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Summer Squash Cupcakes

 3 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 24

We added grated summer squash to Betty Crocker SuperMoist yellow cake batter for light and airy cupcakes, topped with crushed almonds and vanilla frosting.

Sarah Caron Recipe by 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

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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

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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