Children love surprises. Which is why I made this Zucchini Maple Cupcake Recipe over the weekend for our out-of-town guests.

Zucchini Maple Cupcake Recipe

I’m a huge cupcake lover, probably because I love frosting. My Mom rarely made cupcakes when I was growing up. They were special. Like birthday-special. I’d say that we ate more muffins (without all the sweet stuff on top).

Taking my zucchini muffins recipe, I made a delightful maple frosting, took the wrappers off the little cakes, frosted them, and set them out under my glass-covered pedestal platter.

Zucchini Maple Cupcake Recipe

A perfect treat for when company walked through the door, and 6 little eyes went straight toward the frosted cupcakes.

We had a lovely weekend with our guests. There was some structure, but mostly spontaneity, and a go-with-the-flow approach.

It meant going to bed late.

Everyone dancing after dessert.

Long bike rides, cold water park fun, long morning talks. Plenty of coffee. Plenty of food in general.

It meant working hard ahead of time, so we could enjoy our guests when they arrived.

Zucchini Maple Cupcake Recipe

It meant not having a schedule, but having a menu (for sure). Being organized is key to playing and having fun!

Zucchini Maple Cupcake Recipe

No eating out. Because our guests always host us in-home in Portland, we do the same here.

We just have fun. Wing it. Relax. Ride bikes. Play games. Watch movies. Enjoy.

That’s what you do on a holiday weekend, right?

Happy Labor Day, Friends!

Looking for a Labor Day Menu? Here are a few options!

Black Bean Turkey Burgers

Root Beer Baked Beans

Cucumber Salad Recipe

Easy Corn Pico de Gallo (with chips)

Peach Waldorf Salad

These cupcakes (below) or Root Beer Cake with Cream Cheese Frosting

Zucchini Maple Cupcake Recipe

Zucchini Maple Cupcake Recipe
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Zucchini Maple Cupcake Recipe

From Taste of Home Magazine


  • 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
  • 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


  • 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.
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Zucchini Maple Cupcake Recipe

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