla extract. Let it cool to lukewarm.
  3. Gradually beat in the confectioners' sugar until the frosting reaches a spreading consistency.
  4. Frost the cooled cupcakes.

Notes

For a richer flavor, consider adding nuts or chocolate chips to the batter. Store in an airtight container at room temperature for a few days or refrigerate for up to a week. To extend shelf life, freeze tightly wrapped cupcakes.