Butternut Squash Cupcakes

Butternut squash cupcakes recipe

The Spruce Eats / Diana Chistruga

  • Total: 33 mins
  • Prep: 15 mins
  • Cook: 18 mins
  • Yield: 24 Cupcakes (24 servings)
Nutritional Guidelines (per serving)
179 Calories
9g Fat
23g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 Cupcakes (24 servings)
Amount per serving
Calories 179
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 18%
Cholesterol 50mg 17%
Sodium 281mg 12%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Protein 3g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tasty cupcakes are great for fall baking and a nice alternative to pumpkin cupcakes. Make these for a Halloween party, Thanksgiving get-togethers, or have them on hand for holiday guests.


  • 2 1/4 cups (10 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter (softened)
  • 1 1/2 cups brown sugar (packed)
  • 2 large eggs
  • 1 cup butternut squash (cooked and mashed)
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • Optional: 1/2 cup pecans (chopped)

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 375 F.

    Ingredients for butternut squash cupcakes
    The Spruce Eats / Diana Chistruga 
  2. Line 24 muffin cups with cupcake papers.

    Line muffin cups
    The Spruce Eats / Diana Chistruga
  3. In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.

    Combine flour and baking soda
    The Spruce Eats / Diana Chistruga
  4. In a mixing bowl with an electric mixer, cream butter and sugar until well blended.

    The Spruce Eats / Diana Chistruga
  5. Beat eggs into the butter mixture until well blended.

    Beat eggs
    The Spruce Eats / Diana Chistruga
  6. Add the mashed butternut squash and vanilla and mix well.

    The Spruce Eats / Diana Chistruga
  7. Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.

    Add dry ingredients
    The Spruce Eats / Diana Chistruga
  8. Stir in the chopped pecans, if using.

    Stir in pecan
    The Spruce Eats / Diana Chistruga
  9. Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.

    Fill lined muffin cups
    The Spruce Eats / Diana Chistruga
  10. Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before frosting.

    Cool in pan
    The Spruce Eats / Diana Chistruga
  11. Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.

    The Spruce Eats / Diana Chistruga