How To Make Spiced Butternut Squash Cupcakes
Enjoy the best taste of butternut squash with this easy to follow butternut squash cupcakes recipe, topped with a creamy maple cream cheese frosting!
Preheat the oven to 350 degrees F. Line the baking pan with 12 cupcake liners.
In a medium bowl, stir together the 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 the liners with ¼ cup batter (cups should be approximately ⅔ full). Bake for 22 to 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. Transfer the cupcakes to the wire rack and let cool completely before frosting.
Using an electric mixer, cream together the cream cheese, butter, and maple syrup until smooth and well-combined. Gradually add in the powdered sugar, mixing well until it’s all incorporated.
Use a pastry bag to pipe the frosting onto the cupcakes, or spread it on with a knife. Serve immediately or cover and refrigerate.
To make butternut squash puree, roughly chop up some butternut squash. Then cook it in the microwave (covered with plastic wrap to keep in the moisture) for about 5 to 6 minutes until soft. Transfer to a food processor and puree until smooth, or you can mash it with a fork.
- Calories: 456.03kcal
- Fat: 20.69g
- Saturated Fat: 9.04g
- Trans Fat: 0.36g
- Monounsaturated Fat: 8.15g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 66.82g
- Fiber: 0.71g
- Sugar: 54.38g
- Protein: 2.84g
- Cholesterol: 41.63mg
- Sodium: 191.95mg
- Calcium: 59.41mg
- Potassium: 107.89mg
- Iron: 0.88mg
- Vitamin A: 198.31µg
- Vitamin C: 2.46mg
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