Zucchini Cupcakes

So, we've come to that time of the year where vegetables are abundant. So much so, that I even resort to using them to make desserts. Zucchini is one of my favorite things to turn into a dessert. Hence, these wonderful cupcakes. They're relatively simple and a cure if you're craving something sweet.

I came across this recipe on my Taste of Home app. I love the app for various reasons, but mainly because it allows you to search any ingredient using whatever filters you want, like course or cooking method.

Here's what you'll need (the list is a little long): eggs, granulated sugar, confectioners sugar, brown sugar, canola oil, orange juice, almond extract, flour, ground cinnamon, ground cloves, baking powder, baking soda, salt, zucchini, butter, milk, vanilla extract

Beat eggs, granulated sugar, canola oil, orange juice and almond extract until blended.

In a separate bowl mix together dry ingredients, flour, cinnamon, cloves, baking powder, baking soda, and salt. Once combined, slowly add it to the liquid ingredients, mixing well.

Shred zucchini, I usually peel a little bit of the skin off. Fold into batter.

Add batter to lined muffin tin, about 2/3 full. Bake at 350 for 20 mins.

Allow to cool before frosting.

While cupcakes are baking, make frosting. Bring butter, milk and brown sugar to a boil. Let boil for roughly 2 (until it starts to thicken) mins with constant stirring. Allow to cool.

Add powdered sugar to cooled brown sugar mixture until you get to a frosting consistency. If it becomes too thick or wont mix together (it's probably because you may have boiled the brown sugar mixture too long) just add a little more milk.

The hardest part is letting everything cool before frosting. But, I promise it's worth the wait. This recipe makes 24 cupcakes, 244 calories/cupcake. Enjoy!

Cupcakes

3 eggs

1-1/3 c sugar

1/2 c canola oil

1 tsp almond extract

2-1/2 c flour

2 tsp ground cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ground cloves

1-1/2 c shredded zucchini

Frosting

1 c packed brown sugar

1/2 c (1 stick) butter

1/4 c 2% milk

1 tsp vanilla extract

1-1/2 to 2 c confectioners’ sugar