Spiced Butternut Squash Cupcakes w/ Maple Cream Cheese Frosting at home
- Yield 12
- Prep 15 minutes
- Cook 13 minutes
- Total 28 minutes
Spiced Butternut Squash Cupcakes w/ Maple Cream Cheese Frosting at home is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 28 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 cup butternut squash puree (**see note below for instructions – so easy!**)
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup milk (or soymilk)
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1 block (8 oz.) cream cheese, room temperature
- 1 stick (1/2 cup) butter, room temperature
- 2 Tbsp. real maple syrup
- 1 lb. powdered sugar (or more/less to achieve desired consistency)
Method
Warm oven to 350F degrees. Line baking pan with 12 cupcake liners.
In a medium bowl, stir together butternut squash puree, oil, sugars, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, being careful not to overmix.
Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Roast for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Move the cupcakes to the wire rack and let cool completely before frosting.
Using an electric mixer, cream together cream cheese, butter, and maple syrup until smooth and well-combined. Gradually add in the powdered sugar, mixing well until it’s all incorporated. Take a pastry bag to pipe the frosting onto the cupcakes, or spread it on with a knife. Plate while it is hot or cover and refrigerate.
