adapted from: Taste of Home
3 eggs
1 1/3 c. sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. grated zucchini
Caramel Frosting
1 c. packed brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla extract
3-4 c. powdered sugar
pinch of salt
4 oz. cream cheese, softened opt.
For the Cupcakes: Preheat oven to 350 degrees. Whisk together the eggs, sugar, oil, orange juice and almond extract; set aside. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Add wet ingredients to dry ingredients and mix together until a few streaks of flour remain. Add the grated zucchini and mix just until combined. Pour into greased cupcake liners, filling no more than 2/3 full. Bake for 18 - 22 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then remove from pan and cool completely. Yield: 18-24 cupcakes.
For the Frosting: Combine brown sugar, butter and milk in a medium saucepan over medium heat. Bring to a boil and cook for 2 minutes or until thickened (I cooked mine for 3 minutes). Remove from heat and stir in the vanilla. Allow to cool completely. If adding cream cheese, add now, and beat until smooth and creamy. Add powdered sugar and salt and beat until fluffy. If it is too thick for your liking, add a little milk, but be careful not to add to much. Frost cooled cupcakes.
Jenn's Notes: If you add enough powdered sugar, the frosting should pipe nicely. I decided to add a little extra milk to mine at the end and accidentally put too much in, but before that, my icing was very stiff. I tried the frosting with and without the cream cheese and it was delicious both ways.