Spiced Butternut Cupcakes with Cream Cheese Icing
My parents are amazing gardeners. While my garden looks more like a plant graveyard, my mom and dad have an acre full of delicious veggies that they generously give out to friends, family, and pretty much any person that is willing to take a pound or two of jalapeños off their hands.
If you are anything like me, you never look a gift horse in the mouth and are willing to take any and all food offered even when that means five butternut squashes. Yes, FIVE. What is one person going to do with that much squash? Well the obvious answer is puree and freeze for later use in all sorts of things (chili, stew, mac & cheese, etc.), but it seems a shame to not use at least some of the squash immediately. I did some digging and found a solution. Meet the Butternut Squash Cupcake. Paired with Well Seasoned Table's Triple Ginger Sugar, this decadent dessert is a perfect addition to your office holiday potluck.
1 c. Butternut squash puree
1/3 c. Vegetable oil
1/3 c. Sugar
2 Tb. Well Seasoned Table Triple Ginger Sugar
1/2 c. Brown sugar
1/4 c. Milk
1 tsp. Vanilla extract
1 1/4 c. All-purpose flour
1 tsp. Baking soda
1 tsp. Cinnamon
1/4 tsp. Ginger powder
1/4 tsp. Nutmeg
1/4 tsp. Salt
8 oz. Cream cheese, softened
1/2 c. Butter, room temp
2 Tb. Maple syrup
1 lb. Powdered sugar
Cream Cheese Icing Ingredients
To make the cupcakes:
Preheat oven to 350. Fill cupcake pan with liners.
In a large bowl (or mixer with paddle attachment), stir together butternut squash purée, oil, sugars, milk, and vanilla.
Sift in flour, baking soda, spices, and salt. Mix all until thoroughly incorporated.
Fill liners 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean.
Let cool in pans for 5 mins before transferring to wire rack. Let cool completely before frosting.
To make the icing:
Using an electric mixer, cream together cream cheese, butter, and maple sugar until smooth.
Add in powdered sugar a bit at a time until desired taste and consistency is achieved.
You can apply icing as is or add food coloring for a fun twist. Use a pastry bag to pipe onto cupcakes or spread with a knife. Sprinkle tops with WST Candied Ginger Sugar before serving.