Step 1

Preheat oven to 350 F. Line muffin tin with paper liners. Set aside.

Step 2

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and ground cloves. Set aside.

Step 3

In a separate large bowl, vigorously whisk together the eggs and sugar until light and frothy. Add vegetable oil, orange juice and almond extract. Whisk until combined.

Step 4

Add dry ingredients to wet ingredients and mix just until combined (it’s ok if there are still a couple flour pockets). Add shredded zucchini and stir until evenly dispersed.

Step 5

Scoop batter to prepared muffin tin, filling each cup about three-quarters full. Bake at 350 F for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 6

For the frosting, beat cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add confectioners’ sugar and salt, then mix on medium speed until combined. Add vanilla and mix until combined. Scraping down the bottom and sides of the bowl as necessary.

Step 7

Transfer frosting to a piping bag with desired tip. Frost cooled cupcakes and garnish with either a sprinkle of cinnamon or a few chopped nuts.