Zucchini Cupcakes

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(adapted from a recipe by Virginia LaPierre as posted on Taste of Home)
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

Preheat the oven to 350 degrees.  Line 18-24 muffin cups with cupcake liners.  In a medium bowl whisk the dry ingredients together including flour, cinnamon, baking powder, baking soda, salt, and cloves.  In a large mixing bowl whisk the eggs, sugar, canola oil, almond extract and orange juice.  Slowly add the dry ingredients mixing until well blended.  Fold in the shredded zucchini.  Fill paper-line muffin cups two-thirds full.  Bake at 350 degrees for 20-25 minutes.   Cool for 10 minutes then transfer to a wire rack and cool completely.

Cream Cheese Frosting:
1 8-ounce package cream cheese, softened
1 stick of butter, room temperature
1 teaspoon vanilla
1 box of confectioners’ sugar

Beat the butter, vanilla and cream cheese together until blended.  Add the sugar and beat until smooth.  Ice cupcakes and store in the refrigerator.

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Thanks so much for stopping by!  I’m looking at wedding venues today with my future daughter-in-law and the birthday boy.  Traveling husband is traveling of course.  My daughter Allie and I are having dinner tonight and going pumpkin shopping tomorrow.  And last but not least, I’m making a Tiramisu Pie!  I hope this turns out “prettier” than last week’s pie.  I also hope you have a beautiful Fall weekend with blue skies and colorful leaves.  Take care!

Tricia