Butternut Squash Cupcakes with Vanilla Bean Caramel Frosting
Eat your vegetables – for dessert with these butternut squash and Vanilla Beans caramel frosted cupcakes
Butternut squash puree provides the most delicious flavor, texture and color to these tender cupcakes. They are topped with a quick (and addictive) Madagascar Vanilla Bean frosting, and drizzled with caramel sauce – either store bought or homemade.
Butternut Squash Cupcakes with Vanilla Bean Caramel Frosting Recipe
For the cupcakes:
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg, room temperature
2 tablespoons whole milk
1 cup cooked butternut squash puree (store bought or homemade, directions below)
1 teaspoon Madagascar vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon flake salt
For the frosting:
12 tablespoons unsalted butter, room temperature
2 1/2 cups confectioner’s sugar
2 tablespoons whole milk
Caramel sauce (either store bought or homemade)
Make the cupcakes: Pre-heat oven to 350 degrees; line a 12-cup muffin tin with paper liners.
Beat the butter and both sugars till light and fluffy; scrape down the sides. Add the egg, milk, butternut squash puree and vanilla and beat again; scrape down the sides. Add the dry ingredients and beat till just combined. Scrape down the sides.
Divide the batter evenly among your cupcake liners and bake till the tops spring back lightly and a toothpick tests clean, 20 – 22 minutes. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat the butter till light and fluffy; scrape down the sides. Add 1 cup of the confectioner’s sugar and beat again. Split the vanilla bean lengthwise and scrape the seeds into the butter-sugar mixture, along with the milk. Beat till combined. Add another cup of confectioner’s sugar and beat once more. If you’d like a stiffer frosting gradually add the reserved 1/2 cup confectioner’s sugar, a bit at a time, till the desired consistency is reached.
Frost your cupcakes and drizzle with the caramel sauce.
To make your own butternut squash puree: Pre-heat the oven to 375 degrees; line a baking sheet with tin foil and spray with non-stick cooking spray. Halve and seed a medium butternut squash and cook, cut sides down, for one hour. When cool enough to handle scoop out the flesh and puree in a food processor. Any leftover squash can be frozen for later use.