Yellow Squash Cupcakes with Chocolate Frosting

For the Cupcakes: Adjust oven rack to middle position and preheat oven to 325°F. Line 12-cup muffin tin with cupcake liners. Spray tin with baking spray.

In small bowl, combine flour, baking soda, baking powder, salt, and cardamom. Set aside. In large bowl beat butter, oil, sugar, and orange zest on medium speed until smooth.

Add eggs, one at a time, beating well after each addition.

Add vanilla and sour cream and beat until incorporated. Stir in flour mixture, then squash. Divide batter equally in prepared tin.

Bake until tester inserted in center of cupcakes comes out clean, about 20 minutes.

Transfer tin to cooling rack and cool cupcakes in tin 10 minutes, then transfer cupcakes directly to rack to cool completely, about 45 minutes.

For the Frosting: Beat butter and cream cheese on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in confectioners’ sugar just until incorporated, about 30 seconds. Return speed to medium and continue beating until light, about 1 minute. Beat in vanilla, salt, and chocolate, scraping down sides and bottom of bowl with rubber spatula as needed. Frost cupcakes and serve.