Zucchini Cupcakes

Cakes 381
Zucchini Cupcakes
  • Cooking Time: 20-25 min.
  • Difficulty: easy

Moist zucchini cupcakes with a yummy caramel icing



  1. In a bowl, beat eggs, sugar, oil, vanilla, and orange juice.
  2. Combine dry ingredients; add to the egg mixture and mix. Add zucchini and mix well.
  3. 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.
  4. 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.

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