Butternut Squash Cupcakes

A great option for a healthier cake

 

MAKES 24 SERVINGS

Equipment needed: oven, cupcake tray, electric mixer or whisk, spatula, grater, chopping board, knife 

Total Time: 35 minutes

 

Ingredients: 

For the Butternut Squash Cupcakes-

  • 6 tablespoons vegan/non-dairy margarine
  • 3/4 cup sugar
  • 1/4 cup applesauce
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp each of ginger, ground cinnamon & ground nutmeg
  • 1-1/4 all purpose flour
  • 6 tablespoons almond milk PLUS 1-1/2 tablespoons apple cider vineagar: allow to sit until bubbly- about 5 minutes
  • 1 cup butternut squash peeled and grated
  • 1/4 cup walnuts chopped

    • For the Maple Buttercream Frosting-

  • 1/4 cup vegan/non-dairy margarine softened
  • 1-1/2 vegan cream cheese
  • 2 cups powdered sugar
  • 1-2 tablespoons almond milk
  • 1/4 teaspoon maple syrup

    • For the Topping-

  • 1/4 cup walnuts chopped

 

Method: 

    For the cupcakes –

    1. Preheat oven to 350 degrees.
    3. Prepare a cupcake tray with liners and set aside.
    5. Prepare buttermilk mixture by add vinegar to almond milk and allow to sit while you get the rest of the recipe together.
    7. In the bowl of an electric mixer, add the softened margarine and sugar. Cream together until light and fluffy, add the applesauce.
    9. In a separate bowl, whisk together the dry ingredients.
    11. Alternately add the buttermilk mixture with the dry ingredient mixture, scraping down the sides of the bowl as you go.
    13. Fold in the grated squash and walnuts by hand.
    15. Using an ice cream scoop, fill cupcake liners 3/4 full.
    17. Bake for 15-20 minutes or until a toothpick inserted comes clean.
    19. Allow to cool completely
    20. For the buttercream –

      1. Place the cream cheese and margarine in the bowl of an electric mixer on medium speed until light and fluffy.
      3. Reduce the speed to low and add the powdered sugar, almond milk and maple syrup. Beat until smooth and creamy.
      5. If it seems too thick to spread, add more almond milk. Too thin? Add more powdered sugar.
      7. Frost the cupcakes and sprinkle with the chopped walnuts.
      9. Serve immediately or cover and refrigerate to store.