Butternut Squash Cupcakes with White Chocolate Frosting

Published June 2, 2012

Had a great day at the Coit Road Market today. Celebrating its 80th birthday. Special props to Kevin Scheuring for his wonderful food. It was a great day to hang out with friends Lisa Schnee, Linda Park, Pat Hartmann and more. I made cupcakes and promised to post the recipe so here it is. Since I still had a couple of butternut squash left over from winter I decided to use one of them for this recipe. Thanks to my sister Cindy for getting the squash for me in Michigan last fall.

Butternut Squash Cupcakes

4 eggs

3/4 c. oil

2 c. sugar

2 c. cooked butternut squash, you can use pumpkin, too

1 3/4 c. flour

1/4 c. corn starch

2 t. baking powder

2 t. cinnamon

1 t. baking soda

1 t. ginger

3/4 t. salt

1/2 t. cloves

Preheat oven to 350. Beat together eggs, oil, sugar and squash. Mix dry ingredients together and beat into egg mixture. Line muffin cups with paper liners and fill cups about 2/3 full. I used mini pans and got 10 dozen cupcakes. You’ll get about 3 dozen in standard sized pans. Bake 30 minutes for regular cupcakes. The mini ones were bakes in 10-12 minutes. Cool before frosting.

White Chocolate Frosting

12 oz. white chocolate

1 lb cold butter

3-4 cups powdered sugar

Melt chocolate- I used a microwave. Cool chocolate and place in mixing bowl. Cut butter into pieces. Beat in butter a stick at a time. Beat in powdered sugar until frosting is the desired thickness.

These were a big hit today. I hope you enjoy them. If you read this blog but haven’t clicked the “follow” button I would really appreciate it. Thanks.

Posted in Cooking