Zucchini Cupcakes

Ingredients

• 3 Eggs
• 1 1/3 cup sugar
• 1/2 cup canola oil
• 1/2 cup Orange juice
• 1 teaspoon almond extract
• 2 1/2 cups All purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1/2 teaspoon ground cloves
• 1 1/2 cups Zucchini shredded
• 1 cup Brown sugar packed
• 1/2 cup butter
• 1/4 cup 2% Milk
• 1 teaspoon Vanilla extract
• 1 1/2 cup Confectioners Sugar up to 2 cups
• Maple syrup

Instructions

1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Fold in zucchini.
2. Fill paper-lined muffin cups two thirds full. bake at 350 degrees for 20-25 mins (I went 20) or until a toothpick inserted near center comes out clean. cool for 10 minutes before removing to wire rack.
3. For frosting, combine brown sugar, butter and milk 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.
4. Gradually beat in confectioners sugaruntil frosting reaches spreading consistency. Frost cupcakes.