Summer Squash Cupcakes

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!

Prep Time



Total Time






small (7 to 8 inch) yellow summer squash, finely grated
box Betty Crocker® SuperMoist® yellow cake mix
1 1/4
cups water
cup vegetable oil
cup semisweet chocolate chips (6 oz)
container Betty Crocker® Rich & Creamy vanilla frosting
cup salted dry-roasted almonds, crushed
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.