These Zucchini Cupcakes are mouthwatering delicious.
Do not skimp on the frosting!
I'm back with an actual recipe, can you believe it?
I spent all of last week in the beautiful Okoboji, Iowa basking in the summer sunshine and not paying a lick of attention to my phone or computer. I almost completely took myself off of the grid and just simply enjoyed time with my family.
This vacation comes every August and each year it seems to get better. When Saturday rolled around and it was time to leave I was heartbroken. None of us wanted to leave, we love it there! We live in our swimsuits, drink margaritas at noon, make meals together, let the kids eat junk, stay up way too late and just enjoy our time together.
We traveled back {on my birthday, nonetheless} and when we arrived home later that day, our kitchen was pretty bare and our energy was nonexistent so we ordered pizza and crashed.
Then finally, about two days later I got back in the kitchen.
And these cupcakes were made.
I had the same problem half of America had last week as well....two rather large, lonely zucchini's took up half of my counter top. And they weren't moving.
I sliced and sauteed one with garlic and parmesan cheese to go along with the husband's lunches and that last remaining one got shredded. Initially for traditional zucchini bread, but after much thought I thought I'd go all out and make something a bit different.
Cupcakes!
Traditionally I've never been a big cupcake maker {cakes are so much less time consuming}, but I had liners available and just went for it. Plus caramel is one of my favorite flavors, so well, the decision was made.
You know it's a funny thing. We came home from vacation with barely a slice of bread in our house to me making these cupcakes and trying to give over half of them away.
This batch makes two dozen cupcakes so be prepared for many sweet treats sitting on your counter {or cut the batch in half}. I ended up walking six over to our neighbors, then set another six on my friend's doorstep.
If you have zucchini coming out of your ears shred some up and make these cupcakes! The zucchini keeps the cake super moist and the frosting is deep, rich and super flavorful. I have extra tucked away in the fridge and I just might go grab a graham cracker and hide in the bathroom.
Zucchini Cupcakes with Caramel Frosting
3 eggs
1 1/3 c. sugar
1/2 c. canola oil
juice of one lime
1 t. almond extract
2 1/2 c. flour
1 1/2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. nutmeg
2 c. shredded, drained zucchini
Frosting:
1 c. brown sugar
1/2 c. butter
1/2 c. milk
1 t. vanilla extract
2 c. powdered sugar
1. Preheat the oven to 350 degrees. Place paper liners into a 24-cup muffin tin.
2. Combine the eggs, sugar, oil, lime juice and almond extract until smooth.
3. Gradually add in the dry ingredients and beat well to combine. Fold in zucchini.
4. Fill liners two-thirds full {I used a cookie scoop so they are all even}. Bake for 22 minutes or until a soft golden and the tops spring back. Allow to cool before removing to a wire rack.
5. For the frosting, combine the brown sugar, milk and butter in a saucepan. Bring this to a boil over medium heat, constantly stirring until it has thickened a bit. Remove from the heat and add in vanilla. Allow this mixture to cool a bit.
6. Sift in the powdered sugar until the frosting meets a spreading consistency. Frost the cooled cupcakes.
*Based loosely on this recipe.
Love a great cupcake? This Vanilla Almond Cupcake is another one of our favorites. And guess what? It makes a super small batch, just six!
