Zucchini Maple Cupcake

• Vegetarian

• 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 Maple extract
  • 1 tsp Salt
  • 1 1/3 cups Sugar

• Oils & Vinegars

  • 1/2 cup Canola oil

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 1/4 cup 2% milk
  • 1/2 cup Butter

Found on reluctantentertainer.com

Description

Ingredients

• 3 large eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
• FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1 teaspoon maple extract
• 1-1/2 to 2 cups confectioners sugar

Directions

• Preheat oven to 350°. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack. For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in maple extract. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: about 1-1/2 dozen.