Zucchini Cupcakes

I found this recipe in a Taste of Home magazine. It is a tasty way to use all that zucchini you may be wondering what to do with. The creamy caramel frosting together with the hint of almond flavoring in these cupcakes make them unique and delicious.

3 eggs
1 1/3 C sugar
1/2 C vegetable oil
1/2 C orange juice
1 t almond extract
2 1/2 C flour
2 t ground cinnamon
2 t baking powder
1 t baking soda
1 t salt
1/2 t ground cloves
1 1/2 C shredded zucchini

Caramel Frosting:
1 C packed brown sugar
1/2 C butter or margarine
1/4 C milk
1 t vanilla extract
1/2 t salt
1 1/2 to 2 C powdered sugar

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes before removing to a wire rack. For frosting, combine brown sugar, salt, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confecitoners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1 1/2 to 2 dozen.