Zucchini Cupcakes

Tis the season for zucchini!!! I have my new ward's cookbook and heard some ladies carrying on and on about Stephanie's zucchini cupcakes. Tonight, Brent bbqed so I was off the hook for dinner. So, I made dessert (rarely happens anymore...so sad!). Let me tell you--they are amazing!!! Partly because the cupcake includes almond extract and the yummy autumn spices--cinnamon and cloves. But also because it involves a caramel frosting!!! So, grow those zucchini and make these cupcakes! You won't regret it!

Zucchini Cupcakes
Stephanie Bringhurst

3 eggs
1 1/2 cups sugar
1/2 cup oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cloves
1 1/2 cups shredded zucchini

Beat eggs, sugar, oil, orange juice, and extract together. Combine the dry ingredients separately then add to the egg mixture and mix well. Add zucchini and mix well. Fill 18-24 greased or paper lined muffin cups 2/3 cup full. Bake at 350 for 20 minutes. Cool before frosting.


Caramel Frosting
1 cup brown sguar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar

Combine brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm and gradually beat in the powdered sugar until it reaches a spreading consistency.