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Zucchini Cupcakes
Ingredients
  • 3 large eggs
  • 1-⅓ cups sugar
  • ½ cup canola oil
  • ½ cup orange juice
  • 1 teaspoon almond extract
  • 2-½ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • 1-½ cups shredded zucchini
  • subheading: FROSTING:
  • 1 cup packed brown sugar
  • ½ cup butter, cubed
  • ¼ cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-½ to 2 cups confectioners' sugar
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