In a large bowl, beat the eggs, sugar, oil, orange juice, and extract. Combine dry ingredients and gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper lined muffin cakes two thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving to wire rack.
For frosting, combine brown sugar, milk and butter in saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (109g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 227 (69%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 72.6mg||22 %|
|Sodium 9429.8mg||325 %|
|Potassium 70.6mg||2 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.8g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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