[CAKE-RECIPE] Zucchini Cupcakes Recipe (Taste of Home)

[Virginia Butterfield]

Zucchini Cupcakes Recipe Zucchini Cupcakes Recipe photo by Taste of Home I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia LaPierre, Greensboro Bend, Vermont This recipe is: Contest Winning Prep: 20 min. Bake: 20 min. + cooling Yield: 18-24 Servings 20 20 40 Ingredients 3 eggs 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 Tone's® Ground Cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cloves 1-1/2 cups shredded zucchini CARAMEL FROSTING: 1 cup packed brown sugar 1/2 cup butter, cubed 1/4 cup 2% milk 1 teaspoon vanilla extract 1-1/2 to 2 cups confectioners' sugar Directions In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen. Nutritional Facts 1 serving (1 each) equals 244 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 236 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein. Originally published as Zucchini Cupcakes in Taste of Home August/September 1997, p25 -- Ginny Butterfield Cranberry Twp, PA