Name: Spiced Butternut Squash Cupcakes Recipe
Prep time: 15 min
Cook time: 13 min
Yield: 12
Ingredients: For Cupcake:; 1 cup butternut squash puree; ⅓ cup Vegetable Oil; ½ cup granulated sugar; ½ cup brown sugar; ¼ cup milk; 1 tsp vanilla extract; 1¼ cups all-purpose flour; ½ tsp baking powder; ½ tsp Baking Soda; 1 tsp Cinnamon; ¼ tsp ginger; ¼ tsp nutmeg; ¼ tsp salt; For Frosting:; 8 oz cream cheese; ½ cup butter; 2 tbsp real maple syrup; 1 lb powdered sugar

spiced butternut squash cupcakes with maple cream cheese frosting recipe

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!

Preparation: 15 minutes

Cooking: 13 minutes

Total: 28 minutes

Serves:

Ingredients

For Cupcake:

1cupbutternut squash puree
⅓cupvegetable oil,or canola oil
½cupgranulated sugar
½cupbrown sugar
¼cupmilk,or soymilk
1tspvanilla extract
1¼cupsall-purpose flour
½tspbaking powder
½tspbaking soda
1tspcinnamon,ground
¼tspginger,ground
¼tspnutmeg,ground
¼tspsalt

For Frosting:

8ozcream cheese,at room temperature
½cupbutter,at room temperature
2tbspreal maple syrup
1lbpowdered sugar,or more or less to achieve desired consistency

Instructions

Cupcakes:

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.

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.

Recipe Notes

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.