Total TimePrep: 20 min. Bake: 20 min. + cooling
Makesabout 1-1/2 dozen
Made in a 13x9 glass pan 30 min at 350. Powdered sugar not on ingredients list and didn't have any, so just put carmel sauce on top. Very yummy.
I have been making these zucchini cupcakes since the recipe first came out in 1997, and it remains my favorite to this day. I make it exactly as written - it is perfect!
I have an amazing zucchini muffin recipe that I have been using for decades. But I wanted to branch out. I was glad I did! I liked the almond extract and the caramel frosting is terrific. The texture is amazing too, a nice not too dense, but thick enough consistency. Cinnamon and cloves are just right and not overwhelming.
Really enjoy these cupcakes. The caramel frosting is such a great combination with the almond and spice flavor of the cake.
Great flavor. Made 23
These cupcakes were great
I made these last summer when zucchini was in adbundance. Did make one change - used lemon juice and zest instead of the orange juice. Lot of leftover frosting - but why am I complaining? Delicious.
No comment left
Made these for Christmas! I love these!!! The icing is super easy and comes right out of the pan without sticking to it at all. I put it in a ziplock bag and cut off the corner and wala! Perfect!