Butternut Squash Cupcakes Recipe

These squash cupcakes are perfect with cream cheese frosting.

Give the usual carrot cupcakes some time off and infuse your mini cakes with the sweet flavor of squash! These cupcakes pair well with a classic cream cheese frosting.

Butternut Squash Cupcakes Recipe

Melanie Jimenez
These squash cupcakes are perfect with cream cheese frosting.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Others
Servings 24

Ingredients
  

Butternut Squash Cupcakes Ingredients

  • 1/2 Cup unsalted butter softened at room temperature
  • 1 Cup cream cheese softened at room temperature
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups confectioner's sugar sifted
  • 3 medium eggs
  • 1 Cup squash butternut variety, pureed
  • 1 1/2 cups brown sugar packed
  • 1 to 2 teaspoons ground cinnamon or to taste
  • 1 1/2 teaspoons nutmeg freshly grated
  • 2 3/4 teaspoons baking powder
  • 1/2 teaspoon sea salt coarse
  • 3/4 Cup vegetable oil
  • 2 cups all-purpose flour sifted
  • 3/4 Cup milk

Instructions
 

  • Preheat oven to 350°F. Line 24 muffin cups with cupcake liners.
  • Make the cream cheese frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip butter, cream cheese, and vanilla until light and completely combined. Add 3 cups sugar and whip until fluffy. If the frosting is too loose, add remaining sugar, 1 tablespoon at a time, until you reach your desired consistency. Set aside.
  • Make the cream cheese frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip butter, cream cheese, and vanilla until light and completely combined. Add 3 cups sugar and whip until fluffy. If the frosting is too loose, add remaining sugar, 1 tablespoon at a time, until you reach your desired consistency. Set aside.
  • Portion batter among prepared cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs. Let cool in pans for 10 minutes. Transfer to wire racks to cool completely.
  • Frost cooled cupcakes with cream cheese frosting. Refrigerate to set. Cupcakes will keep in the refrigerator for 2 to 3 days.
Keyword Butternut Squash Cupcakes, Butternut Squash Cupcakes Recipe, cupcake, cupcake recipe, dessert, dessert recipe, GH Philippines, squash, squash recipe
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