Imagine sinking your teeth into a warm, spiced Butternut Squash Cupcake, the sweet aroma wafting through your kitchen. These little delights are an explosion of flavors, combining the natural sweetness of butternut squash with warm cinnamon and nutmeg, creating a treat that’s cozy and inviting.
Perfect for autumn gatherings or a simple afternoon snack, these cupcakes bring a touch of nostalgia, reminding you of crisp leaves and joyful celebrations. The moist texture pairs beautifully with a creamy frosting, making each bite a delightful experience.
Best of all, whipping up these scrumptious cupcakes is quick and easy, allowing you to indulge in a homemade treat without spending hours in the kitchen. In this article, you will discover how to create your own batch of Butternut Squash Cupcakes that are sure to impress friends and family alike. Get ready to bake up some joy!
Why You’ll Love This Butternut Squash Cupcakes
These delightful cupcakes aren’t just delicious; they also offer a myriad of benefits that make them a must-try!
- Healthful ingredients — Packed with nutritional goodness from butternut squash, these cupcakes provide vitamins and minerals in every bite.
- Kid-approved — Their natural sweetness and inviting flavor make them a hit with even the pickiest eaters.
- Simple to make — With straightforward steps and easy-to-find ingredients, whipping up these treats is a breeze.
- Perfect for any occasion — Whether for a casual family dessert or an impressive addition to a gathering, these cupcakes are versatile.
- Minimal cleanup — Simple preparation means less time scrubbing dishes and more time enjoying your sweet creations.
- Comfort food with a twist — Experience the cozy, autumnal flavors that evoke warmth and nostalgia in every bite.
- Gluten-free options available — Enjoy these cupcakes worry-free, catering to those with gluten sensitivities by easily swapping in gluten-free flour.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs (room temperature)
- 1 cup butternut squash puree (homemade or canned)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 tablespoon milk (or more for desired consistency)
Optional Toppings
- 1 cup chopped walnuts (toasted) (optional)
- Cinnamon sprinkle (optional)
Equipment Needed
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- 2 to 3 muffin tins (12-cup capacity each)
- Paper cupcake liners
- Cooling rack
- Rubber spatula
- Food processor or blender (for pureeing squash)
How to Make Butternut Squash Cupcakes
Prepare the Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- Puree the butternut squash. If using fresh squash, bake it at 400°F (200°C) for about 45 minutes, or until tender. Scoop out the flesh and blend until smooth.
- Mix the dry ingredients. In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of cinnamon, and a pinch of salt.
- Combine the wet ingredients. In a separate bowl, beat 2 eggs with 1 cup of sugar until light and fluffy, about 3 minutes. Then, add ½ cup of vegetable oil and 1 teaspoon of vanilla extract, mixing until combined.
- Stir in the squash puree. Gently add the prepared squash to the wet mixture, stirring until fully incorporated.
- Add the dry ingredients. Gradually fold the dry mixture into the wet mixture until just combined. Do not overmix, as this can make the cupcakes dense.
Bake the Cupcakes
- Fill the cupcake liners. Using a scoop or spoon, fill each liner about 2/3 full with batter, ensuring even distribution for even baking.
- Bake in the preheated oven. Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes. Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely.
Frost the Cupcakes
- Prepare the frosting. In a bowl, beat 8 oz of cream cheese and ½ cup of butter until smooth. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until fluffy.
- Frost the cooled cupcakes. Using a spatula or piping bag, spread or pipe the frosting over the cooled cupcakes.
- Garnish if desired. Sprinkle your favorite nuts or cinnamon on top for extra flavor and decoration.
Tips for the Best Butternut Squash Cupcakes
- Use fresh butternut squash — Roasting fresh squash intensifies the flavor and moisture in your cupcakes. Avoid canned puree for the best texture.
- Check for doneness — Insert a toothpick into the center; it should come out clean. Overbaking can lead to dry cupcakes, so keep a close eye on them!
- Experiment with spices — Adding a teaspoon of nutmeg or ginger can elevate the flavor profile. For a spicy twist, incorporate a pinch of cayenne pepper.
- Replace flour for gluten-free variation — Substitute all-purpose flour with a 1:1 gluten-free blend to accommodate dietary restrictions.
- Enhance texture with nuts — Fold in chopped walnuts or pecans for a delightful crunch that complements the softness of the cupcakes.
- Make ahead and freeze — Bake the cupcakes, cool completely, and freeze them. Thaw and frost as needed for a quick dessert option!
Variations to Try
- Maple cream cheese frosting — Use cream cheese frosting and mix in maple syrup for a deliciously sweet topping.
- Chocolate chips — Stir in semi-sweet or dark chocolate chips for a decadent twist.
- Orange zest — Add a tablespoon of freshly grated orange zest to the batter for a bright and citrusy flavor.
How to Store Butternut Squash Cupcakes
Room Temperature: Store frosted cupcakes at room temperature for up to 2 days in an airtight container. If un-frosted, they can last up to 3 days.
Refrigerator: To extend freshness, store cupcakes in an airtight container in the refrigerator for up to 5 days. It’s best to keep them separated with parchment paper to avoid sticking.
Freezer: Butternut squash cupcakes freeze well. Wrap each cupcake individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months.
How to Reheat
For best results, thaw in the refrigerator overnight, then microwave for 15-20 seconds or warm in a 350°F oven for about 10 minutes until heated through.
Make-Ahead Tips
You can prepare the cupcake batter a day in advance and store it in the fridge, or bake the cupcakes without frosting and freeze them for easy last-minute desserts.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 cupcake |
| Calories | 190 kcal |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Carbohydrates | 28g |
| Fiber | 2g |
| Sugar | 12g |
| Protein | 3g |
| Sodium | 150mg |
Frequently Asked Questions
Can I use pumpkin puree instead of butternut squash puree?
Yes, you can substitute pumpkin puree for butternut squash puree in equal amounts. However, keep in mind that this may slightly change the flavor and texture of the cupcakes.
How can I make this recipe gluten-free?
To make these cupcakes gluten-free, simply substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture.
What is the best way to store leftover cupcakes?
Store leftover butternut squash cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. For longer storage, freeze them for up to three months.
Can I double the recipe for a large gathering?
Absolutely! You can double the ingredients and bake them in batches. Just ensure you adjust the baking time slightly if using larger pans.
Why did my cupcakes turn out too dense?
Dense cupcakes may result from over-mixing the batter or using too much flour. Be sure to measure your flour accurately and mix just until combined.
What toppings pair well with butternut squash cupcakes?
These cupcakes are delicious topped with cream cheese frosting, maple glaze, or even a sprinkle of cinnamon sugar for added flavor. Nuts or toasted coconut can also add a tasty crunch.
Can I make the batter ahead of time?
While it’s best to bake the cupcakes fresh, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just give it a gentle stir before pouring it into the cupcake liners.
Final Thoughts
These Butternut Squash Cupcakes are truly a delightful twist on traditional desserts, combining the natural sweetness of squash with warm spices for a flavor explosion that’s hard to resist. They’re not only easy to make but also perfect for fall gatherings, cozy get-togethers, or even just indulging yourself at home.
We encourage you to give this scrumptious recipe a try! After baking your batch, drop a comment below to share your thoughts or leave a rating — we’d love to hear from you. Also, don’t forget to spread the joy by sharing your creations on social media or with friends. Happy baking!