Zucchini Cupcakes

For muffin:

• 3 eggs
• 1-1/3 cup sugar
• 1/2 cup 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 zucchini

Carmel Frosting:

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners’ sugar

Get Ingredients

In a mixing bowl, beat eggs, sugar, oil, orange juice, and extract. Combine dry ingredients with egg mixture, and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 for 30 to 35 minutes, or until muffins test done. Cool for 10 minutes, remove to wire rack to cool completely.

For frosting, combine brown sugar, butter, and milk in a saucepan, bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat, and stir in vanilla extract. Cool to lukewarm. Gradually beat in confectioners’ sugar until the frosting reaches the desired spreading consistency. Frost cupcakes. Yield: about 1 dozen.