Saturday, 10 December 2011

Butternut Squash Vanilla Cupcakes

The batter for this cupcake whips up into a wonderful velvet-like texture that is a dream to work with. No more boxed mixes for cupcakes in this house!  These are delightful filled with lemon curd.  Mini versions make a nice addition to Holiday Treat trays.  To increase the fat and protein content I normally substitute 1/2 cup of finely ground nuts for 1/2 cup of flour.  Be mindful if you are adding nuts and putting them on treat trays- nut allergies can be fatal!



Flour – 2 cups
Baking Powder – 2 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar 1 ¼ cup
Eggs – 2
Butternut Squash Baby Food – 1 cup
Vanilla Essence – 1 tsp


* Preheat the oven to 190deg C.
* Grease well or line 2 mini-muffin trays.
* Sift together flour + baking powder + salt 3 times. Keep aside.
* Cream the butter and sugar well on high speed until light and fluffy.
* Beat in vanilla essence, followed by eggs beaten in 1 by 1.
* Now beat in flour and squash alternatively till well incorporated.
* Put about a tsp full in each mini muffin casing, about ¾ full, as it will rise.
* You can add sprinkles on top if you like.
* Bake at 190deg C for 10-15 mins till golden brown.
* Remove immediately and cool on racks.
* If desired, ice them with a rosette of buttercream or ganache.
* Makes about 50-60 mini-muffins, which are ideal for a birthday party.

Note: This quantity also makes approximately 18 regular muffins.

This one has Chocolate Chip Vanilla Buttercream

Now for the frosting, which was by far the best tasting frosting I have ever made!  I only use real butter- I know, it's "bad" for you, but nothing that tastes this good could possibly be bad:)  Highly coveted recipe.....

1/2 cup of room temperature butter
2-3 cups of sifted icing sugar
1/4 cup frozen raspberries pureed with 1 tbsp triple sec or orange juice

Beat icing sugar with butter until creamy- add as much or as little as you like to get the best consistency- I mixed in about 2 1/2 cups and made a really stiff frosting first. Add the raspberry puree- again, you can add as much or as little as you want depending on how much of the raspberry flavour you want to come through- I went with the whole amount, which made a beautiful deep rose colour. Pipe (or spread) onto cooled cupcakes. Let them sit overnight so that the flavours blend.

Let me know if you give them a try, I would love to hear from you!


  1. Tried this out and absolutely loved them!! The hubby and little man couldn't get enough. My hubby was a little hesitant to try it since it had squash in it, so he asked little man for a small bite.. After that bite he ate 2 more! Its D-LISH!!! Can't wait to try out the other recipes :)

  2. I was just thinking about making vanilla cupcakes the other day and thought "I wonder if Jen has any healthy vanilla cake recipes!!" No joke. And then you posted's like you can read my mind :)

    I haven't made them yet but I will!!