Butternut Squash Cupcakes

By dette

Ingredients

• CUPCAKES:
• 2 1/3 c. all-purpose flour
• 2 1/2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 c. butter or margarine, softened
• 1 1/4 c. sugar
• 3 eggs
• 1 c. mashed cooked butternut squash
• 2 tsp vanilla
• 1/2 c. milk
• 1/2 c sweetened dried cranberries
• 1/2 c. chopped pecans
• RUM BUTTERCREAM FROSTING;
• 6 c. powdered sugar
• 2/3 c. butter or margarine, softened
• 3 tsp vanilla
• 1 tbsp rum or 1 tsp rum extract + 2 tsp milk
• 4-5 tbsp milk
• Chopped pecans, if desired

Details

Servings 24
Preparation time 50mins
Cooking time 51mins

Preparation

Step 1

Heat overn to 350 degrees. Line muffin cups.

In medium bowl, mix flour, baking powder, pumpkin pie spice and salt, set aside.

In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating well after each addition,. Beat 2 minutes longer. Add eggs,k one at at iem, beating well after each addition. Beat in squash and vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, beating just until blended. Stir in cranberries and pecans.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans, place on cooling racks to cool.

Meanwhile, in medium bowl, mix powdered sugar and butter with electric mixer on low speed; stir in 3 tsp vanilla, then rum and 3 tbsp of the milk. gradually beat in enough remaining milk, 1 tsp at a time to make frosting smooth and spreadable

Frost cupcakesl garnish with chopped pecans.

cal 270; fat 16g; sat fat 9g; chol 60mg; sod 230mg; carb 54g; prot 3g; 1 starch; 2 1/2 other carb; 3 fat; carb choices: 3 1/2

Using cake mix:
Substitute 1 box yellow cake mix for the cupcakes above. Make cake mix as directed on box for cupcakes EXCEPT-use 1 c. mashed cooked butternut squash, 1/2 c water, 1/3 c. vegetable oil and 4 eggs. Stir 1/2 c sweetened dried cranberries and 1/2 c chopped pecans into batter. Bake and cool as directed on box. Frost as directed in recipe