Summer Squash Citrus Yogurt Cupcakes
Summer squash is a versatile vegetable that can be used in both sweet and savory dishes. Its mild flavor pairs well with citrus and yogurt in these delightful cupcakes.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1.5 cup Summer squash
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Plain yogurt
- 2 teaspoon Lemon zest
- 2 tablespoon Lemon juice
- 1 teaspoon Orange zest
- 1 tablespoon Orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
- Grate the summer squash and squeeze out any excess liquid.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the grated summer squash, yogurt, lemon zest, lemon juice, orange zest, and orange juice to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
- Optional: frost with your favorite frosting and garnish with additional citrus zest.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.