Summer Squash Citrus Yogurt Cupcakes

• 2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup finely grated yellow squash
• 1/2 cup unsalted butter, softened (4 oz.)
• 1 cup sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 3/4 cup Greek yogurt
• 2 tsp. grated orange zest
• 2 tsp. grated lemon zest
• 1 13 cups confectioners sugar
• 1 Tbs. fresh lemon juice
• 1 Tbs. fresh orange juice
• 1/2 tsp. grated orange zest
• 2 drops yellow food coloring (optional)

1. To make Cupcakes: Preheat oven to 350F.
2. Line 12-cup muffin pan with paper liners.
3. Whisk together flour, baking soda, baking powder, and salt in large bowl, and set aside.
4. Wrap squash tightly in kitchen towel, and wring out excess moisture.
5. Set aside.
6. (You should now have 3/4 cup squash.)
7. Cream butter with electric mixer until smooth and light.
8. Add sugar and vanilla, and beat on medium-high speed 1 minute.
9. Beat in eggs one at a time.
10. With mixer on medium-low speed, alternate adding flour mixture and yogurt in three additions.
11. Stir in squash and lemon and orange zests.
12. Divide batter among prepared muffin cups, and bake 27 to 30 minutes, or until toothpick inserted in center of cupcakes comes out clean.
13. Cool.
14. To make Glaze: whisk together all ingredients in small bowl.
15. Spread Glaze on tops of Cupcakes, letting it drip over sides.

flour, baking soda, baking powder, salt, unsalted butter, sugar, vanilla extract, eggs, greek yogurt, orange zest, lemon zest, confectioners sugar, lemon juice, orange juice, orange zest, coloring

Taken from www.vegetariantimes.com/recipe/summer-squash-citrus-yogurt-cupcakes/ (may not work)