Zucchini Maple Cupcake Recipe
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Zucchini Maple Cupcake Recipe

From Taste of Home Magazine
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 20

Ingredients

  • 3 large eggs
  • 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 maple extract
  • 1-1/2 to 2 cups confectioners’ sugar

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. Yield: about 1-1/2 dozen.