Ingredients
1cupbutternut squash puree
⅓cupvegetable oil,or canola oil
½cupgranulated sugar
½cupbrown sugar
¼cupmilk,or soymilk
1tspvanilla extract
1¼cupsall-purpose flour
½tspbaking powder
½tspbaking soda
1tspcinnamon,ground
¼tspginger,ground
¼tspnutmeg,ground
¼tspsalt
8ozcream cheese,at room temperature
½cupbutter,at room temperature
2tbspreal maple syrup
1lbpowdered sugar,or more or less to achieve desired consistency
Preparation
Preheat the oven to 350 degrees F. Line the baking pan with 12 cupcake liners.
In a medium bowl, stir together the butternut squash puree, oil, sugars, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, being careful not to overmix.
Fill the liners with ¼ cup batter (cups should be approximately ⅔ full). Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.
Using an electric mixer, cream together the cream cheese, butter, and maple syrup until smooth and well-combined. Gradually add in the powdered sugar, mixing well until it’s all incorporated.
Use a pastry bag to pipe the frosting onto the cupcakes, or spread it on with a knife. Serve immediately or cover and refrigerate.
