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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.
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