Zucchini Cupcakes

(Courtesy of Taste of Home)

Ingredients:
3 large eggs
1 1/3 c. sugar
1/2 c. canola oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini
FROSTING:
1 c. packed brown sugar
1/2 c. butter, cubed
1/4 c. 2% milk
1 tsp. vanilla extract
1 1/2-2 c. confectioners' sugar

Directions:
Preheat oven to 350 degrees.  Beat the first 5 ingredients.  Combine dry ingredients; gradually add to egg mixture and blend well.  Stir in zucchini.

Fill paper-lined muffin cups 2/3 full.  Bake until a toothpick inserted in the center comes out clean, 20-25 minutes.  Cool for 10 minutes before removing to a wire rack.

For frosting, combine brown sugar, butter and milk in a large saucepan.  Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes.  Remove from heat; stir in vanilla.  Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency.  Frost cupcakes.