Yellow Squash Cupcakes with Chocolate Frosting
- 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
- 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
- This recipe is vegetarian
- Produce
- 1 orange, orange zest from (1 tablespoon)
- Yellow squash (1 cup)
- Cooking & Baking
- All-purpose flour (1 1/8 cup)
- Baking powder (1/4 teaspoon)
- Baking soda (1/2 teaspoon)
- Baking spray (1)
- Bittersweet chocolate (4 ounces)
- Brown sugar, packed light (3/4 cup)
- Cardamom, ground (1/2 teaspoon)
- Confectioners’ sugar (2 cups)
- Salt (3/4 teaspoon)
- Vanilla, pure (3 teaspoons)
- Vegetable oil (1/4 cup)
- Dairy
- Butter, unsalted (8 tablespoons)
- Cream cheese (8 ounces)
- Sour cream (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 14, 2012 (6 months ago).
59 people saved this recipe.
