Summer squash Citrus Yogurt cupcakes! Fragrant with orange and lemon, these bright-and-cheery cupcakes are a great use for extra summer squash. Garnish with edible flowers such as pansies or lavender for a garden-fresh touch.
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup finely grated yellow squash
½ cup unsalted butter, softened (4 oz.)
1 cup sugar
2 tsp. vanilla extract
2 large eggs
¾ cup Greek yogurt
2 tsp. grated orange zest
2 tsp. grated lemon zest
1 ⅓ cups confectioners sugar
1 Tbs. fresh lemon juice
1 Tbs. fresh orange juice
½ tsp. grated orange zest
2 drops yellow food coloring (optional)
1 | To make Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
2 | Whisk together flour, baking soda, baking powder, and salt in large bowl, and set aside.
3 | Wrap squash tightly in kitchen towel, and wring out excess moisture. Set aside. (You should now have 3/4 cup squash.) Cream butter with electric mixer until smooth and light. Add sugar and vanilla, and beat on medium-high speed 1 minute. Beat in eggs one at a time. With mixer on medium-low speed, alternate adding flour mixture and yogurt in three additions. Stir in squash and lemon and orange zests.
4 | Divide batter among prepared muffin cups, and bake 27 to 30 minutes, or until toothpick inserted in center of cupcakes comes out clean. Cool.
5 | To make Glaze: whisk together all ingredients in small bowl.
6 | Spread Glaze on tops of Cupcakes, letting it drip over sides.