Zucchini Cupcakes With Cream Cheese Frosting

• 3 whole Eggs
• 1-1/3 cup Sugar
• 1/2 cups Vegetable Oil
• 1/2 cups Orange Juice
• 1 teaspoon Almond Extract
• 2-1/2 cups Flour
• 2 teaspoons Cinnamon
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoons Cloves
• 1-1/2 cup Shredded Zucchini
• _____
• FOR FROSTING:
• 8 ounces, weight Cream Cheese
• 3 Tablespoons Butter
• 1-1/2 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 1 cup Powdered Sugar
• 1 Tablespoon Orange Juice

1. Beat together eggs, sugar, oil, orange juice and almond extract.
2. Combine dry ingredients and gradually add to egg mixture. Add zucchini. Do not over mix batter.
3. Fill cupcake tins lined with cupcake paper (or greased) 2/3 full with batter.
4. Bake at 350 for 20-25 min.
5. Frosting:
6. Beat together cream cheese, butter, cinnamon, vanilla extract, powdered sugar and orange juice until smooth.
7. Cool cupcakes then frost.

eggs, sugar, vegetable oil, orange juice, almond extract, flour, cinnamon, baking powder, salt, cloves, zucchini, weight cream cheese, butter, cinnamon, vanilla, powdered sugar, orange juice

Taken from tastykitchen.com/recipes/desserts/zucchini-cupcakes-with-cream-cheese-frosting/ (may not work)