Preheat the oven to 350 degrees. Prepare cupcake tins with liners or grease with butter and a light dusting of flour.
In a large bowl, mix together the oil, sugar, eggs, orange juice, and almond extract with a spoon, then set aside. In a medium sized bowl mix the flour, cinnamon, baking powder, baking soda, salt, and cloves.
Peel and then shred the zucchini in a food processor or with a cheese shredder.
Gradually add the dry ingredients into the wet batter as you mix in with a spoon. Then fold in the shredded zucchini.
Bake for about 15 minutes or until a toothpick or butter knife comes out of the center clean or almost clean. Cool on a wire rack.
After the muffins have cooled prepare the caramel frosting. With an electric mixer on medium speed, combine the butter and the brown sugar.
Add in the milk and the vanilla extract. Now gradually add in the powdered sugar until well combined and creamy. Must be thick enough to not run off the cupcake.
Spread the frosting on top of the cupcakes and swirl into the center.