Summer Squash Cupcakes
Sarah Caron
Updated Aug 29, 2011
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.
Summer Squash Cupcakes
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 24
- Ingredients 7
Ingredients
- 1 small (7 to 8 inch) yellow summer squash, finely grated
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1 cup semisweet chocolate chips (6 oz)
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1 cup salted dry-roasted almonds, crushed
Instructions
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Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In 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.
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Step3Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
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Step4Bake 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.
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Step5Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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