Twinkie Surprise Cupcakes

makes 36 cupcakes

1 box Yellow cake mix
1 cup pureed Summer Yellow Squash
1/2 cup water
2 tablespoons vegetable oil
3 Large Oakdell Eggs (or 4 tablespoons Honeyville Powdered Eggs + 1/2 cup water)
3/4 cup Meadow Gold Sour Cream
2 cup Lemon Grove Red Raspberry Jam
1 container of Vanilla Frosting (optional)

1. Preheat oven to 350 degrees. Line cupcake trays with cupcake liners.
2. In a large bowl, mix the cake mix, summer yellow squash puree, water, oil, eggs and sour cream. Beat until smooth, 1-2 minutes
3. Fill cupcake liners 1/3 of the way. Dot each with raspberry jam, then cover with batter until cups are 2/3 filled.
4. Bake until tops of the cupcakes are golden and spring back to the touch, about 20-25 minutes. Turn the cupcakes onto wire rack to cool. Once they are cooled, frost with vanilla frosting, if desired.

Thanks for considering it! It really is amazing!