Zuchinni Cupcakes with Caramel Frosting

Adapted from a TASTE OF HOME recipe

3 eggs

1-1/3 cups sugar
1/2 cup grapeseed oil o
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups your favorite gluten free flour mix
1/2 teaspoon Xanthum Gum
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon Nutmeg
1-1/2 cups shredded zucchini

CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter
1/4 cup grass-fed, raw milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

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 inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.  
3. For frosting, combine the 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 to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.