Squash can be intimidating, but those who’ve tried these have always come back for more

3 eggs
1 1/3 cups sugar
½ cup vegetable oil
½ cup orange juice
1 tsp. almond extract
2 ½ cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cloves
1 ½ cups shredded zucchini

Mix eggs, sugar, oil, juice, and extract together.  Combine dry ingredients and add to sugar mixture.  Stir in zucchini.  Put in paper-lined cupcake tins and bake at 350 for 20-25 minutes.

Meanwhile, make frosting:
1 cup brown sugar
½ cup butter or margarine
¼ cup milk
1 tsp vanilla
1 ½- 2 cups (possibly more) powdered sugar

Combine brown sugar, butter, and milk in medium saucepan.  Bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from heat; stir in vanilla.  Cool to lukewarm, and gradually beat in powdered sugar until good spreading consistency. Frost cooled cupcakes.