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Butternut Squash Cupcakes

butternut squash cupcakes Dessert
Butternut Squash Cupcakes
  • Prep 50 min
  • Total 1 hr 55 min
  • Servings 24

Here's a great way to use some leftover squash—sneak it into these moist and delicious cupcakes, and your family will never know the difference!

Updated August 8, 2011
Gold Medal Flour
Make with
Gold Medal Flour

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

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.
 

Nutrition Facts

Serving Size: 1 Cupcake
Calories
370
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
9g
43%
Trans Fat
1/2g
Cholesterol
60mg
20%
Sodium
230mg
10%
Potassium
85mg
2%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
4%
Sugars
42g
Protein
3g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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