All Recipes

Yellow Squash Cupcakes with Chocolate Frosting Recipe

Yellow Squash Cupcakes with Chocolate Frosting Recipe
  • Meal


  • Cusine


For the Cupcakes

Baking spray

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cardamom

4 tablespoons unsalted butter, at room temperature

1/4 cup vegetable oil

3/4 cup packed light brown sugar

1 tablespoon grated orange zest from 1 orange

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/4 cup sour cream

1 cup coarsely grated yellow squash, from about one 8-ounce squash


For the Frosting

4 tablespoons unsalted butter

8 ounces cream cheese, at room temperature

2 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

4 ounces bittersweet chocolate, melted and slightly cooled


For the Cupcakes: Adjust oven rack to middle position and preheat oven to 325 degrees F. Line 12-cup muffin tin with cupcake liners. Spray tin with baking spray. In small bowl, combine flour, baking soda, baking powder, salt, and cardamom. Set aside. In large bowl beat butter, oil, sugar, and orange zest on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream and beat until incorporated. Stir in flour mixture, then squash. Divide batter equally in prepared tin. Bake until tester inserted in center of cupcakes comes out clean, about 20 minutes. Transfer tin to cooling rack and cool cupcakes in tin 10 minutes, then transfer cupcakes directly to rack to cool completely, about 45 minutes. For the Frosting: Beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in confectioners’ sugar just until incorporated, about 30 seconds. Return speed to medium and continue beating until light, about 1 minute. Beat in vanilla, salt, and chocolate, scraping down sides and bottom of bowl with rubber spatula as needed. Frost cupcakes and serve.