Best Butternut Squash And Sultana Cupcakes Recipes

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BUTTERNUT SQUASH CUPCAKES



Butternut Squash Cupcakes image

Here's a great way to use some leftover squash-sneak it into these moist and delicious cupcakes, and your family will never know the difference!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 18

2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 cup mashed cooked butternut squash
2 teaspoons vanilla
1/2 cup milk
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
6 cups powdered sugar
2/3 cup butter or margarine, softened
3 teaspoons vanilla
1 tablespoon rum or 1 teaspoon rum extract plus 2 teaspoons milk
4 to 5 tablespoons milk
Chopped dried cranberries, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • In medium bowl, mix flour, pumpkin pie spice, baking powder and salt; set aside.
  • In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in squash and 2 teaspoons vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 1/2 cup milk, about half at a time, beating just until blended. Stir in 1/2 cup cranberries and the pecans.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, beat powdered sugar and 2/3 cup butter with electric mixer on low speed. Stir in 3 teaspoons vanilla, the rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes; garnish with chopped cranberries.

Nutrition Facts : Calories 370, Carbohydrate 54 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 42 g, TransFat 1/2 g

BUTTERNUT SQUASH CUPCAKES, CRANBERRY COMPOTE FILLING AND SAGE-CREAM CHEESE FROSTING



Butternut Squash Cupcakes, Cranberry Compote Filling and Sage-Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 24 cupcakes

Number Of Ingredients 25

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 stick unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 cup cooked, mashed butternut squash
3/4 cup whole milk, at room temperature
1/2 cup chopped pecans, optional
Cranberry Compote Filling, recipe follows
Sage-Cream Cheese Frosting, recipe follows
1 cup granulated sugar
12 ounces fresh cranberries, rinsed and drained
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
Pinch salt
1/2 teaspoon vanilla extract
2 to 3 cups powdered sugar
2 teaspoons juice from Cranberry Compote
1 tablespoon finely chopped fresh sage

Steps:

  • Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
  • In a large mixing bowl, cream together the butter and brown sugar until well blended using a hand held mixer. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Add the butternut squash and mix until well blended.
  • With the mixer on the lowest speed, add the dry ingredients and the milk, alternating between the two, beginning and ending with the flour, blending thoroughly after each addition. Stir in the chopped pecans if using.
  • Fill the cupcake liners two-thirds full with batter and bake until a wooden toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pans on a cooling rack for 10 minutes, and then remove the cupcakes from the pans and cool completely on the rack before filling and frosting.
  • To assemble: Core the center of each cooled cupcake using an apple corer. Spoon about 1 teaspoon of the cooled Cranberry Compote Filling into the cavity of each cupcake. Generously frost the top of each cupcake with the Sage-Cream Cheese Frosting.
  • Combine the granulated sugar and 1 cup water in a medium saucepan. Bring to a boil; add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally.
  • Cover and cool completely at room temperature.
  • In the bowl of a stand mixer, cream the cream cheese and butter together on medium-high speed until smooth. Add the salt and vanilla extract. Beat until incorporated. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Beat in the juice from the Cranberry Compote, and then add the chopped sage and mix on low speed until fully incorporated.

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