Skip to Content
Français
Menu

Butternut Squash Cupcakes

  • Save Recipe
  • Prep 50 min
  • Total 1 hr 55 min
  • Servings 24
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
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!
Created Sep 9, 2011
  • Save
  • Share
  • Keep Screen On

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

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 Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved