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.
Actually, it’s more than fine. It’s incredible. And it’s caramel.
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…
I do love me some caramel. 
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.
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!”
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! 
These look SO good! I love making zuccinni walnut bread but I have never tried cupcakes. I will def try this recipe this week!
Oh man — these look fantastic! I definitely love me some caramel too and I have quite a few zucchinis almost ready for picking.
How CUTE are those cupcake liners (liners, right?) I never make cupcakes – obviously – lol, but I think I might have to buy a cupcake tin and make these!
OH! And I’m making your parm chicken burgers tonight for dinner :)
Oooooo YUM!! I hope you love them! Jay and I still have two more leftover from when we made them last week :)
“1/2 cup canola unsweetened applesauce”
Was this supposed to say just applesauce??
CANNOT WAIT TO MAKE THESE!!!!!
Haha, YES! Fixing now :)
:)
PS also made the parm chicken burgers but used grass fed beef HOLY my yum… hubby and I cannot stop eating them!!
YAY! :)
I love zucchini season!
These look amazing! I am in love with all of these fabulous zucchini recipes! Keep them coming!
These look amazing! I’ve got some zucchini in my fridge waiting to be made into these babies.
Zucchini cupcakes… caramel. YUM! what a creative and beautiful combination. I like how you were able to reduce the sugar. never used OJ either. but it sounds right. thank you!
I love zucchini bread, cake, anything. I was glancing at the recipe . . . do you think the orange juice is necessary? Can I substitute with any liquid, or is the citrus component important in the baking?
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!
Your cupcakes look DE-LISH!!!!!!!
I also found some zucchini loving recipes for you!!!
http://www.cookinglight.com/cooking-101/essential-ingredients/healthy-squash-zucchini-recipes-00400000052685/page13.html
http://www.cookinglight.com/food/recipe-finder/six-great-recipes-for-zucchini-00400000005700/
Enjoy!! =D
Awesome!! Thank you :)
Your cupcakes always look soo professional!
holy yum…I’m pretty sure I’ve never eaten zucchini plain because I always use it for recipes–muffins, bread, brownies, pancakes, and maybe now even cupcakes :)
Those cupcake liners are so cute. If I wasn’t so full from lunch, I would love one of these :)
These cupcakes look incredible! I love the caramel frosting! Yummy! :) I agree with everyone else. The liners are super cute.
They looks awesome and so easy to modify for a vegan version! :)
Zucchini bread and caramel frosting are my weakness! Never thought of putting them together. Now I’m in trouble!
Those liners are absolutely adorable. I need to be making more cupcakes, its been forever since I’ve had one. And I of course love the zucchini addition, since I now have an obsession with them!
These are going to make the perfect Fall dessert!! As much as I love Summer time I am starting to crave cooler weather and these aren’t helping:-)
Wow those sound amazing!! Zucchini in cupcakes must make them healthy! ..:)
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!
Oh my word those look amazing! The icing looks so pretty!!
Random Question: Do you use plastic or re-usable piping bags for your frostings?
I use a reusable pastry bag that I can change out the tips with, which I got from my local confectionery store
Oh my! These look delicious. I love the caramel/zucchini combination idea!
You had me at cupcake! :)
I really want to make these!! Question though, how does the frosting come out tasting like caramel when there isn’t any caramel in it?
these look great!! what a great combo, never would of thought to put zucchini with caramel.
These look amazing! I’m glad you tried to make the caramel frosting again. Can’t wait to try these:)
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They look awesome! Have one for me. Love the cute liners :)
I made them 2 nights ago and they were a hit with every person that has had one! My hubby really likes them! Coming from the man that kept saying the food processed zucchini looked like bird throw up. Haha
These are amazing, the zucchini is not necessary but you should strive for healthy treats, so it allows you to have the second without the guilt!