Zucchini Cupcakes with Caramel Frosting

I think I should be utilizing more Taste of Home recipes. I've always been semi-snobby about them, thinking they're too "homey", old fashioned, artery-clogging, or something. But these cupcakes (while admittedly not heart healthy) proved me wrong. I guess down home cooks know what they're talking about! And now Taste of Home has a new magazine devoted to healthier recipes. Perhaps I'll convert.

These zucchini cupcakes are moist and full of flavor- from the orange juice, almond extract, and earthy cloves and cinnamon. The frosting though, oh my gosh! It's amazing. I should call it caramel crave...you'll be wanting more and more of it! Making the caramel is fairly involved, but it's so worth it! Make sure to let your caramel cool to at least room temp before making the frosting, otherwise no matter how much sugar you add it won't set up (I cheated an stuck mine in the fridge to cool faster).

INGREDIENTS
3 eggs
1 1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice (about 1 orange)
1 tsp. almond extract
2 1/2 cups all-purpose flour (whole wheat pastry could be used)
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups zucchini, shredded

Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter, room temperature
1/4 cup milk
1 tsp. vanilla extract
1 1/2 - 2 cups confectioners' sugar

DIRECTIONS
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. Stir in zucchini.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool on a wire rack.

3. For frosting, combine brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Makes 18-24 cupcakes.

(Recipe from Taste of Home)