Frost these cupcakes with a basic cream cheese frosting or this easy and delicious caramel cream cheese frosting.
Yield: Makes About 24 Cupcakes
- 2 1/4 cups all-purpose flour Spoon and Sweep
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup (4 ounces) butter, softened
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 1 cup mashed cooked butternut squash
- 3/4 cup milk
- 1/2 cup chopped pecans, optional
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with electric mixer, cream butter and sugar until well blended. Beat eggs into the butter mixture until well blended. Beat in the vanilla. Add the dry ingredients, alternating with the milk and blending thoroughly after each addition. Stir in the chopped pecans, if using.
Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before frosting.
Makes about 24 cupcakes.
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