|Nutritional Guidelines (per serving)|
|Servings: 24 Cupcakes (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|*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.|
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.
Frost these cupcakes with a basic cream cheese frosting or this easy and delicious caramel cream cheese frosting. They're pictured with this orange buttercream frosting.
- 2 1/4 cups all-purpose flour (about 10 ounces, Spoon and Sweep)
- 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)
Heat the oven to 375 F.
Line 24 muffin cups with cupcake papers.
In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
In a mixing bowl with an electric mixer, cream butter and sugar until well blended. Beat eggs into the butter mixture until well blended. Add the mashed butternut squash and vanilla and mix well. Add the dry ingredients, alternating with the milk and blending thoroughly after each addition. Stir in the chopped pecans, if using.
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.
Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before frosting.