Zucchini Cupcakes
Grated squash is the key to keeping zucchini cupcakes moist and making them more nutritious. This recipe is perfect for late summer, when zucchini really pops in the garden and farmers markets.
Prep time:
Cook time:
Serves: 12
Calories per serving: 337
Ingredients:
Cook time:
Serves: 12
Calories per serving: 337
3 large eggs, room temperature
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 ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups 1-1/2 shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar
Directions:
Preheat the oven to 350°F. Beat together the eggs, sugar, oil, orange juice and almond extract. In a separate bowl, mix the flour, cinnamon, baking powder, baking soda, salt and cloves. Gradually add the dry ingredients to the egg mixture, and blend just until well combined. Stir in the zucchini.
Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to a wire rack.
In a large saucepan, combine the brown sugar, butter and milk. Bring to a boil over medium heat; cook and stir until thickened, one to two minutes. Remove from the heat and stir in the vanilla. Cool to lukewarm. Gradually beat in the confectioners' sugar until the frosting reaches spreading consistency. Editor's Tip: You can make the frosting while the cupcakes bake.
Frost the cupcakes and serve. This frosting is loose, slightly thicker than a glaze. You won't need a piping bag, more likely a spoon or small measuring cup. Start with a small amount and add more to ensure it doesn't slide off before hardening.
Source: tasteofhome.com
Fill 18 paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to a wire rack.
In a large saucepan, combine the brown sugar, butter and milk. Bring to a boil over medium heat; cook and stir until thickened, one to two minutes. Remove from the heat and stir in the vanilla. Cool to lukewarm. Gradually beat in the confectioners' sugar until the frosting reaches spreading consistency. Editor's Tip: You can make the frosting while the cupcakes bake.
Frost the cupcakes and serve. This frosting is loose, slightly thicker than a glaze. You won't need a piping bag, more likely a spoon or small measuring cup. Start with a small amount and add more to ensure it doesn't slide off before hardening.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.