Zucchini Cupcake
Friday, April 5, 2019
Edit
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Ingredients
Vegetarian
∙ Makes 1-1/2 dozen
Produce
1 1/2 cups Zucchini
Refrigerated
3 Eggs, large
Baking & Spices
2 1/2 cups All-purpose flour
1 tsp Almond extract
2 tsp Baking powder
1 tsp Baking soda
1 cup Brown sugar, packed
2 tsp Cinnamon, ground
1/2 tsp Cloves, ground
1 1/2 cups Confectioners' sugar
1 tsp Salt
1 1/3 cups Sugar
1 tsp Vanilla extract
Oils & Vinegars
1/2 cup Canola oil
Drinks
1/2 cup Orange juice
Dairy
1/4 cup 2% milk
1/2 cup Butter
Ingredients
Vegetarian
∙ Makes 1-1/2 dozen
Produce
1 1/2 cups Zucchini
Refrigerated
3 Eggs, large
Baking & Spices
2 1/2 cups All-purpose flour
1 tsp Almond extract
2 tsp Baking powder
1 tsp Baking soda
1 cup Brown sugar, packed
2 tsp Cinnamon, ground
1/2 tsp Cloves, ground
1 1/2 cups Confectioners' sugar
1 tsp Salt
1 1/3 cups Sugar
1 tsp Vanilla extract
Oils & Vinegars
1/2 cup Canola oil
Drinks
1/2 cup Orange juice
Dairy
1/4 cup 2% milk
1/2 cup Butter