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Zucchini Caramel Cupcakes
Courtesy: Taste of Home

When its zucchini season, I am always looking for great recipes to make. I have several recipes that I love, including this one for zucchini caramel cupcakes.

The batter makes a moist, gourmet cupcake and when coupled with the caramel buttercream frosting, well, the picture says it all.

Zucchini Caramel Cupcakes


  • 3 eggs
  • 1-1/3 cups sugar
  • 1/2 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini

Preheat oven to 350 degrees.

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 two-thirds full. Bake for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

Caramel Buttercream Frosting

  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners' sugar

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 reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Since you can get zucchini in most places year round, this recipe is perfect for Christmas cupcakes or really any other special holiday.

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