Yellow Squash Cupcakes with Chocolate Frosting

Yellow Squash Cupcakes with Chocolate Frosting
22 Ingredients
  • For the cupcakes
  • Baking spray
  • 1 cup plus 2 tablespoons (about 5 3/4 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/4 cup vegetable oil
  • 3/4 cup (about 5 1/4 ounces) packed light brown sugar
  • 1 tablespoon grated orange zest from 1 orange
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup sour cream
  • 1 cup coarsely grated yellow squash, from about one 8-ounce squash (see note above)
  • For the frosting
  • 4 tablespoons (1/2 stick) unsalted butter
  • 8 ounces cream cheese, at room temperature
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces bittersweet chocolate, melted and slightly cooled (see notes)
Nutrition
461
23% daily value
12 servings
                                       
                                            vegetarian
     

Fat

36% 24

Saturated

57% 11

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

20% 59

Carbs (net)

- 58

Fiber

6% 1

Sugars

- 38

Sugars, added

- 37

Protein

11% 5

Cholesterol

25% 75

Sodium

12% 292

Calcium

6% 60

Magnesium

6% 25

Potassium

5% 168

Iron

10% 2

Zinc

4% 1

Phosphorus

14% 97

Vitamin A

18% 158

Vitamin C

3% 2

Thiamin (B1)

15% 0

Riboflavin (B2)

12% 0

Niacin (B3)

8% 2

Vitamin B6

3% 0

Folate equivalent (total)

20% 80

Folate (food)

- 17

Folic acid

- 37

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

2% 2
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