Zucchini Cupcakes with Caramel Frosting

Well I haven't posted a recipe for a while because I've just been too busy but I really had to post this recipe because it is just too darn good not to.  I went to a Norwex party at my friend DeAnne's house and she made these.  I only took one bite from my daughter's but man, I wish I would've grabbed my own.  Her website is HERE.  They are actually called "muffins" but they are just too sweet for me to not call them cupcakes:-).  I doubled the recipe because I was making them for Kyrie's class for her VIP week and of course I wanted some extra for us.  She loves her "Frozen" movie so we had to add a little extra to them.  I doubled the batch and I believe it made about 40 cupcakes (depending on how full you fill them).  

Ingredients:
3 eggs
1 cup sugar
1/2 cup organic coconut oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cup whole wheat pastry flour (found at Winco's bulk section)
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves (I didn't have cloves so I used pumpkin pie spice instead-worked great)
1 1/2 cup shredded zucchini

Frosting:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup milk
1 tsp pure vanilla extract
1 1/2-2 cups powdered sugar

Directions:
In a large bowl (or stand mixer), beat the eggs, sugar, oil, orange juice and almond extract.  In a separate bowl, combine the dry ingredients and gradually add to the egg mixture.  Mix well.  Stir in zucchini.  Fill muffin cups 2/3 full.  Bake at 350 degrees for about 20 minutes, or until toothpick inserted in the middle comes out clean.
For frosting: Let cupcakes cool.  Combine brown sugar, butter, and milk in a sauce pain.  Bring to boil over medium heat.  Cook and stir for 2 minutes or until thickened.  Remove from heat and stir in vanilla.  Cool to lukewarm.  Gradually beat in powdered sugar until you reach your desired consistency.