Yield: 18 -20 cupcakes
Butternut Squash Cupcakes with Maple Cream Cheese Frosting
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
- 1/4 teaspoon freshly grated nutmeg
- 1/4 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
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 3-4 cups powdered sugar
Instructions
- 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.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in squash puree.
- 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:
- 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.
Nutrition Information:
Yield:
18Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g