Yellow Squash Cupcakes With Chocolate Frosting Recipe Recipe

Name: Yellow Squash Cupcakes With Chocolate Frosting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray; 1 cup plus 2 tablespoons (about 5 3/4 ounces) all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cardamom; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 1/4 cup vegetable oil; 3/4 cup (about 5 1/4 ounces) packed light brown sugar; 1 tablespoon grated orange zest from 1 orange; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1/4 cup sour cream; 1 cup coarsely grated yellow squash, from about one 8-ounce squash (see note); 4 tablespoons (1/2 stick) unsalted butter; 8 ounces cream cheese, at room temperature; 2 cups confectioners' sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 4 ounces bittersweet chocolate, melted and slightly cooled (See Notes)

Servings: persons

Baking spray
1 cup plus 2 tablespoons (about 5 3/4 ounces) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup vegetable oil
3/4 cup (about 5 1/4 ounces) packed light brown sugar
1 tablespoon grated orange zest from 1 orange
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/4 cup sour cream
1 cup coarsely grated yellow squash, from about one 8-ounce squash (see note)
4 tablespoons (1/2 stick) unsalted butter
8 ounces cream cheese, at room temperature
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 ounces bittersweet chocolate, melted and slightly cooled (See Notes)

1
Adjust oven rack to middle position and preheat oven to 325u00b0F. Line 12-cup muffin tin with cupcake liners. Spray tin with baking spray.
2
In small bowl, combine flour, baking soda, baking powder, salt, and cardamom. Set aside. In large bowl beat butter, oil, sugar, and orange zest on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream and beat until incorporated. Stir in flour mixture, then squash. Divide batter equally in prepared tin.
3
Bake until tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tin to cooling rack and cool cupcakes in tin 10 minutes, then transfer cupcakes directly to rack to cool completely, about 45 minutes.
4
Beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in confectioners' sugar just until incorporated, about 30 seconds. Return speed to medium and continue beating until light, about 1 minute. Beat in vanilla, salt, and chocolate, scraping down sides and bottom of bowl with rubber spatula as needed. Frost cupcakes and serve.

1448

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Baking spray, 1 cup plus 2 tablespoons (about 5 3/4 ounces) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and more.

Yes, Yellow Squash Cupcakes With Chocolate Frosting Recipe 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.

Yellow Squash Cupcakes With Chocolate Frosting Recipe

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