Squash (Cucurbita maxima) or also known as kalabasa in Filipino, is one of the abundant vegetables in the Philippines. Squash is well known for being a healthy vegetable that contains vitamins A and C. This study aimed to ascertain the sensory acceptability of squash cupcakes. This study utilized a quantitative-descriptive research design as a primary tool in determining the level of acceptability of squash cupcakes and utilized a purposive sampling technique in the selection of participants who are consumers of squash cupcakes. The participants of the study were 100 Isabelanon people. The data gathered by a modified sensory evaluation score sheet was analyzed and interpreted on the five-point hedonic scale. The findings led to the conclusion that the participants accepted the squash cupcake in terms of its appearance, texture, color, taste, aroma, fluffiness, and including its general acceptability. This study serves as the basis for future researchers to study the shelf-life of squash cupcake and their marketability.