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Summer Squash Cupcakes

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
  • Pinterest
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We added grated summer squash to Betty Crocker SuperMoist yellow cake batter for light and airy cupcakes, topped with crushed almonds and vanilla frosting. MORE + LESS -

Sarah Caron
August 29, 2011

Ingredients

1
small (7 to 8 inch) yellow summer squash, finely grated
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4
cups water
1/3
cup vegetable oil
1
cup semisweet chocolate chips (6 oz)
1
container Betty Crocker™ Rich & Creamy vanilla frosting
1
cup salted dry-roasted almonds, crushed

Steps

Hide Images
  • 1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
  • 3
    Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
  • 4
    Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
  • 5
    Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.

Expert Tips

For speedy grating of the squash, use a food processor.

Other toppings work great too! Try a drizzle of warm peanut butter and a sprinkle of crushed peanuts instead.

Nutrition Information

No nutrition information available for this recipe

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