Zucchini Spice Cupcakes with Caramel Frosting

As summer comes to a close in Utah, backyard gardens are full of summers bounty.  It seems like every home gardener plants at least one zucchini plant.  And as we all know, one plant yields plenty of zucchinis.  It seems every where you turn family, friends and neighbors are begging you to take some zucchini off their hands.  I've never been a fan of zucchini until I found this wonderful recipe for Zucchini Spice Cupcakes with Caramel Frosting.  The contrast of the spice in the cake and sweetness of the caramel frosting is a perfect combination.

Zucchini Spice Cupcakes with Carmel Frosting

from Taste of Home Magazine

Preheat Oven to 350 degrees F
Makes 18 to 24 cupcakes
  
Ingredients
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
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Directions

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.

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.

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.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. (You may need to add more confectioners' sugar to reach desired consistency.)  Frost cupcakes. Yield: 1-1/2 to 2 dozen.

Enjoy summer's bounty and make these cupcakes!