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Butternut Squash Cupcakes

Name: Butternut Squash Cupcakes
Prep time: 50 min
Total time: 1 h 55 min
Yield: 24
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

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Prep 50 min
Total 1 hr 55 min
Servings 24

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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!

By Betty Crocker Kitchens

Updated Aug 8, 2011

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

Make With

Gold Medal Flour

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

370 Calories, 16g Total Fat, 3g Protein, 54g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 370

Calories from Fat: 140

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;