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Summer Squash Cupcakes

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. Have a bumper crop of summer squash? Grate it up and add it to cupcakes for a delicious, moist treat!

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  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 24

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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