Butternut Squash Cupcakes
These cupcakes scream autumn with their main ingredient - butternut squash and spices accompanying it.
These delightful treats might sound unconventional, but they are sure to impress your taste buds with their moist, flavorful, and slightly sweet profile.
Butternut squash, known for its creamy texture and nutty flavor, it brings a distinct taste to these cupcakes. Its natural sweetness adds a touch of warmth to the batter, making it the perfect complement to comforting autumn spices like cinnamon, nutmeg, and cloves.
The preparation of butternut squash cupcakes is simple, making them an excellent choice for both seasoned bakers and beginners.
They are a fantastic alternative to traditional fall desserts like pumpkin pie or apple crisp. The subtle sweetness of the squash, combined with the warm spices and creamy frosting, creates a delectable treat that will have everyone asking for the recipe.
They're a delightful way to celebrate the autumn season while enjoying a moist and flavorful dessert!
Cook chopped butternut squash in salted water until it's fully cooked, then drain it and blend in a blender.
Cream room temperature butter with a mixer, then add sugar and mix for a minutes. Add in an egg and vanilla extract, then mix for a minute more. Now mix in the butternut squash puree until combined.
Combine flour, baking powder and baking soda, a pinch of salt, cinnamon and nutmeg, then add half of it into the batter together with half of the milk and a teaspoon of vinegar. Mix until incorporated, then add the other half of the dry ingredients and milk and mix until combined.
Divide the batter between muffin moulds and bake in a preheated oven at 180°C/356°F for about 18-20 minutes, or until the toothpick comes out clean.
With a mixer beat room temperature butter until creamy, then add cold cream cheese and combine. Gradually add icing sugar with cinnamon and nutmeg while mixing until fully incorporated.
Transfer the frosting to a piping bag and frost the cupcakes.
Butternut Squash Cupcakes
Ingredients
Instructions
- Cook chopped butternut squash in salted water until it's fully cooked, then drain it and blend in a blender.
- Cream room temperature butter with a mixer, then add sugar and mix for 2 minutes. Add in an egg and vanilla extract, then mix for a minute more. Now mix in the butternut squash puree until combined.
- Combine flour, baking powder and baking soda, a pinch of salt, cinnamon and nutmeg, then add half of it into the batter together with half of the milk and a teaspoon of vinegar. Mix until incorporated, then add the other half of the dry ingredients and milk and mix until combined.
- Divide the batter between muffin moulds and bake in a preheated oven at 180°C for about 18-20 minutes, or until the toothpick comes out clean.
- With a mixer beat room temperature butter until creamy, then add cold cream cheese and combine. Gradually add icing sugar with cinnamon and nutmeg while mixing until fully incorporated.
- Transfer the frosting to a piping bag and frost the cupcakes.
