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Zucchini Cupcakes with Caramel Frosting Recipe

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This recipe for Zucchini Cupcakes with Caramel Frosting is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes:
3 large eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 tsp. vanilla
2-1/2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1-1/2 cups shredded zucchini







Frosting:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 tsp. vanilla
1-1/2 to 2 cups powdered sugar
Directions:
Directions:
Cupcakes: Beat together the first five ingredients. Combine the dry ingredients; gradually add to the egg mixture and blend well. Stir in zucchini. Fill 18 paper lined muffin cups two thirds full. Bake at 350ºF for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing to wire rack.

Frosting: Combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1 to 2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency. Frost cooled cupcakes.

 

 

 

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