The Baker Chick

Baking up a delicious life.

  • Home
  • About Me
  • Recipes
  • Work With Me
  • Contact
  • Mama Bird

Butternut Squash Cupcakes with Maple Cream Cheese Frosting

November 19, 2012 by Audra 16 Comments

Ok, ok relax. Yes- I made cupcakes using butternut squash. Is it really that weird? When I told Andy about them he was not into the idea. Then I applied my really good logic onto the subject: Pumpkin is a winter squash, butternuts are also winter squash. Pumpkin pureé tastes kind of weird and bitter on it’s own while butternut squash is sweet and nutty. Why not just use the same delicious spices but sub butternut pureé for pumpkin pureé? Plus- I roasted my own squash and I always just use canned pumpkin. Seemed like a no brainer to me!

After Andy tasted these, he didn’t care what was in them because they were so delicious. In fact, I had the other taste-testers guess the flavor and everyone just assumed they were pumpkin. Only after telling everyone they were made with squash did they consider the nutty hints in the flavor. They are deliciously spiced, and the maple cream cheese frosting is a perfect fit.

If you are planning on roasting a squash for Thanksgiving recipes, set some aside and whip up these cupcakes for your dessert spread. The flavor combo is perfect for the holiday, and it’s a great way to use any extra squash you may not need. (I have been very into butternut squash soup, risotto and mac & cheese lately. Most of those recipes only call for 2 cups of squash and a large squash yields 4-5 cups!)

Like other recipes using fruit puree (like applesauce, banana, pumpkin,) the texture of these is outstanding. They are soft and rich with a melt-in your mouth quality. They elicit that perfect seasonal smell as they bake up, and I couldn’t help but get into the spirit as I enjoyed one of these with a cup of tea!

* I have gotten several comments and emails asking how I frosted my cupcakes like that. I plan on doing a video tutorial soon, but in the meantime check out this helpful tutorial I found here.

Print
Butternut Squash Cupcakes with Maple Cream Cheese Frosting
Yield: 18-20 cupcakes
 
Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 2 cups butternut squash puree
  • frosting:
  • 1 package (8 ounces) cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon pure maple syrup
  • ½ teaspoon pure vanilla extract
  • 3-4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in squash puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting
For Frosting:
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and powdered sugar; continue beating until well combined and smooth. frost cupcakes and drizzle with maple syrup if desired.
3.5.3251
recipe adapted from: Martha Stewart

Filed Under: Cupcakes, Recipes, Thanksgiving Tagged With: Butternut Squash, Cinnamon, Cream Cheese, Maple

« Life Lately via Instagram
Perfect Pie Crust »

Subscribe

* indicates required

Popular Posts

Comments

  1. Nicole says

    November 19, 2012 at 3:51 pm

    These look beautiful! How did you make the frosting look like a rose? Is there a special tip that’s good for that?

    Thanks!
    xx Nicole

    Reply
  2. claire says

    November 19, 2012 at 4:08 pm

    Your frosting is GORGEOUS!!

    Reply
  3. Audra says

    November 19, 2012 at 4:42 pm

    This frosting technique actually couldn’t be easier! I used a Wilton 1M tip, and to pipe like a rose, just start in the middle and spiral around clockwise. Takes 5 seconds!

    Reply
  4. Warm Vanilla Sugar says

    November 19, 2012 at 4:49 pm

    These are beautiful! And so perfect for fall :)

    Reply
  5. Carina says

    November 19, 2012 at 7:24 pm

    those look delicious. i love how rose-like the frosting looks!

    cakes-carina.blogspot.de

    Reply
  6. SamanthaFrommHaddow says

    November 19, 2012 at 10:18 pm

    I always found it a little odd people didn’t cook with other squashes…pumpkin really isn’t that special compared to all of the other amazing ones out there. And sweet potato…why aren’t there more sweet potato muffins out there! I just got a gorgeous butternut squash from our CSA and had no plans until I saw your post. Though I also recently discovered Maple Crown Royale…I may have to sub that in lieu of the maple syrup in the frosting…

    Reply
  7. Isa says

    November 19, 2012 at 10:44 pm

    Show us how you did the frosting – it’s so beautiful!

    Looking forward to trying these out!

    La Saloperie Holiday Special

    Reply
  8. Audra says

    November 19, 2012 at 10:58 pm

    Oooh- maple Crown Royale sounds amazing!

    Reply
  9. Audra says

    November 19, 2012 at 11:00 pm

    Hey Isa! I gave some basic instructions in a comment below- I’ll make a tutorial soon! :)

    Reply
  10. Lisa {Sweet 2 Eat Baking} says

    November 20, 2012 at 12:21 am

    Beautiful, Audra! You can’t buy canned pumpkin puree here in the UK [unless imported = £’s] and pumpkins are only sold in the supermarkets for 2-3 weeks before halloween. People say to use butternut squash instead of actual pumpkins since they’re readily available so these cupcakes don’t seem weird to me and the maple syrup frosting finishes them off perfectly. Beautiful too.

    Reply
  11. Carolyn says

    November 20, 2012 at 12:34 am

    these are beautiful!

    Reply
  12. Isa says

    November 20, 2012 at 10:02 pm

    I can’t seem to find the comment but I’ll look for your tutorial!

    Reply
  13. BakerMomma says

    November 21, 2012 at 2:35 am

    So lovely and creative. The cupcakes look like a snap, but how do you get the frosting to look like that? What tip, and can you outline your technique? A video perhaps? xoxo

    Reply
  14. Audra says

    November 21, 2012 at 4:45 pm

    I used a Wilton 1m tip. Start in the center of the cupcake and swirl around until you get to the edge. Really so easy! I linked to a video above the recipe for your reference until I’m able to make one! :)

    Reply
  15. Audra says

    November 21, 2012 at 4:45 pm

    I also added a link above te recipe :)

    Reply
  16. Isa says

    November 21, 2012 at 6:19 pm

    Oh – thank you!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Never Miss a Recipe!




Featured Recipes

Sweet and Salty Layer Cake

Chocolate Peanut Butter Football Cookies

Jalapeño Popper Pull-apart Bread

Sweet and Salty Monster Cookies

Categories

Archives

Connect

user profileMeet The Baker Chick → Read More…

Pumpkin Buttermilk Biscuits
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS
  • Google+

Copyright © 2022 ♥ Design by Deluxe Designs