zucchini cupcakes with carmel frosting
(3 ratings)
I am always looking for recipes to use up the mounds of zucchini we have every year. I came across this recipe and absolutely LOVE it!! The spice of the cupcakes and the sweetness of the frosting compliment each other so well.
(3 ratings)
Ingredients For zucchini cupcakes with carmel frosting
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3eggs
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1 1/3 csugar
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1/2 coil
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1/2 corange juice
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1 tspalmond extract
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2 cgrated zucchini
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2 1/2 cflour
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1 tspbaking soda
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2 tspbaking powder
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1 tspsalt
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2 tspground cinnamon
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1/2 tspground cloves
- CARMEL FROSTING:
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1/2 cbutter, do not substitute
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1 cpacked brown suar
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1/4 c2% milk
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1 tspvanilla extract
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1 1/2 to 2 cpowdered sugar
How To Make zucchini cupcakes with carmel frosting
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1Heat oven to 350*.
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2Beat together eggs, oil and sugar until light and fluffy. Add orange juice and almond extract and mix well.
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3Stir in the grated zucchini.
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4In a separate bowl, combine flour, soda, baking powder, salt, cinnamon and cloves.
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5Slowly add the dry ingredients to the zucchini mixture, making sure everything is combined well.
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6Fill lined muffin tins until they are almost full. Bake for 19-22 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
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7For the frosting, bring the butter, brown sugar and milk to a boil in a saucepan. Continue to stir and cook for 2 minutes or until slightly thickened.
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8Remove pan from heat and add vanilla. Set aside and let the mixture cool to room temperature.
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9Beat in powdered sugar until desired frosting consistency. Frost cooled cupcakes.
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10Makes 18-24 cupcakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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