Yellow Squash Cupcakes with Chocolate Frosting Recipe

Ingredients

• For the Cupcakes:
• Baking spray
• 1 cup plus 2 tablespoons (about 5 3/4 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/4 cup vegetable oil
• 3/4 cup (about 5 1/4 ounces) packed light brown sugar
• 1 tablespoon grated orange zest from 1 orange
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup sour cream
• 1 cup coarsely grated yellow squash, from about one 8-ounce squash (see note)
• For the Frosting:
• 4 tablespoons (1/2 stick) unsalted butter
• 8 ounces cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4 ounces bittersweet chocolate, melted and slightly cooled (See Notes)

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