Zucchini Mini Cupcakes with Caramel Cream Frosting

I have to admit, I'm not really a fan of cupcakes. Despite the cupcake craze, I rarely make them. But it's that time of year when people's gardens are overflowing with zucchini and my mom has begged me to take pounds of it from her. I found this recipe in search of ways to use up all the zucchini, and I know it's a winner because the whole batch I took to work disappeared fast, and everyone I work with is "on a diet". Enjoy!

Zucchini  Mini Cupcakes with Caramel Cream Frosting

Frosting:

1 cup packed brown sugar

1/2 cup (1 stick) butter, cubed

1/4 cup 2% milk

1 tsp vanilla extract

1 1/2 to 2 cups confectioner's sugar

Cupcakes:

3 eggs

1/2 cup canola oil

1/2 cup orange juice

1 tsp almond extract

2 1/2 cups flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp ground cloves

1 1/2 cups shredded zucchini

Make the frosting first, it needs time to cool. To make the frosting, combine the brown sugar, cubed butter, and milk in a heavy saucepan. Bring to a boil over medium heat and boil for 2 minutes. Remove from heat and stir in vanilla. Set aside - the mixture needs to be lukewarm before finishing. 

To make cupcakes, in a large mixing bowl, beat the eggs, sugar, oil, orange juice and extract until well mixed. Add in zucchini. Combine the dry ingredients (flour, cinnamon, baking powder, baking soda, and cloves) and gradually add to egg/zucchini mixture. 

Add muffin cup liners to a mini cupcake pan and fill each 2/3 full. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.

When the frosting is lukewarm, gradually beat in confectioner's sugar until you get the consistency you desire. Add frosting to a frosting piper and top cupcakes when they are completely cooled.

Yum!