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Butternut Squash Cupcakes

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By Betty Crocker Kitchens
Updated Aug 8, 2011
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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!

Butternut Squash Cupcakes

  • Prep Time 50 min
  • Total 1 hr 55 min
  • Servings 24
  • Ingredients 18
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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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
  • Step 
    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.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Step 
    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.
  • Step 
    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;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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