Description
Delightful zucchini cupcakes infused with warm spices and sweetened with orange juice and almond extract. Topped with a luscious brown sugar frosting that’s thick yet spreadable, these cupcakes offer a moist texture with a subtle vegetable twist, perfect for any occasion or a special treat.
Ingredients
Cupcakes
- 3 large eggs, room temperature
- 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 vanilla extract
- 1-1/2 to 2 cups confectioners’ sugar
Instructions
- Make the batter: In a large mixing bowl, beat together the eggs, sugar, canola oil, orange juice, and almond extract until fully combined and smooth. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, salt, and ground cloves. Gradually add the dry ingredients to the wet mixture, blending just until incorporated to avoid overmixing. Finally, gently fold in the shredded zucchini to evenly distribute it throughout the batter.
- Bake the cupcakes: Preheat your oven to 350°F (175°C). Line 18 muffin cups with paper liners. Fill each cup two-thirds full with the prepared batter to allow room for rising. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting: While the cupcakes bake, combine the packed brown sugar, cubed butter, and 2% milk in a large saucepan. Heat over medium heat, stirring frequently, and bring to a boil. Continue cooking and stirring for 1 to 2 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract. Allow the mixture to cool to lukewarm. Gradually beat in 1-1/2 to 2 cups confectioners’ sugar until the frosting achieves a spreadable consistency, thicker than a glaze but smooth enough to spread easily.
- Frost and serve the cupcakes: Once the cupcakes are completely cooled, use a spoon or a small measuring cup to spread the brown sugar frosting atop each cupcake. Start with a small amount of frosting at first, adding more as needed to prevent sliding before the frosting sets. Serve immediately or allow the frosting to harden slightly for easier handling.
Notes
- Ensure the shredded zucchini is well-drained to avoid excess moisture in the batter.
- The frosting is on the loose side; spreading gently is recommended instead of piping.
- Room temperature eggs help achieve better batter consistency.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- For a nut-free version, omit the almond extract or replace it with vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
