Butternut Squash Cupcakes

Prep 50 min
Total 1 hr 55 min
Servings 24

Pinterest

0
Print

0
Save

0
Email

0

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! ...MORE + LESS -

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

Hide Images

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.