Who knew zucchini could taste so good! Everyone will love these zucchini cupcakes with this decadent caramel frosting.

Looking for a healthy dessert your family will love? This one is it!

This recipe for zucchini cupcakes with caramel frosting does have a longer than usual list of ingredients, but don’t let that sway you from making them. They are delicious and will be worth the effort. The recipe itself is very easy and even a novice can have success baking these cupcakes.

If you have a garden and are overwhelmed with zucchini, this recipe will help you utilize your bounty. Shred zucchini and put in the freezer in freezer bags, pre-measured with a cup and a half of zucchini and you can make this delicious dessert any time of the year.

Share this recipe and your extra zucchini (fresh zucchini only please) with your friends and family and you will be dubbed as very thoughtful and considerate!

Cupcakes are always a favorite at family gatherings, picnics, potlucks or on game day. Cupcakes make a convenient dessert that is easy to eat. Cupcakes are already portioned out which makes serving them quick and easy. Instead of passing the chips, you can pass the veggies in a delicious dessert. If anyone asks, call them spice cupcakes. It will be our little secret!

Zucchini Cupcakes with Caramel Frosting

You will need:

  • 3 eggs
  • 1-1/3 cups sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 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

    • Caramel Frosting

  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups powdered sugar

Preheat the oven to 350°.

In a large bowl, beat the eggs, then add the sugar, oil, applesauce, orange juice and almond extract. Stir until combined.

Combine the dry ingredients. Make a well in the center of the dry ingredients and add the egg mixture. Stir until combined. Fold in the shredded zucchini.

Paper line the muffin tins and fill them two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cupcakes. Cool the cupcakes for 10 minutes before removing them to a wire rack. Cool cupcakes completely before frosting.

For the caramel frosting:
Bring brown sugar, butter and milk to a boil over medium heat in a heavy bottomed saucepan. Once ingredients are boiling, continue to cook and stir for 2 minutes or until thickened. Remove the saucepan from the heat and stir in the vanilla. Cool until lukewarm before continuing.

Gradually add the powdered sugar, beat until the frosting reaches a spreadable consistency. Frost cupcakes. This recipe will frost 1-1/2 to 2 dozen cupcakes.

As you can see, this recipe for zucchini cupcakes with caramel frosting is easy to make and will please even your finickiest of eaters. Give it a try and see if you don’t agree that eating your vegetables for dessert is a very good thing!