From Taste of Home Magazine 2016. Yield: about 1-1/2 dozen.
Ingredients
3large eggs
1-1/3cupssugar
1/2cupcanola oil
1/2cuporange juice
1teaspoonalmond extract
2-1/2cupsall-purpose flour
2teaspoonsground cinnamon
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
1/2teaspoonground cloves
1-1/2cupsshredded zucchini
Maple Frosting
1cuppacked brown sugar
1/2cupbutter, cubed
1/4cup2% milk
1teaspoonmaple extract
2cupsconfectioners’ sugar, + more, if needed
Instructions
Preheat oven to 350°. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
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 maple extract. Cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.