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Butternut Squash Cupcakes

Name: Butternut Squash Cupcakes
Prep time: 50 min
Total time: 1 h 55 min
Yield: 24
Ingredients: 2 1/3 cups Gold Medal® all-purpose flour; 2 1/2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 cup butter or margarine, softened; 1 1/4 cups granulated sugar; 3 eggs; 1 cup mashed cooked butternut squash; 2 teaspoons vanilla; 1/2 cup milk; 1/2 cup sweetened dried cranberries; 1/2 cup chopped pecans; 6 cups powdered sugar; 2/3 cup butter or margarine, softened; 3 teaspoons vanilla; 1 tablespoon rum or 1 teaspoon rum extract plus 2 teaspoons milk; 4 to 5 tablespoons milk; Chopped dried cranberries, if desired

Prep 50 min
Total 1 hr 55 min
Servings 24

Here's a great way to use some leftover squash—sneak it into these moist and delicious cupcakes, and your family will never know the difference!

September 9, 2011

Ingredients

2 1/3 cups Gold Medal® all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 cup mashed cooked butternut squash
2 teaspoons vanilla
1/2 cup milk
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
6 cups powdered sugar
2/3 cup butter or margarine, softened
3 teaspoons vanilla
1 tablespoon rum or 1 teaspoon rum extract plus 2 teaspoons milk
4 to 5 tablespoons milk
Chopped dried cranberries, if desired

Steps

1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
2

In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
3

In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
4

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
5

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
6

In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.