Sweet Summer Squash Cupcakes
Ingredients:
Dry Ingredients
Wet Ingredients
For the Frosting
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Wet Ingredients
- 2 eggs
- 1/3 cup olive oil
- 1 3/4 cups grated summer squash
For the Frosting
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
Directions:
Preheat oven to 350°F.
In a medium bowl, combine all the dry ingredients and set aside.
In a large bowl, whisk the eggs and olive oil together. Add the grated summer squash and mix well.
Add the dry ingredients and stir with a wooden spoon until the batter is evenly mixed.
Using a spoon, divide the batter evenly among a lined muffin pan. Bake for about 40 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Meanwhile, make the cream cheese frosting. In a small bowl, combine the butter and cream cheese using a pastry blender, electric mixer, or a fork.
Add the powdered sugar and mix it all together until the consistency is smooth and even.
Remove the pan from the oven and allow it to cool slightly. Take the cupcakes out of the pan and arrange on a wire rack to let them cool down.
Spread the frosting over the cooled cupcakes using a small spatula.
Makes 12 Cupcakes
Source: http://www.yummly.com/recipe/external/Sweet-Summer-Squash-Cupcakes-496612
Preheat oven to 350°F.
In a medium bowl, combine all the dry ingredients and set aside.
In a large bowl, whisk the eggs and olive oil together. Add the grated summer squash and mix well.
Add the dry ingredients and stir with a wooden spoon until the batter is evenly mixed.
Using a spoon, divide the batter evenly among a lined muffin pan. Bake for about 40 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Meanwhile, make the cream cheese frosting. In a small bowl, combine the butter and cream cheese using a pastry blender, electric mixer, or a fork.
Add the powdered sugar and mix it all together until the consistency is smooth and even.
Remove the pan from the oven and allow it to cool slightly. Take the cupcakes out of the pan and arrange on a wire rack to let them cool down.
Spread the frosting over the cooled cupcakes using a small spatula.
Makes 12 Cupcakes
Source: http://www.yummly.com/recipe/external/Sweet-Summer-Squash-Cupcakes-496612