Ingredients
3 large eggs, room temperature1-1/3 cups sugar1/2 cup canola oil1/2 cup orange juice1 teaspoon almond extract2-1/2 cups all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1/2 teaspoon ground cloves1-1/2 cups shredded zucchiniFROSTING:1 cup packed brown sugar1/2 cup butter, cubed1/4 cup 2% milk1 teaspoon vanilla extract1-1/2 to 2 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Beat together the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners’ sugar until frosting reaches spreading consistency. Frost cupcakes.
