Summer Squash Cupcakes

  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 24
Summer Squash Cupcakes


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


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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.



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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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