This is where zucchini bread meets caramel frosting in these delicious zucchini cupcakes! This is the best way to use up fresh zucchini from the garden. If your craving something different than pumpkin or banana bread flavors try these cupcakes! They are wonderful in the summer or fall but they can fit in any time of year!
A hearty and moist cupcake, topped off with a smooth caramel frosting that is similar to icing but creamier. These have a muffin-like texture and could be eaten with or without the frosting. If you enjoy carrot cake you’ll love these!
What is the secret to moist cupcakes?
In these cupcakes the zucchini itslef will add a good amount of moisture. Here are additional tips for moist cupcakes!
- Add a couple tablespoons of sour cream, greek yogurt, or buttermilk (this is a good tip for other cupcake recipes, I would worry this would add too much moisture for this recipe and make for soggy cupcakes)
- Do not over mix the batter. Mixing the dry and wet ingredients seperatly will help you not to overmix the batter.
- Do not over fill the muffin tin
- Use paper liners
- Rotate the pan halfway through the bake time to ensure an even bake
- If the recipe calls for oatmeal or flax seed, you can soak either in the milk for 10 min. before adding to recipe
- Do not over bake the muffins, keep an eye on the timer, make sure the muffin springs back upon touching the top. Use a toothpick or butter knife to stick into the center, ideally the toothpick should have a few moist crumbs on it. It will also bake a little more as it rests in the hot pan.
Zucchini Preperation
You do not have to drain the zucchini for this recipe. Some recipes require you to drain or pat dry the zucchini in order to reduce the moisture content in the batter. This just depends on each particular recipe.
It is optional to peel the zucchini for this recipe. I wanted to ensure a smoother texture so I did peel the skin off mine. Feel free to leave the skin on, it is extra fiber! The skin willl soften some as it bakes as well.
Wash and dry the zucchini and cut off the ends.You can shred it by hand with a cheese grater, with the course or medium grate. You can use a grating attachment in a food processor. I used the regular attachment on my food porcessor to save time which gave me chopped zucchini.
If the zucchini is slimy or stinky it is too old to use. If the zucchini has excess moisture you can lay it on a plate lined with a few layers of paper towel and pat the top with a paper towel as well.
How to Make Zucchini Cupcakes
Preheat the oven to 350 degrees. Prepare the cupcake tins with cupcake liners or grease with butter and a light dusting of flour. This recipe should make around 20 cupcakes.
In a large bowl, mix together the wet ingredients. Mix 1/2 cup vegetable oil, 1 1/3 cup sugar, 1/2 cup orange juice then add the 3 eggs and the 1 teaspoon almond extract, set aside.
In a separate bowl that is medium sized bowl, mix together the dry ingredients. Mix the 2 1/2 cups of all purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon ground cloves with a large spoon or I like to use a whisk.
Gradually mix in the flour mixture into the wet mixture. Once the batter is fully combined, fold in the shredded zucchini.
Fill the capcake tin about 3/4 of the way full of the cupcake batter. Put the cupcake tin in the preheated oven. Next, bake for 12 to 15 minutes, or until a knife or toothpick comes out clean to mostly clean.
Once the muffins are done, allow them to cool on a wire rack. While the muffins are cooling prepare the caramel frosting.
Caramel Frosting for Zucchini Cupcakes
This caramel frosting is the perfect topping to complement the zucchini cupcakes! With an electric mixer, mix together the 1/2 cup butter and 1 cup brown sugar until smooth. Then mix in the 1/4 cup milk and 1 teaspoon vanilla extract until smooth.
Next, gradually add in 1 1/2 to 2 cups confectioners’ sugar (powdered sugar) until well mixed and at a nice a consistency.
Make sure the muffins are cooled to room temperature before you frost cupcakes. When they are cool, use a spatula or spoon to swirl on the frosting. Eat, yum, and enjoy these delicious cupcakes!
How to store Zucchini Cupcakes
Store the zucchini cupcakes in an airtight container. These can be frozen in an air-tight freezer safe container or freezer bag for up to 2 months. Serve with or without the frosting with a glass of milk or a cup of coffee! Enjoy!
How did your cupcakes turn out?
More desserts with baked in produce below ……
Easy Cranberry Apple Muffins (w/ flax seed)
Chewy Oatmeal Apricot Cookies (with chocolate chip)
Easy to Make – Applesauce Bars – with Vanilla Icing
“Don’t wait for miracles, your whole life is a miracle.” – Albert Einstein
Ingredients
- 1/2 cup vegetable oil
- 1 1/3 cup sugar
- 3 eggs
- 1/2 cup orange juice
- 1 tsp almond extract
- 2 1/2 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cloves
- 1 1/2 cup zucchini shredded
Caramel Frosting
- 1 cup brown sugar
- 1/2 cup butter softened
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 – 2 cups powdered sugar
Instructions
- 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.
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