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Butternut Squash Cupcakes

User Rating 4 Star Rating (1 Review)

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Butternut Squash Cupcakes

Butternut Squash Cupcakes

Photo of Butternut Squash Cupcakes © Diana Rattray
These tasty cupcakes are great for fall baking, and a nice alternative to pumpkin cupcakes. Make these for a Halloween party, Thanksgiving get-togethers, or have them on hand for holiday guests.

Frost these cupcakes with a basic cream cheese frosting or this easy and delicious caramel cream cheese frosting.

Yield: Makes About 24 Cupcakes

Ingredients:

  • 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

Preparation:

Heat the oven to 375°. Line 24 muffin cups with cupcake papers.

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.

Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.

Makes about 24 cupcakes.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Delicious, Member ajmorrison463

Loved the idea of using the squash for this. Made my second batch and will be trying the caramel cream cheese frosting this time!

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