Zucchini Cupcakes w/ caramel icing 3 eggs 1-1/3 cups sugar 1/2 cup canola 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 CARAMEL FROSTING: 1 cup packed brown sugar 1/2 cup butter, cubed 1/4 cup 2% milk 1 teaspoon vanilla extract 1-1/2 to 2 cups confectioners' sugar