Zucchini Cupcakes with Caramel Frosting

Zucchini Cupcakes with Caramel Frosting are delicious and moist with a few mini chocolate chips added into the batter. On top there is a thick layer if caramel frosting. This is sure to be one of your favorite ways to use that garden fresh summer zucchini.

Zucchini Cupcakes with Caramel Frosting

The from scratch cupcake batter is flavored with cinnamon, cloves, a little almond extract, and some orange juice.

Zucchini Cupcakes with Caramel Frosting

 

One and a half cups of shredded zucchini help keep the cupcakes moist and add some nutrition. The cupcakes are light and tender with some sweetness, but not too much.

Zucchini Cupcakes with Caramel Frosting

 

Most of the sweetness comes from the really sweet caramel frosting. It has lots of brown sugar and you will have a hard time not just eating it by the spoonful.

Zucchini Cupcakes with Caramel Frosting and chocolate chips

Print
Zucchini Cupcakes with Caramel Frosting
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Zucchini Cupcakes with Caramel Frosting are delicious and moist with a few mini chocolate chips added into the batter.

Course: Dessert
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
  1. Preheat oven to 350 degrees and line 18 muffin cups with paper liners

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

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

  4. Stir in zucchini and chocolate chips.

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

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

  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. 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.

Recipe adapted from Taste of Home

More Zucchini Recipes

Dark Chocolate Zucchini Muffins

Dark Chocolate Zucchini Muffins

Chocolate Chip Zucchini Bread Pancakes

Chocolate Chip Zucchini Bread Pancakes

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