Zucchini Cupcakes with Caramel Icing

I prefer to eat these cupcakes cold so I store them in the refrigerator. I love them with coffee or a glass of milk. 

Zucchini Cupcakes with Caramel Icing

2 1/4 cups unbleached all purpose flour

1/4 cup whole wheat flour

3/4 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon chia seeds (optional)

3 eggs

1 1/3 cup sugar

1/2 cup coconut oil-melted

1/2 cup buttermilk

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1 1/2 cups shredded zucchini
chopped pecans or walnuts- optional

Grate zucchini and let drain over a strainer while preparing batter.

Preheat oven to 350. Grease muffin pan or use paper cups.

In a medium bowl, whisk together dry ingredients. Set aside.

In a stand mixer, beat eggs, sugar, oil, buttermilk and extracts until well blended. Add dry ingredients and mix. Squeeze out any excess liquid from zucchini and mix into batter.

Fill muffin cups 2/3 full. This makes more than 12 cupcakes- about 1 1/2 dozen. I like to make 12 cupcakes then a small cake in a 3 cup baking dish.

Bake at 350 for 20 minutes or until toothpick tests clean.

Cool in pan for a few minutes then move to rack to cool.

Caramel Icing

3/4 cup packed brown sugar

6 tablespoons unsalted butter

 pinch of kosher salt

3 tablespoons buttermilk

1 teaspoon vanilla extract

1 1/4 cup powdered sugar

In a medium saucepan, combine brown sugar, butter, salt and buttermilk. Bring to boil. When it reaches a boil, cook and stir for 2 minutes more. Remove from heat and add vanilla. Cool. Beat in powdered sugar and frost cupcakes. Sprinkle with nuts.