Zucchini Cupcakes with Creamy Caramel Frosting

So you guys probably remember my epic frosting fail last week, right?

I actually ended up keeping that failed batch in the fridge up until last night when I finally decided it needed to be tossed. Otherwise, I would have slowly eaten my way through the entire bowl and that just would have been bad for business.

Luckily, my second take on the frosting turned out juuuust fine.

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Actually, it’s more than fine. It’s incredible. And it’s caramel.

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I had one last zucchini sitting and waiting to be used up last week, and then my friend Mal sent me the link to a recipe for zucchini cupcakes that immediately intrigued me. I was sold on the cupcakes + zucchini combo, but when I saw caramel frosting? Ohhhh myyyy…

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I do love me some caramel. Winking smile

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I ended up getting exactly 24 cupcakes out of this batch, although the one dozen I baked in my pretty cupcake holders (a gift from the lovely Tina from my Blogger Holiday Gift Exchange a couple of years ago) used a bit less batter than the full cupcakes.

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Just look a those tiny little specs of zucchini in there! They’re saying, “Hey, it’s okay to eat me because I’m filled with veggies!”

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Alright then. I’ll have two.

*****

Zucchini Cupcakes with Creamy Caramel Frosting

(slightly adapted from Taste of Home)

  • Prep Time: 20 mins
  • Bake Time: 20 mins + cooling
  • Yield: 20-24

Cupcake Ingredients:

  • 2 eggs
  • 2 egg whites
  • 1-1/3 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups flour* (I used 1-1/2 c. all-purpose + 1 c. whole wheat pastry flour)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon ground cloves
  • 1-1/2 cups finely shredded/chopped zucchini (I pulsed mine in a food processor)

Creamy Caramel Frosting

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup unsweetened vanilla almond milk (or cow’s milk)
  • 1 teaspoon vanilla extract
  • 2 – 2-1/2 cups confectioners’ sugar

Directions

  • Preheat oven to 350° F. Line two muffin pans with paper liners or spray with non-stick cooking spray.
  • In a large bowl, beat the eggs, egg whites, sugar, applesauce, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
  • Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
  • For frosting, combine the brown sugar, butter and almond milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm (*I waited about 45 minutes).
  • Gradually beat in confectioners’ sugar, about a half cup at a time, until frosting reaches spreading consistency. Frost cupcakes.

My frosting was still slightly runnier than most of my other buttercream frostings, but I just put it in the fridge and it was fine.

Enjoy! Smile

Comments

    • Courtney says

      Oooooo YUM!! I hope you love them! Jay and I still have two more leftover from when we made them last week :)

  1. Karen says

    “1/2 cup canola unsweetened applesauce”

    Was this supposed to say just applesauce??

    CANNOT WAIT TO MAKE THESE!!!!!

    • Courtney says

      I’m sure it could be substituted. You really don’t taste much of the OJ flavor (if any) so I’d say give it a shot!

  2. says

    Made a version of your Zucchini Oatmeal bread today!!

    Yummm!

    A neighbor gave us a huge zucchini so I have been checking out your recipes.
    I decided to make mini muffins instead. Great recipe!

    • Courtney says

      I use a reusable pastry bag that I can change out the tips with, which I got from my local confectionery store

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