Almond Butternut Cupcakes

By mrsbagge

Very moist, delicious cupckaes with a "surprise" for my kids...healthy vegetables!

Ingredients

• 2 cups butternut puree
• 4 large eggs
• 1 cup softened butter
• 1 cup granulated sugar
• 1 c light brown sugar
• 1 tsp almond extract
• pinch of salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 c flour
• 1/3 c finely ground almond cookies (almonette from voortmans works well, so does Amaretti cookies)

Details

Servings 18
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Mix puree, eggs, softened butter, granulated sugar, brown sugar, almond extract together until well blended.

Mix the dry ingredients together. Then slowly add to the wet ingredients.

**to make your own butternut squash puree - cut up one large butternut squash, remove the rind, steam or bake the squash until fork tender

line cupcake pan with paper liners
bake 350' for approx 18-22 minutes - until a toothpick comes out with no batter, but note - these are moist cupcakes!

Cool completely and frost with either vanilla buttercream frosting or cream cheese frosting

Vanilla buttercream frosting
1 cup butter at room temp
4 cups powdered sugar
1/4 c milk
1 1/2 tsp vanilla extract

combine, cream together


Cream cheese frosting
1 cup butter at room temp
4 cups powdered sugar
1 8 oz pkg softened cream cheese

combine, cream together