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Summer Squash Citrus Yogurt Cupcakes Recipe - Vegetarian Times

Summer Squash Citrus Yogurt Cupcakes

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Fragrant with orange and lemon, these bright-and-cheery cupcakes are a great use for extra summer squash. Garnish with edible flowers such as pansies or lavender for a garden-fresh touch.

  • 12Servings

Ingredients

Cupcakes

  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup finely grated yellow squash
  • 1/2 cup unsalted butter, softened (4 oz.)
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 3/4 cup Greek yogurt
  • 2 tsp. grated orange zest
  • 2 tsp. grated lemon zest

Glaze

  • 1 1/3 cups confectioners sugar
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. fresh orange juice
  • 1/2 tsp. grated orange zest
  • 2 drops yellow food coloring (optional)

Preparation

1 | To make Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
2 | Whisk together flour, baking soda, baking powder, and salt in large bowl, and set aside.
3 | Wrap squash tightly in kitchen towel, and wring out excess moisture. Set aside. (You should now have 3/4 cup squash.) Cream butter with electric mixer until smooth and light. Add sugar and vanilla, and beat on medium-high speed 1 minute. Beat in eggs one at a time. With mixer on medium-low speed, alternate adding flour mixture and yogurt in three additions. Stir in squash and lemon and orange zests.
4 | Divide batter among prepared muffin cups, and bake 27 to 30 minutes, or until toothpick inserted in center of cupcakes comes out clean. Cool.
5 | To make Glaze: whisk together all ingredients in small bowl.
6 | Spread Glaze on tops of Cupcakes, letting it drip over sides.

Nutrition Information

  • Calories: 297
  • Carbohydrate Content: 47 g
  • Cholesterol Content: 54 mg
  • Fat Content: 10 g
  • Fiber Content: 0.5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 190 mg
  • Sugar Content: 31 g