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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nermin fawzy
[email protected]I would not recommend this recipe.
Alberto Zapata
[email protected]These cupcakes were a lot of work to make and they didn't taste that great.
Sishir Kml
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as moist as I would have liked.
DT ZOHAIB
[email protected]These cupcakes were a little too sweet for my taste, but they were still good.
Momen Shoker
[email protected]I added a teaspoon of cinnamon to the batter and it gave the cupcakes a delicious warm flavor.
Azmyth Wyatt
[email protected]I substituted almond flour for the all-purpose flour and they turned out just as good. These cupcakes are a great way to get your kids to eat their vegetables.
Kitsuken
[email protected]These cupcakes are the perfect fall treat! They're moist, flavorful, and have a beautiful golden color.
awing joshua
[email protected]I'm not a baker, but these cupcakes were easy to make and they turned out great. I will definitely be making them again.
Qatar Ruhan
[email protected]I made these cupcakes for my kids' school bake sale and they were a huge success! The kids loved them and they were all gone by the end of the day.
legal branch
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They were light and fluffy, with a tender crumb.
Isabelle Crawford
[email protected]I'm not usually a fan of butternut squash, but these cupcakes changed my mind! They were so good that I ate two in a row.
SUNday FUngaaLA FoR MOvIeS
[email protected]These cupcakes were a hit at my Thanksgiving party! They were moist and flavorful, and the butternut squash gave them a unique and delicious twist. I will definitely be making these again.