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Zucchini Cupcakes with Caramel Frosting

Zucchini Cupcakes with Caramel Frosting are delicious and moist with a few mini chocolate chips added into the batter.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18
Author Christin Mahrlig

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

Instructions

  • Preheat oven to 350 degrees and line 18 muffin cups with paper liners
  • Using an electric mixer, beat eggs, sugar, vegetable oil, orange juice, and almond extract until well blended.
  • Combine flour, cinnamon, baking powder, baking soda, salt, and cloves and add to wet ingredients.
  • Stir in zucchini and chocolate chips.
  • Fill muffin cups 2/3's full. Bake for 20-25 minutes. Cool 10 minutes and then remove from muffin tin.
  • To make frosting, combine brown sugar, butter, and milk in a large saucepan.
  • 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.
  • 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.