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.
- 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
- 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)
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.
- 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