Zucchini Cupcakes

3 eggs
1 1⁄3 cups sugar
1⁄2 cup vegetable oil
1⁄2 cup orange juice
1 teaspoon almond extract
2 1⁄2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1⁄2 teaspoon ground cloves
1 1⁄2 cups shredded zucchini
Frosting
1 cup packed brown sugar
1⁄2 cup butter or 1⁄2 cup margarine
1⁄4 cup milk
1 teaspoon vanilla extract
1 1⁄2-2 cups confectioners' sugar In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix well.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350°F for 20-25 minutes or until cupcakes test done.
Cool for 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
Cook and stir for 2 minutes.
Remove from the heat; stir in vanilla.
Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
Frost cupcakes.