Preheat oven to 350° F. Line muffin tin with paper liners. Set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and ground cloves. Set aside.
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.
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.
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.
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.
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.
Notes
Zucchini: Use fresh zucchini for the best flavor. After grating, pat it slightly dry (you still want it to have some moisture).Cream cheese: Block-style is better for frosting. It is thicker and less likely to melt. Make sure it is soft, but still cool to the touch.Store in an airtight container in the refrigerator for up to 3 days. Cupcakes will keep at room temperature for a few hours while serving.Freeze for up to 3 months. Place in an airtight container or individually wrap in plastic wrap. Defrost in the refrigerator before bringing to room temperature.Adapted from Taste of Home.