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    You are in: Home / Baking / Zucchini Cupcakes Recipe
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    Zucchini Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Marg (CaymanDesigns)'s Note:

    A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cupcakes

    Frosting

    Directions:

    1. 1
      In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
    2. 2
      Combine dry ingredients; add to the egg mixture and mix well.
    3. 3
      Add zucchini and mix well.
    4. 4
      Fill greased or paper-lined muffin cups two-thirds full.
    5. 5
      Bake at 350°F for 20-25 minutes or until cupcakes test done.
    6. 6
      Cool for 10 minutes before removing to a wire rack.
    7. 7
      For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
    8. 8
      Cook and stir for 2 minutes.
    9. 9
      Remove from the heat; stir in vanilla.
    10. 10
      Cool to lukewarm.
    11. 11
      Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
    12. 12
      Frost cupcakes.

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    Ratings & Reviews:

    • on September 30, 2008

      55

      Mmmm! I love this recipe! My kids were eating the cupcakes without frosting and loving it. However, the frosting makes the cupcake all the better. Although I did have a teenage daughter who scraped off the frosting because it was too sweet for her. The rest of us adored it! Thanks for the yummy way to use my zuch!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2008

      55

      These cupcakes are so scrumptious! I did change a few minor things: used 1 1/2 teaspoons cinnamon and 1/2 teaspoon cardamom, and used 1/4 cup vegetable oil and 1/4 cup applesauce. I'm sure my cupcakes would have turned out incredibly moist if I'd made them with all the oil called for, but they were just fine as is. That icing is to die for! My hubby had to pull the pan out of my hands after I was done frosting the cupcakes, because I kept eating what was left over! So good, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2008

      55

      I've been making these for years now and everyone always loves them. They're definately one of my all time favorite recipes! A great twist for cupcakes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Zucchini Cupcakes

    Serving Size: 1 (87 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 293.4
     
    Calories from Fat 99
    34%
    Total Fat 11.0 g
    17%
    Saturated Fat 3.9 g
    19%
    Cholesterol 40.5 mg
    13%
    Sodium 272.8 mg
    11%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 0.6 g
    2%
    Sugars 33.6 g
    134%
    Protein 2.8 g
    5%

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