Butternut Squash Cakes Recipe
Last Updated on
These delicious cakes are perfect for baking and a great alternative to pumpkin cakes. Make them for Halloween parties, Thanksgiving gatherings, or have them as a treat for guests.
Freeze these cupcakes in a soft cream cheese frosting for baking or in this light and delicious caramel cream cheese frosting . They are captured with this orange butter-glow .
What you need
. 2 1/4 cups all-purpose flour (about 10 ounces, spoon and swipe ) 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 cup butter (softened) 1 1/2 cups brown sugar (packed) 2 large eggs 1 cup butternut squash (cooked and mashed) 2 teaspoons vanilla extract 3/4 cup milk Optional: 1/2 cup pecans (chopped)
How to make this
Preheat oven to 375 F. Line 24 muffin cups with cupcake liners. In a medium bowl or on a waxed paper towel, combine flour, baking powder, baking soda, salt and spices. In a mixing bowl fitted with an electric mixer, cream butter and sugar until well blended. Stir in the eggs until well mixed. Add the pickled butternut squash and vanilla and mix well. Add dry ingredients, alternating with milk and mixing thoroughly after each addition. Stir in finely chopped pecans, if using. Fill lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a cake tester inserted into the top or center comes out clean. Cool in pan on rack for 10 minutes. Remove cupcakes from pan and cool completely on rack before frosting. Frost with soft cream cheese frosting or this delicious caramel cream cheese frosting . Nutrition Facts (per serving) Calories 179 Total fat 9 g Saturated fat 4 g Saturated fat 3 g Cholesterol 50 mg Sodium 281 mg Carbohydrates 23 g Fiber 1 g Protein 3 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
