Summer Squash Citrus Yogurt Cupcakes Recipe

Name: Summer Squash Citrus Yogurt Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 cup finely grated yellow squash; 1/2 cup unsalted butter, softened (4 oz.); 1 cup sugar; 2 tsp. vanilla extract; 2 large eggs; 3/4 cup Greek yogurt; 2 tsp. grated orange zest; 2 tsp. grated lemon zest; 1 ⅓ cups confectioners sugar; 1 Tbs. fresh lemon juice; 1 Tbs. fresh orange juice; 1/2 tsp. grated orange zest; 2 drops yellow food coloring (optional)

Servings: persons

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup finely grated yellow squash
1/2 cup unsalted butter, softened (4 oz.)
1 cup sugar
2 tsp. vanilla extract
2 large eggs
3/4 cup Greek yogurt
2 tsp. grated orange zest
2 tsp. grated lemon zest
1 ⅓ cups confectioners sugar
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
1/2 tsp. grated orange zest
2 drops yellow food coloring (optional)

1
To make Cupcakes: Preheat oven to 350F.
2
Line 12-cup muffin pan with paper liners.
3
Whisk together flour, baking soda, baking powder, and salt in large bowl, and set aside.
4
Wrap squash tightly in kitchen towel, and wring out excess moisture.
5
Set aside.
6
(You should now have 3/4 cup squash.)
7
Cream butter with electric mixer until smooth and light.
8
Add sugar and vanilla, and beat on medium-high speed 1 minute.
9
Beat in eggs one at a time.
10
With mixer on medium-low speed, alternate adding flour mixture and yogurt in three additions.
11
Stir in squash and lemon and orange zests.
12
Divide batter among prepared muffin cups, and bake 27 to 30 minutes, or until toothpick inserted in center of cupcakes comes out clean.
13
Cool.
14
To make Glaze: whisk together all ingredients in small bowl.
15
Spread Glaze on tops of Cupcakes, letting it drip over sides.

1017

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Summer Squash Citrus Yogurt Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Squash Citrus Yogurt Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions