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Butternut squash has never tasted so good as in these delicious cupcakes, topped with a sweet maple cream cheese frosting!
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Ingredients
Cupcake Ingredients:
- 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
Frosting Ingredients:
- 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)
Instructions
To Make The Cupcakes:
- Preheat 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). Bake 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. Transfer the cupcakes to the wire rack and let cool completely before frosting.
To Make 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. Use a pastry bag to pipe the frosting onto the cupcakes, or spread it on with a knife. Serve immediately or cover and refrigerate.
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 5-6 minutes until soft. Transfer to a food processor and puree until smooth. (Or you can mash it with a fork.)
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Can I make these in ini muffin pans?
Yes, most definitely! We would suggest setting your timer for 10 minutes to start (you may need to add more time), but start there. We hope you enjoy!
Baked these tonight. I just used shredded butternut squash versus pureeing it, It practically disappears upon baking anyway. I was concerned about the lack of egg but it was not an issue at all. I also cut the cream cheese icing in half based on one of the comments that it was too much. For me this was the right amount. I also sprinkled walnuts on top of the icing.
All in all it was good and ver easy abd quick to make.
★★★
Thanks for sharing with us, Janice — we’re glad you enjoyed them, and we bet the walnuts on top were yummy!
One of my favorite cupcake recipes – you can use pumpkin in place of the butternut squash if need be. Always a crowd-pleaser, even with people who don’t like sweets!
★★★★★
Delicious! Made this in a triple batch & they disappeared like hot cakes. Tastes rather like carrot cake cup cakes. I did use my own home grown winter squash which I cooked down thoroughly first.
★★★★★
Absolutely fabulous!
★★★★★
How butternutty is the taste? I’m making a butternut squash Lasagna and wasnt sure if these cupcakes for dessert would be too much butternut squash for one night.
I used a 15 oz. can of Butternut Squash purée and yielded 15 cupcakes with one runt. They are very good, like pumpkin, but lighter. Easy recipe.
★★★★★