Summer Squash Cupcakes Recipes

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BUTTERNUT SQUASH CUPCAKES



Butternut Squash Cupcakes image

Here's a great way to use some leftover squash-sneak it into these moist and delicious cupcakes, and your family will never know the difference!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 18

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 cup mashed cooked butternut squash
2 teaspoons vanilla
1/2 cup milk
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
6 cups powdered sugar
2/3 cup butter or margarine, softened
3 teaspoons vanilla
1 tablespoon rum or 1 teaspoon rum extract plus 2 teaspoons milk
4 to 5 tablespoons milk
Chopped dried cranberries, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 42 g, TransFat 1/2 g

SUMMER SQUASH CUPCAKES



Summer Squash Cupcakes image

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.

Provided by Sarah Caron

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 7

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 container Betty Crocker™ Rich & Creamy vanilla frosting
1 cup salted dry-roasted almonds, crushed

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 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.
  • Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
  • 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.
  • Frost cooled cupcakes with frosting. Sprinkle crushed almonds over tops.

Nutrition Facts : ServingSize 1 Serving

SUMMER SQUASH PUFFS



Summer Squash Puffs image

A light fritter-like vegetable treat. Use any summer squash, yellow or green--or a mix of both.

Provided by JEANJELLYBEAN

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 24

Number Of Ingredients 8

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
⅔ cup all-purpose flour
⅔ cup dry corn muffin mix
2 teaspoons baking powder
¾ teaspoon salt

Steps:

  • Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
  • Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
  • In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
  • Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 7.4 g, Cholesterol 15.6 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 169.4 mg, Sugar 1 g

CITRUSY SQUASH SMASH CAKE RECIPE BY TASTY



Citrusy Squash Smash Cake Recipe by Tasty image

The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!

Provided by Jenny Best

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 10

⅓ cup squash, shredded
⅓ cup applesauce
1 banana, small
⅓ cup coconut sugar, optional
2 teaspoons orange zest
2 teaspoons vanilla extract
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon ground cardamom
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350°F.
  • Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  • Mix the squash, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
  • In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
  • Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain.
  • Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
  • Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes.
  • Cool and serve!

Nutrition Facts : Calories 84 calories, Carbohydrate 19 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 8 grams

YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 7

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 large egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

SUMMER SQUASH POUND CAKE



Summer Squash Pound Cake image

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon lemon juice
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 cups shredded yellow summer squash
3/4 cup confectioners' sugar
2 to 3 teaspoons water
1-1/2 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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