Lemon Squash Cupcakes with Cream Cheese Icing
courtesy Monica Olsen
- 3 c. flour
- 3 tsp baking powder
- 1 tsp salt
- 1 c. softened butter
- 1 3/4 c. brown sugar
- 3 lemons - grate all for zest and squeeze to get about 1/3 cup of juice
- 1 1/2 c. grated squash
1. Cream butter, sugar, and zest
2. Beat in eggs. Slowly beat in dry ingredients, alternating with juice.
3. Stir in squash. Pour into greased pans of choice.
4. Bake at 350 F until done (cupcakes took 15-20 minutes).
5. Frost with Cream Cheese Frosting or sprinkle with powdered sugar.
Cream Cheese Frosting
Beat until smooth:
4 oz. cream cheese
3 tbs butter
1 tsp vanilla
2 cups of powdered sugar