A little butternut goes a long way.

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 goody is a perfect addition to your office holiday potluck.

cupcake ingredients

  • 1 cup butternut squash purée
  • 1/3 cup vegetable oil
  • 1/3 granulated sugar
  • 2 Tbls. WST Ginger Sugar
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1tsp. vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt

icing ingredients

  • 8oz cream cheese
  • 1/2 cup butter (room temp.)
  • 2 Tbls. maple syrup
  • 1 lb. powdered sugar (+/- to taste)
  • Extra WST Ginger Sugar to sprinkle

To make the cupcakes:

Preheat oven to 350F. Fill regular or mini cupcake tins with liners.
Stir together butternut squash purée, oil, sugars, milk, and vanilla. Sift in flour baking soda, baking powder, salt, and spices. Whisk by hand until combined (don't over mix).

Fill liners 2/3 full. Bake for 20-25 mins. 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 Ginger Sugar before serving

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