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Butternut Squash Cupcakes

What you need: 

2 1/2 + 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
pinch salt
1 cup butternut squash (skin on is okay), chopped
1/2 cup vegetable oil
1 1/4 cups sugar
2 tablespoons molasses
1/4 cup nondairy milk
nuts or dried fruits, optional
Frosting:
8 ounces vegan cream cheese
3/4 cup powdered sugar
1/4 cup nondairy milk (or less if you prefer thicker frosting)
2 tablespoons vegan margarine

What you do: 

1. Preheat the oven to 350 degrees F. Place 2 1/2 cups flour, baking power, cinnamon, allspice, and salt together in a bowl and mix. Place squash in food processor, or if you don't have one, dice the squash and mash. Blend together with the oil, add the sugar and molasses.
2. In a separate bowl, whisk together 1/4 cup flour and nondairy milk until frothy. Add to the squash mixture and blend. Add the squash mixture to the dry and mix until batter is consistent.
3. Add nuts and fruit, if using. Fill cupcake pan 3/4 full nd bake for 15 to 20 minutes, or until golden brown. For frosting, mix all ingredients together until smooth. Frost cooled cupcakes.
Source of recipe: I watch Jamie at Home and he made muffins out of squash, I messed with the ingredients and made cupcakes instead.

Preparation Time: 
Cooking Time: 
Servings: 
18
Recipe Category: 

SO HOW'D IT GO?

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Just made these minus the frosting with a few alterations, and they're great!!! I was really surprised that the squash didn't need to be cooked at all prior to blending into the batter, but it really doesn't.
My subs:
*1/4 cup each applesauce and butter instead of the 1/2 cup oil
*four flax seed eggs (1/4 flax seed meal and 1/4 liquid microwaved together a bit) instead of the soy milk/ flour eggs
*half/half whole wheat and whole wheat pastry flour instead of white flour.

I spiced with cardamom, cinnamon, and nutmeg (couldn't find my powdered ginger) and think I will make a cardamom flavored frosting but also really like the prospect of a sage frosting I saw elsewhere on the interwebs for this type of cupcake. Mine also took a lot longer to bake (upwards of 25 minutes) but that could just be my oven/muffin pans etc.

Anyway, all around AWESOME! Thanks for the idea!

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