Spiced Butternut Squash Cupcakes

November 11, 2014

Cupcakes made with butternut squash, flavored with butter rum, and topped with a cinnamon mascarpone frosting.

For the cupcakes

3/4 cups butter, softened
1 cup granulated sugar
1 1/4 cups light brown sugar
3 eggs
1/4 teaspoon LorAnn oils, butter rum flavor
2 cups butternut squash puree
2 1/3 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk (or buttermilk replacement, see below)
1 cup chopped pecans or walnuts (or 1/2 of each)

For the frosting

1 cup heavy cream
8 oz. mascarpone cheese, room temperature
1/2 cup powdered sugar
1/4 teaspoon cinnamon

For the cupcakes Preheat oven to 350° F. In a stand mixer, cream together the butter and sugars until light and fluffy. Then add the eggs, squash, and butter rum. Mix until well blended. In a large bowl,...
See the full directions on my site

Nutritions

Calories
242

Sodium
159mg
6% DV

Fat
13g
21% DV

Protein
2g
5% DV

Carbs
27g
9% DV

Fiber
1g
6% DV