Zucchini Cupcakes
These easy zucchini cupcakes with brown sugar frosting are an instant classic.
If you are a fan of zucchini bread, then you are going to go crazy for these zucchini cupcakes.
The cupcakes are light and fluffy, and they have loads of citrus and spice flavor. They are good enough to enjoy by themselves, but you won't be able to resist our recipe for brown sugar frosting. You can whip up the homemade frosting in no time and swipe a generous dollop on top of the fresh zucchini cupcakes. The combination simply can't be beat.
This is one dessert that you might want to make a second batch of, because it's guaranteed to disappear in a hurry.
Makes12
Preparation Time30 min
Cooking Time25 min
Ingredients
- 3 large eggs
- 1 1/3 cup sugar
- 1/2 cup canola oil
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 cup butter or margarine
- 1/4 cup milk
- 1 1/2 to 2 cups confectioners' sugar
- 1 1/2 cup shredded zucchini
- For the Frosting
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 2 cup powdered sugar
Zucchini Cupcakes Recipe
Instructions
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Preheat oven to 350 degrees.
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In a bowl of a stand mixer, beat the eggs, sugar, oil, orange juice and vanilla.
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Combine dry ingredients and gradually add to egg mixture.
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Stir in zucchini.
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Fill paper-lined muffin cups two-thirds full.
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Bake 20-25 minutes.
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For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat.
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Add vanilla.
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Stir for two minutes and then remove from heat.
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Gradually whisk in the powdered sugar until frosting reaches spreading consistency.
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Frost cupcakes.