Zucchini Cupcakes with Caramel Frosting

I dreamed about these the other night. I guess that's what pregnancy does to you (that, and essentially shut down your recipe blog for extended periods of time). My aunt made these for a party last week and they were heavenly.

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

Bake at 350 for 20 minutes. Makes exactly 2 dozen cupcakes. You can substitute apple sauce for the oil.

Caramel Frosting:
1 c. brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla
2 c. powdered sugar

Combine brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat. Cook for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in powdered sugar.