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Prep 50min
Total1hr55min
Servings24
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Ingredients
Cupcakes
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
Rum Buttercream Frosting
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
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Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
2
In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
3
In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
4
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
5
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
6
In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.
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