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Summer Squash Cupcakes

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  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
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We added grated summer squash to Betty Crocker™ Super Moist™ yellow cake batter for light and airy cupcakes, topped with crushed almonds and vanilla frosting.
By Sarah Caron
Updated Aug 29, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For speedy grating of the squash, use a food processor.
  • tip 2
    Other toppings work great too! Try a drizzle of warm peanut butter and a sprinkle of crushed peanuts instead.


Nutrition Facts are not available for this recipe
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