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Zucchini Cupcakes

A home-style Zucchini Cupcakes made with Sugar, Vegetable Oil, Orange Juice, All Purpose Flour, and Ground Cinnamon. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/3 cup
• 1/2 cup
• 1/2 cup
• 2 1/2 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tsp
• 1 cup
• 1/2 cup
• 1/4 cup
• 1 tsp

Method (preview)

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. Yield: 1-1/2 to 2 dozen.