Ok, ok relax. Yes- I made cupcakes using butternut squash. Is this really weird? When I told Andy about them, it was not the idea. Then I applied my good sense on the subject: Pumpkin is a winter squash, butternut are also winter squash. Pumpkin pureé tastes a bit strange and bitter on its own while the butternut squash is soft and nutty. Why not use the same spices but delicious butternut under pureé for pumpkin? Plus- I roast my gourd and I always just use canned pumpkin. Seemed obvious to me!
After Andy tasted them, he did not care what was in them because they were so delicious. In fact, I had other tasters guess the flavor and the whole world just assumed they were pumpkin. Only after telling everyone that they were made with squash did they consider nutty hints in flavor. They are deliciously spicy and the cheese icing maple cream is a perfect fit.
If you have decided to roast a pumpkin for Thanksgiving recipes, set a little aside and whip these little cakes for dessert spread. The combo flavor is perfect for the holidays, and it is a great way to use extra squash you may not need. (I am very butternut squash soup, risotto and mac & cheese lately. Most of these recipes call for only 2 cups pumpkin and a large yield 4-5 cups squash!)
like other recipes with pureed fruit (such as apple sauce, bananas, pumpkin,) the texture of them is exceptional. They are soft and rich with a melt in your mouth quality. They cause that perfect season smell as they cook, and I could not help but get into the spirit as I enjoyed one of these with a cup of tea!
* I got several comments and emails asking how I frosted my cupcakes like that. I plan to make a video tutorial soon, but until then, check out this helpful tutorial I found here.
- flour 2 cups all-purpose
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon of cinnamon powder
- 1 teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg coffee
- ¼ teaspoon ground cloves
- 1 cup of light packed brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks ) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 2 squash cups butternut puree
- frost
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- 3-4 cups powdered sugar
- Preheat oven to 350 degrees. pans Cupcake line with paper liners; put aside. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves; put aside.
- In a large bowl, whisk together brown sugar, granulated sugar, butter and eggs. Add dry ingredients and whisk until smooth. Stir in the pumpkin puree.
- Divide batter evenly among liners, filling each halfway. Bake until tops bounce when touched and a toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans once if necessary. Transfer to a gate; Cool completely before frosting
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add the maple syrup, vanilla and powdered sugar; continue beating until blended and smooth. frost cupcakes and sprinkle with maple syrup if desired.