buttercup squash cupcakes with cream cheese frosting

Lov’in those storage crops!  Homemade, locally grown goodness, in the middle of winter.Buttercup squash and fresh ground whole wheat from Wolf Pine Farms Winter Share.

Ingredients

Makes 18

  • 2 cups flour- {I like to do half and half, whole wheat and all purpose, for most of my baking needs.  fresh ground wheat will always be more moist, and doing the combination of two make for a more moist cupcake/cookie/muffin.  i find too much wheat can be a little coarse.}
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 2 cups squash {roast squash, cup in half, face down in a pan, bake 45 min. approx.  use 2 cups worth and freeze the rest for other winter baking projects or to put in a soup or something later.  also, this is a good thing to do if it doesn’t look like your squash are going to last through the winter.  roast them and freeze them.  also saved time so that you don’t have to roast a squash every time you want to bake.}

Directions

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

For the frosting I used this recipe

Ingredients

Makes about 2 cups

  • 8 ounces cream cheese, room temperature  {i added more cream cheese than butter}
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract  {more vanilla, always more vanilla, and a little cinnamon too}

Directions

  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

 

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