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| {omg i feel like i could just dip my finger right into that cream cheese icing! } |
Though this is a recipe for Summer Squash Cupcakes, squash makes me think of pumpkins, which make me think of fall, which makes me think of Thanksgiving. And this recipe sounds like it'd be perfect for your Thanksgiving festivities or for a sweet treat that won't make you feel completely guilty.
This recipe, from
Garden Betty is simple, and most of the ingredients are probably already in your kitchen. And if you're a gardner, you may be able to stroll out to your garden and grab the perfect squash for this recipe.
Sweet Summer Squash Cupcakes
Makes 12 cupcakes
Ingredients:
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
Cream cheese frosting
4 tablespoons butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
Method:
1. Preheat oven to 350°F.
2. In a medium bowl, combine all the dry ingredients and set aside.
3. In a large bowl, whisk the eggs and olive oil together. Add the grated summer squash and mix well.
4. Add the dry ingredients and stir with a wooden spoon until the batter is evenly mixed.
5. 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.
6. Meanwhile, make the cream cheese frosting. In a small bowl, combine the butter and cream cheese using a pastry blender, electric mixer, or good ol’ fashioned fork.
7. 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.
8. Add the powdered sugar and mix it all together until the consistency is smooth and even.
9. Spread the frosting over the cooled cupcakes using a small spatula.
For illustrations that accompany this recipe, visit
Garden Betty's Blog.
