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Butternut Squash Cupcakes
Butternut Squash Cupcakes
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Prep Time:
50 minutes
Total Time:
1 hour 55 minutes
Transform leftover squash into irresistible, moist cupcakes for a sneaky and delicious treat that will fool your family.
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
Instructions:
  • Preheat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups, grease them with shortening and lightly flour, or use baking spray with flour.
  • Combine the flour, pumpkin pie spice, baking powder, and salt in a medium bowl; set aside.
  • Using a large bowl and an electric mixer, cream 1 cup of butter for 30 seconds at medium speed. Gradually incorporate granulated sugar, adding about 1/4 cup at a time, while ensuring to scrape the bowl occasionally. Continue beating for an additional 2 minutes. Add eggs one at a time, beating well after each addition. Mix in squash and 2 teaspoons of vanilla. Gradually add the flour mixture (divided into thirds) and 1/2 cup of milk (added in halves) on low speed until just combined. Finally, gently fold in 1/2 cup of cranberries and pecans.
  • Spoon batter into muffin cups, filling each with a generous 3 tablespoons or until two-thirds full.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before transferring cupcakes from pans to cooling racks. Allow to cool completely for about 30 minutes.
  • In a medium bowl, cream together powdered sugar and 2/3 cup of butter using an electric mixer on low speed. Mix in 3 teaspoons of vanilla and rum, then add 3 tablespoons of milk. Gradually incorporate the remaining milk, 1 teaspoon at a time, until frosting reaches a smooth, spreadable consistency. Frost your cupcakes and top them off with chopped cranberries.

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