My friend Kristin shared this zucchini cupcake recipe with me. She brought me two cupcakes to taste test because that’s all that was left of the 24 she made. Her boys devoured them and didn’t have a clue they contained zucchini. She had an overabundance of zucchini and was looking for new ways to use them. She came across these zucchini cupcakes with caramel frosting on Taste of Home. They are so sweet, moist and delicious, your kids will never guess there are vegetables in them.
She also brought over a new little gadget she used to shred the zucchini called the veggettie. I had to laugh when I saw it because my mother had given me the veggetti a few months ago and it is still in its original packaging. My mother is a magnet to as seen on TV items. She usually shares one a year with me. The item before the veggetti was an egg cooker which I actually do use and I’ve pondered sharing it. Watch for a future post on the egg cooker. Kristin loves her veggetti so at some point I will have to break mine out of the box. It works great with zucchini, squash, carrots, cucumbers and potatoes. It has a thick and think blade for making pasta like strands. She made strands of zucchini and then chopped it into smaller pieces for the cupcakes.
I thought the zucchini cupcakes tasted similar to a spice cake. The caramel frosting is decadent and delicious. Depending on how much of a sweet tooth you have, you can omit the frosting and the cupcakes still taste great.
| Zucchini Cupcakes | | Print |
- 3 eggs
- 1⅓ cups sugar
- ½ cup canola oil
- ½ cup orange juice
- 1 tsp almond extract
- 2½ cups all-purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cloves
- 1½ cups shredded zucchini
- Caramel Frosting
- 1 cup packed brown sugar
- ½ cup butter, cubed
- ¼ cup 2% milk
- 1 tsp vanilla extract
- 1½ to 2 cups confectioners' sugar
- In a large bowl, beat the eggs, sugar, oil, orange juice and extract.
- Combine dry ingredients; gradually add to egg mixture and mix well.
- Stir in zucchini
- Fill paper-lined muffin cups ⅔ full. Bake at 350 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
- For frosting combine the brown sugar, butter and milk in a saucepan.
- Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting arches spreading consistency. Frost cupcakes.
Linking to: Treasure Box Tuesday, Foodie Fridays
Yum, these look delicious. It’s funny the girls and I love to peruse the as seen on tv section at Walgreens, I will have to check out the veggetti!
Too funny! You must be a magnet to them too 🙂 I’ve run out of kitchen drawer space to store everything!
Yum….I pinned it! I actually have the egg cooker too and use it. I almost bought the bacon cup maker the other day but Alex vetoed it saying bacon wasn’t healthy. He really needs to become a personal trainer.
Too funny! I love the egg cooker. I haven’t used the veggetti yet 🙂
These look awesome!! Pinning for sure. I just got a spiralizer and we used it for the first time the other day. I have a feeling it’s going to be my new favorite toy!
I’ll be looking for some new recipes from you Michelle using your spiralizer 🙂
These look FABULOUS, Dawn. Your food photography is excellent, by the way.
Thanks Heather, I’ve been working on it. Yours is too!