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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

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.

Click here for more zucchini and party recipes.

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