Categories: Desserts

Ingredients

• 3 large eggs
• 1 1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 tsp almond extract
• 2 1/2 cups flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 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 extract
• 1 1/2-2 cups confectioners' sugar

Directions

1. Preheat the oven to 350. Beat first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.

2. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool cupcakes 10 minutes before removing to a wire rack.

3. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.

4. Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cooled cupcakes.

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