Zucchini Cupcakes with Caramel Frosting

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.