Squash cupcakes with vegan cream cheese frosting taste a little like carrot cake, which is to say sweet and delicious. Use my carrot cake recipe, but sub shredded summer squash for the carrots, and leave out the nutmeg. (At least, that's what I do.)
If you're one of those sneaky mommies who furtively slips fruits and veggies into unexpected recipes: you are welcome.
Wow! That icing is rocking my world...squash too.
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