Making butternut squash cupcakes is a delightful way to incorporate this delicious vegetable into a sweet treat. Here's a basic recipe to get you started:
Ingredients:
- 1 cup cooked and mashed butternut squash (roasted or boiled until soft)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or substitute with regular milk)
- Optional: chopped nuts or raisins for added texture
Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the butternut squash by roasting or boiling it until soft. Then, mash the cooked squash until smooth. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined. Set this dry ingredient mixture aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
Fold in the mashed butternut squash until evenly distributed throughout the batter. If desired, add chopped nuts or raisins for extra texture.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Cream Cheese Frosting:
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar to the cream cheese mixture, beating well after each addition.
Stir in the vanilla extract and mix until the frosting is smooth and fluffy.
Assembly:
Once the cupcakes have cooled completely, spread or pipe the cream cheese frosting over the cupcakes. You can garnish them with additional cinnamon or chopped nuts for decoration, if desired.
Enjoy your homemade butternut squash cupcakes! They make for a delightful fall-inspired treat or any time you want a unique and delicious dessert.