Summer Squash Cupcakes

Health score
1%
Summer Squash Cupcakes
85 min.
24
253kcal

Suggestions


Indulge in a delightful twist on a classic dessert with these Summer Squash Cupcakes! Perfect for warm weather gatherings, these moist and flavorful cupcakes are not only a treat for the taste buds but also a clever way to sneak in some veggies. The finely grated yellow summer squash adds a subtle sweetness and a tender texture, making each bite a delightful surprise.

Using a convenient box of Betty Super Yellow Cake Mix, these cupcakes come together quickly and easily, allowing you to spend less time in the kitchen and more time enjoying the sunshine. The addition of semisweet chocolate chips elevates the flavor profile, creating a rich and decadent experience that will have your guests coming back for seconds.

Once baked to perfection, these cupcakes are topped with a luscious layer of Betty Rich & Creamy Vanilla Frosting, providing a creamy contrast to the moist cake. To finish, a sprinkle of crushed salted dry-roasted almonds adds a satisfying crunch and a touch of elegance. With only 253 calories per cupcake, you can indulge guilt-free!

Whether you're hosting a summer barbecue, a birthday party, or simply looking for a sweet treat to enjoy at home, these Summer Squash Cupcakes are sure to impress. Get ready to wow your friends and family with this unique dessert that combines the best of both worlds—deliciousness and nutrition!

Ingredients

  • small to 3 sized squashes yellow finely grated (7 to 8 inch)
  • box cake mix yellow
  • 1.3 cups water 
  • 0.3 cup vegetable oil 
  • oz semi chocolate chips 
  • 16 oz vanilla frosting 
  • cup powdered milk salted crushed

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups.
  3. In large bowl, stir together summer squash, cake mix, water and oil with whisk until almost smooth, about 2 to 3 minutes. Stir in chocolate chips.
  4. Divide batter evenly among muffin cups, making sure to include chocolate chips in each one.
  5. Bake 20 to 24 minutes or until toothpick or cake tester inserted in center comes out clean. Cool in pan 10 minutes.
  6. Remove from muffin cups; cool completely on cooling racks, about 30 minutes.
  7. Frost cooled cupcakes with frosting.
  8. Sprinkle crushed almonds over tops.

Nutrition Facts

Calories253kcal
Protein4.23%
Fat38.34%
Carbs57.43%

Properties

Glycemic Index
5
Glycemic Load
6.48
Inflammation Score
-2
Nutrition Score
4.9095651947934%

Nutrients percent of daily need

Calories:253.32kcal
12.67%
Fat:10.84g
16.67%
Saturated Fat:3.83g
23.91%
Carbohydrates:36.51g
12.17%
Net Carbohydrates:35.63g
12.96%
Sugar:26.01g
28.9%
Cholesterol:5.6mg
1.87%
Sodium:212.81mg
9.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:6.1mg
2.03%
Protein:2.69g
5.39%
Phosphorus:131.86mg
13.19%
Vitamin B2:0.18mg
10.66%
Calcium:100.16mg
10.02%
Vitamin K:9.42µg
8.98%
Manganese:0.15mg
7.29%
Copper:0.11mg
5.64%
Vitamin E:0.81mg
5.42%
Iron:0.97mg
5.38%
Magnesium:20.31mg
5.08%
Folate:19.56µg
4.89%
Vitamin B1:0.07mg
4.76%
Potassium:140.55mg
4.02%
Vitamin D:0.56µg
3.73%
Fiber:0.88g
3.52%
Vitamin B12:0.21µg
3.46%
Vitamin B3:0.66mg
3.29%
Selenium:2.14µg
3.06%
Zinc:0.45mg
3.02%
Vitamin B5:0.24mg
2.39%
Vitamin B6:0.05mg
2.29%
Vitamin C:1.29mg
1.57%
Vitamin A:63.19IU
1.26%