BUTTERNUT SQUASH CUPCAKES
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 18
Steps:
- 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.
- In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
- 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.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- 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.
- 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 : Calories 370, Carbohydrate 54 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 42 g, TransFat 1/2 g
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Resham Raj Chaudhary
[email protected]These cupcakes are a good starting point, but they need some tweaking to make them really great.
Jake Walker
[email protected]I would make these cupcakes again, but I would make a few changes to the recipe. I would reduce the amount of sugar, and I would add some spices, like cinnamon and nutmeg.
Gracie Parker
[email protected]Overall, I thought these cupcakes were just okay. They weren't bad, but they weren't anything special either.
Victoria V
[email protected]These cupcakes are a lot of work to make. I don't think they're worth the effort.
Zandile Khumalo
[email protected]I couldn't find butternut squash at my grocery store, so I used pumpkin instead. The cupcakes turned out fine, but they didn't have as much flavor as I would have liked.
Habib Vai
[email protected]The cupcakes were a bit dry. I think I overcooked them.
Damion Thomas
[email protected]These cupcakes are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Horisona Roy
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts in these cupcakes. They were just as good!
Maydul Islam
[email protected]These cupcakes are a great way to use up leftover butternut squash. I always have some leftover after making soup and these cupcakes are a delicious way to use it up.
Malik ahmad Malik
[email protected]I made these cupcakes with roasted butternut squash instead of steamed squash and they were even more flavorful.
Judy Peters
[email protected]I added a cream cheese frosting to these cupcakes and they were divine!
Sufyan Pansota
[email protected]I made these cupcakes gluten-free by using gluten-free flour and they turned out just as good as the regular version.
Shahruhk Khan
[email protected]These cupcakes are the perfect fall dessert. They're moist, flavorful, and have a beautiful golden color.
Darlin Chicas
[email protected]I'm not a baker, but these cupcakes were so easy to make. I followed the recipe exactly and they turned out great!
RA SH ED
[email protected]These cupcakes were easy to make and turned out perfectly. I love the combination of butternut squash and maple syrup.
Tony Martinez
[email protected]I'm not usually a fan of butternut squash, but these cupcakes changed my mind. They were surprisingly delicious! The squash added a subtle sweetness and moisture to the cupcakes.
Rupini Ripini
[email protected]I made these cupcakes for my kids' school bake sale and they were a huge success! They were gone in minutes. The kids loved the sweet and savory flavor of the butternut squash.
Eni Luni
[email protected]These cupcakes were a hit at my dinner party! They were moist and flavorful, and the butternut squash added a unique twist. I would definitely recommend them to anyone looking for a delicious and festive dessert.