Spiced Butternut Squash Cupcakes
Ingredients
Cupcake Ingredients
-
1
cup
butternut squash puree
-
⅓
cup
vegetable or canola oil
-
½
cup
granulated sugar
-
½
cup
brown sugar
-
¼
cup
milk (or soymilk)
-
1
tsp
vanilla extract
-
1 ¼
cups
all-purpose flour
-
½
tsp
baking powder
-
½
tsp
baking soda
-
1
tsp
ground cinnamon
-
¼
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
¼
tsp
salt
Frosting Ingredients
-
1
block (8 oz.)
cream cheese, room temperature
-
1
stick (½ cup)
butter, room temperature
-
2
Tbsp
real maple syrup
-
1
lb.
powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking pan with 12 cupcake liners.
- In a medium bowl, mix together the butternut squash puree, oil, sugars, milk, and vanilla.
- Sift in the flour, baking soda, baking powder, salt, and spices, then gently whisk until just combined.
- Fill the cupcake liners with ¼ cup of batter, filling them about ⅔ full.
- Bake for 22-24 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- For the frosting, beat together cream cheese, butter, and maple syrup until smooth.
- Gradually add the powdered sugar and mix until well combined.
- Pipe or spread the frosting onto the cooled cupcakes and serve.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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