Zucchini Cupcakes

  Prep :  20 minutes    Bake :20 minutes + cooling  Makes 18 to 24 cupcakes

I asked my friend for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert you actually forget you're eating your vegetables, too!
 
3                    eggs
1-1/3             cups sugar
1/2                cup canola oil
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 confectioners' sugar
1 .          In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2 .         Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3.          For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4.          Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.