- Cooking Time: 20-25 min.
- Difficulty: easy
Moist zucchini cupcakes with a yummy caramel icing
- In a bowl, beat eggs, sugar, oil, vanilla, and orange juice.
- Combine dry ingredients; add to the egg mixture and mix. Add zucchini and mix well.
- Fill greased or paper lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until test done. Cool for 10 minutes and remove from pan.
- To make the caramel icing, combine brown sugar, butter, and milk in saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in 1 teaspoon vanilla. Cool to lukewarm and gradually beat in confectioners sugar until icing reaches desired consistency for frosting.
You may also like
Add Your Comment