Okay, I think I might be the only food blogger on the planet that is not bombarding you with cutesy Christmas food, gift ideas and crafts. Bummer, huh! Life has taken over. BUT, the other day Miss Ava and I spent a little quality time in the kitchen and made some incredible cupcakes! And I mean incredible! Prepare yourself!
I need to point out and give you a heads up that the only thing remotely healthy about these cupcakes is the butternut squash puree. When you take a look at the other ingredients, you will see that this is definitely an indulgent treat!!! Hey, it’s the Holidays! Enjoy!
Butternut Squash Cupcakes with White Chocolate Frosting
- 1 cup Butternut Squash Puree
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/3 cup Canola Oil
- 1/4 cup Milk
- 1 tsp. Vanilla Extract
- 1 1/4 cup Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1 tsp. Ground Cinnamon
- Dash of Ground Ginger (1/8 tsp.)
- 1/4 tsp. Grated Nutmeg
- 6 oz White Chocolate
- 8 Tbsp Unsalted Butter, at room temperature
- 1 3/4 cup Confectioners Sugar
- 1/4 cup Milk
Preheat the oven to 350 degrees and line one muffin tin with cupcake papers. Whisk together the butternut squash puree, sugars, oil and milk. In a separate bowl stir together the flour, baking powder, baking soda and seasonings. Add the dry ingredients to the wet and gently stir to combine. Do not overmix! Fill the cupcake papers 2/3 full and bake for 20 – 25 minutes. Remove from oven and allow to sit in the muffin tin for 3-5 minutes. Then remove and allow to cool on a wire rack.
Melt the chocolate in a double boiler. If you don’t have a double boiler you can make your own by simmering 1/2 to 1 inch of water in a small saucepan, cover with a glass bowl. Melt the chocolate in the bowl and stir often. Once it is melted and creamy, remove from heat and allow to cool slightly. Meanwhile, blend the butter in a mixer for several minutes until light and creamy. Add the powdered sugar in three increments, blending after each addition. Add the milk and blend to combine. Pour the chocolate into the frosting mixture. I transferred the mixture to the fridge for about 10 minutes to let it get to the proper icing consistency.
Combine the wet ingredients.
This is a great activity for little ones!
Combine the dry ingredients and gently stir into the wet.
This step is important! Find a super cute toddler to help fill the muffin tin with cupcake paper! Can we talk about the apron!!!! It’s from Tootlepip and the aprons they make are high quality and the most adorable I’ve ever seen! Check them out!!
Fill the muffin tins about 2/3 full.
Bake the cupcakes and then allow to cool. In the meantime start on the frosting.
Melt the chocolate over a double boiler.
Combine the melted chocolate with the butter/sugar/milk mixture and blend until smooth.
Ice the cupcakes and ENJOY!!!!!
This recipe will make 12 cupcakes and they won’t stick around long!!!!!