Sweet Summer Squash Cupcakes

I have a confession . I eat cupcakes for breakfast .

But not just any cupcake . A full-bodied , moist , dulcet summer mash cupcake with ointment cheeseflower frosting on top . I eat on the whole thing ( okay , maybe two ) till the very end when I ’m licking so-and-so off the lining and frosting off my fingers . Somehow , I convert myself that it ’s all honorable , since I ’m getting my daily intake of veggies . Does the frosting cancel out any “ good ” in the squash ?

While summer squash is very insidious in feeling , it add unbelievable wet to the slugger . Zucchini is also a type of summer squash , so you’re able to habituate them interchangeably in this recipe . There ’s enough sweetness that you may even miss the frosting for a “ healthy ” treat .

Combine all the dry ingredients

Technically these are muffins , which measure up them as a breakfast pastry in my man , but the frosting adds a decadent cupcakey twist . So savour them , guilt - gratis !

This recipe construct slap-up use of those overgrown summertime squelch the size of your branch ( or in my case , headland ) . You do not postulate to flake the hide before grate ; simply cut the squash vine into manageable hand - held ball , and grate with a medium or coarse grater .

You might have to bake a few hatful to by rights use up all that crush . Your neighbors will hump you .

Whisk eggs and olive oil together

Sweet Summer Squash Cupcakes

Makes 12 cupcake

Ingredients

Dry Ingredients1 1/2 cups all - purpose flour1 cup packed brownish sugar2 teaspoons bake powder1/2 teaspoonful primer coat cinnamon1/2 teaspoon salt1/2 cupful chop walnuts

Mix in grated summer squash

Wet Ingredients2 eggs1/3 cup olive oil1 3/4 cups grated summer squash

For the Frosting4 tablespoons butter , softened4 snow leopard cream cheese , softened2 cups small-grained simoleons

Making Your Summer Squash Cupcakes

Preheat oven to 350 ° F .

In a medium bowlful , combine all the dry ingredients and set aside .

In a large bowl , whisk the orchis and olive oil together . sum up the grated summertime squelch and mix well .

Add dry ingredients to batter and mix well

tally the dry ingredients and put forward with a wooden spoonful until the hitter is equally interracial .

Using a spoon , divide the batter equally among a lined muffin pan . Bake for about 40 minutes , or until a toothpick inserted into the centre of a cupcake comes out clear .

Meanwhile , make the emollient cheese frosting . In a small bowl , combine the butter and cream cheese using a pastry liquidiser , electrical mixer , or good ol’ fashioned ramification .

Divide batter evenly among a lined muffin pan

Add the powdered sugar and mix it all together until the consistency is liquid and even .

Remove the pan from the oven and reserve it to cool more or less . Take the cupcakes out of the genus Pan and arrange on a conducting wire rack to let them cool down .

propagate the frosting over the cooled cupcake using a modest spatula .

Combine softened butter, cream cheese, and powdered sugar

I ’ll hold that I didnotlet the cupcakes cool whole , because I do it to smear frosting over them when they ’re still lovesome to get that gooey , mussy , melt - in - your - sassing flavor ( emphasis ongooeyandmessy — have lots of nappy ready to hand ) .

These cupcakes are best eat on by the next day … if they finish up lasting that long in your kitchen !