Citrusy Squash Smash Cake
The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 12 cupcakes
- ⅓ cup squash (65 g), shredded
- ⅓ cup applesauce (75 g)
- 1 banana, small
- ⅓ cup coconut sugar (65 g), optional
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour (185 g)
- 1 ½ teaspoons baking powder
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon salt
Nutrition Info
- Calories 85
- Fat 0g
- Carbs 19g
- Fiber 0g
- Sugar 8g
- Protein 1g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F.
- Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
- Mix the squash, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you’re using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
- In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
- Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain.
- Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 25 minutes.
- Cool and serve!
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