Zucchini Cupcakes with Caramel Frosting

Ingredients

• 3 large eggs
• 1 1/3 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups shredded zucchini
• 1/2 cup mini chocolate chips

Frosting

• 1 1/4 cups packed brown sugar
• 10 tablespoons butter, cubed
• 1/4 cup plus 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar

Equipment Hand-held electric mixer, Muffin Tin

Steps

1. 1

   Preheat oven to 350 degrees and line 18 muffin cups with paper liners

2. 2

   Using an electric mixer, beat eggs, sugar, vegetable oil, orange juice, and almond extract until well blended.

3. 3

   Combine flour, cinnamon, baking powder, baking soda, salt, and cloves and add to wet ingredients.

4. 4

   Stir in zucchini and chocolate chips.

5. 5

   Fill muffin cups 2/3's full. Bake for 20-25 minutes. Cool 10 minutes and then remove from muffin tin.

6. 6

   To make frosting, combine brown sugar, butter, and milk in a large saucepan.

7. 7

   Bring to a boil over medium heat and cook, stirring frequently for about 2 minutes. Remove from heat and stir in vanilla. Let cool to lukewarm.

8. 8

   Transfer brown sugar mixture to a mixing bowl and use an electric mixer to gradually beat in confectioners' sugar. Continue to beat until frosting reaches spreading consistency. Spread on cupcakes.

Notes