#12 Butternut Squash Cupcakes

I've really been on a squash kick lately. With so many types to choose from, I wanted to try something different. So Butternut Squash it is! Did you know that this fruit originated from South America?  I wish pumpkins were as easy to gut and clean. It's seriously takes like 4 scoops and their clean. The seeds are simple to bake too and they make a great sprinkle alternative.
Aidan hanging with the squash at Schuh Farm

Butternut Squash Cupcakes(courtesy of Vanilla Garlic)
The batter taste just like pumpkin pie!

The Goods

1 large Butternut Squash(enough for 2 cups puree)
4large eggs
1cup butter room temp
1cup sugar
1cup brown sugar
1/4 teaspoon allspice
1/4teaspoon nutmeg
1teaspoon Cinnamon
1teaspoon ground ginger
1teaspoon baking soda
1teaspoon baking powder

The How To

Quarter and seed the squash.
Just a couple of scoops and it's clean

Had Aidan separate and clean the seeds so we could bake them later

Place squash in a dish with 1/4cup of water and bake for 40mins at 350degrees (mine took closer to an hour). Let cool, scoop out (no skins) then puree in a food processor or blender.
Aidan has named our food processor "bullet"
I ended up with 3 cups of puree so I just froze the extra for next time.

In a medium bowl, whisk together dry ingredients and set aside.
Putting the little dude to work!
In a large bowl whisk together sugars, eggs, and butter. I actually did the sugar and butter first then added one egg at a time. Add dry ingredients and whisk until smooth.
Add in butternut puree.

Divide batter evenly among liners, filling each about halfway. I tend to fill mine a  little fuller :)

Bake at 350 until tops spring back when touched or test with a tooth pick. About 18-22mins. Transfer to wire rack to cool.

They didn't dome up as much as I would have like them to but they were still pretty tasty.

Orange Sage Buttercream(courtesy of My Plate, My World)
This was great tasting frosting, but I found it over powered the cupcake. Next time I think I will go with a basic cream cheese frosting. I think this frosting would be perfect on a vanilla cupcake or even chocolate.

The Goods
6 tablespoons softened butter
4 1/2 cups powdered sugar
1/4 cup plus 1tablesppon orange juice
zest of 1 orange
2 sage leaves, very finely chopped (I used bullet!!)

The How To

Place butter in a bowl of the mixer and beat on high until light and fluffy.
Add about half of the powdered sugar beat until incorporated, starting out on low speed, then increase slowly to high speed. Then add the other half of the sugar and repeat process. In a small bowl combine the orange, juice, zest and sage.
don't give up yet it looks better in a sec!
Then add to the butter beating on high until fluffy. If too stiff add a little more orange juice.

If you want you could add a little food coloring and make the frosting more orange or yellow too.
Topped the cupcakes off with some freshly baked seeds and they're ready to go! I also added a little bit of allspice too.

Up Next...
Pumpkin Butter Cupcakes

1 comment:

  1. I just discovered your blog! I'm doing The Twelve Days of Cupcakes in December (following up last year's Twelve Days of Cookies). I have been looking for cupcake recipes, and am happy to have discovered more!