Zucchini Cupcakes

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 4.7 g
  • Cholesterol: 36.9 mg
  • Sodium: 230.4 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Zucchini Cupcakes calories by ingredient
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Introduction

Excellent spice cupcakes- delicious without the caramel frosting, but a special treat with it!
I also like to make these in mini-muffin pans- you can have one with out overdoing it.
Excellent spice cupcakes- delicious without the caramel frosting, but a special treat with it!
I also like to make these in mini-muffin pans- you can have one with out overdoing it.

Number of Servings: 24

Ingredients

    3 eggs
    1-1/3 cups sugar
    1/2 cup applesauce
    1/2 cup orange juice
    1 teaspoon almond extract
    2-1/2 cups 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 shredded zucchini

    CARAMEL FROSTING:
    1 cup packed brown sugar
    1/2 cup butter
    1/4 cup milk
    1 teaspoon vanilla extract
    1-1/2 to 2 cups powdered sugar

Directions

In a mixing bowl, beat eggs, sugar, applesauce, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove to a wire rack to cool completely. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar until the frosting reaches desired spreading consistency. Frost cupcakes.
Yield: 1-1/2 to 2 dozen.

Number of Servings: 24

Recipe submitted by SparkPeople user SCHAUMANN1.

TAGS:  Desserts |

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