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Zucchini Cupcakes

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These Zucchini Cupcakes are a deliciously moist treat with a perfect blend of warm spices and a subtle sweetness from the zucchini. Topped with rich brown sugar frosting, these cupcakes are an irresistible dessert, ideal for any occasion. Whether you’re looking to use up extra zucchini or simply enjoy a unique dessert, these cupcakes will surely satisfy your cravings.

 

Ingredients

3 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

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.

  2. In a large bowl, whisk together eggs, sugar, canola oil, orange juice, and almond extract until smooth.

  3. In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, and ground cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  4. Fold in the shredded zucchini until evenly distributed throughout the batter.

  5. Fill muffin cups 2/3 full with batter.

  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  7. Remove from the oven and let cool completely before frosting.

For the frosting:

  1. In a medium saucepan, combine brown sugar, butter, and milk over medium heat. Stir constantly until sugar dissolves and mixture is smooth (3-4 minutes).

  2. Remove from heat and stir in vanilla extract.

  3. Let the mixture cool for 5-10 minutes, then whisk in confectioners’ sugar until smooth and spreadable.

  4. Once cupcakes are completely cool, spread frosting generously on each one.

Notes

These cupcakes can be made ahead of time. Store in an airtight container at room temperature for up to 3 days.

For a lighter version, swap the brown sugar frosting for cream cheese frosting.

If you prefer a dairy-free or vegan version, replace the eggs with flaxseed eggs and use non-dairy milk and oil.

Find it online: https://justsosavory.com/zucchini-cupcakes/