Butternut Squash Cupcakes with Maple Frosting Recipe
If you’re searching for a cozy, slightly sweet treat that feels like a warm hug in dessert form, you’ve just found it. These Butternut Squash Cupcakes with Maple Frosting are a delightful twist on classic cupcakes, using roasted butternut squash purée to bring moisture, softness, and a subtle earthiness to the batter. Topped with a luscious, creamy maple frosting, each bite feels like fall wrapped up in a cupcake, combining spice, sweetness, and silky texture in perfect harmony.
Ingredients You’ll Need
This recipe shines because of its simple, thoughtful ingredients; each one plays a key role in building that tender crumb, rich flavor, and beautiful color. You don’t need a long list of fancy stuff—just a handful of kitchen staples combined with the star ingredient, butternut squash, and a splash of maple magic.
- 1 ½ cups Flour: The base of the cupcakes providing structure and a soft crumb.
- 1 tsp Baking powder: Helps the cupcakes rise and become fluffy.
- ½ tsp Baking soda: Works with acidic ingredients to add lift and tenderness.
- 1 tsp Cinnamon: Adds warm, cozy spice that complements the squash beautifully.
- ½ cup Brown sugar: Gives natural sweetness and a hint of molasses flavor.
- ½ cup Oil: Keeps the cupcakes moist without heaviness.
- 2 Eggs: Bind everything together and provide richness.
- ¾ cup Butternut squash purée: The star ingredient that adds moisture, color, and a subtle sweetness.
- 1 tsp Vanilla extract: Rounds out the flavors, enhancing warmth and depth.
- 4 oz Cream cheese: For a smooth, tangy frosting base.
- 2 Tbsp Maple syrup: Natural sweetness that pairs perfectly with cream cheese.
- ½ cup Powdered sugar: Sweetens and thickens the frosting for that silky finish.
How to Make Butternut Squash Cupcakes with Maple Frosting
Step 1: Prep and Roast
Start by roasting your butternut squash until tender, then blend it into a smooth purée. This step is the heart of the cupcakes because the purée adds incredible moisture and natural sweetness while giving the batter a gorgeous golden glow. You can also use store-bought purée if you’re short on time, but homemade always tastes fresher.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon. This dry mix ensures even distribution of leavening agents and spice throughout the cupcakes, so every bite hits that perfect balance of fluffy texture and cozy warmth.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, brown sugar, and oil until smooth. Then stir in the roasted butternut squash purée and vanilla extract. This wet mixture is where the magic happens—it brings moisture and flavor, while the sugar and vanilla elevate the natural sweetness of the squash.
Step 4: Bring Batter Together
Pour the wet ingredients into the dry and gently fold until just combined. Be careful not to overmix, as that can make the cupcakes dense. The batter should be thick, with flecks of cinnamon teasing your senses and promising deliciousness.
Step 5: Bake to Perfection
Fill muffin cups about two-thirds full with batter and bake at 350°F for 20 to 22 minutes. Keep an eye on them—the cupcakes should spring back lightly to the touch and a toothpick inserted in the center should come out clean. Let them cool completely before frosting.
Step 6: Whip Up the Maple Frosting
While cupcakes cool, beat the cream cheese, maple syrup, and powdered sugar together until smooth and fluffy. This frosting is the perfect balance of creamy tang and sweet maple, complementing the warm spices and natural squash flavor beautifully.
Step 7: Frost and Enjoy
Spread or pipe the maple frosting generously over each cooled cupcake. The texture contrast of soft cupcake and silky frosting is irresistible—get ready for a treat that’s as pleasing to the eye as it is to your taste buds.
How to Serve Butternut Squash Cupcakes with Maple Frosting
Garnishes
A simple sprinkle of chopped toasted pecans or a dusting of cinnamon sugar on top can add crunch and visual appeal. For an extra festive touch, consider tiny edible gold leaf flakes or a drizzle of pure maple syrup to intensify that cozy sweetness even more.
Side Dishes
Serve these cupcakes alongside a cup of spicy chai tea or warm apple cider for a delightful pairing. They also make an excellent dessert for a fall dinner party or holiday gathering where warm, comforting flavors are the star.
Creative Ways to Present
Try placing the cupcakes inside decorative paper liners for a rustic effect or topping each one with a small roasted squash seed or a fresh thyme sprig to echo the autumnal vibe. You could even layer crushed gingersnap cookies underneath the frosting for added texture surprise.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes covered tightly in an airtight container at room temperature for up to two days. If your kitchen is on the warmer side, storing them in the refrigerator will extend freshness for up to 4 days but allow them to come to room temperature before serving so the frosting softens.
Freezing
You can freeze baked butternut squash cupcakes without frosting for up to three months. Wrap them individually in plastic wrap and then place in a freezer-safe container or ziplock bag. When ready to frost, thaw overnight in the fridge, then bring to room temperature before frosting and serving.
Reheating
If you want to enjoy warm cupcakes, gently heat a single cupcake in the microwave for about 10 seconds — careful not to melt the frosting too much! Warmed cupcakes release the cozy spices and squash flavor beautifully, making them extra comforting.
FAQs
Can I substitute canned pumpkin for butternut squash purée?
Yes! Canned pumpkin is a good substitute in this recipe, though it has a slightly different flavor and moisture content. It will still deliver a lovely texture and taste close to the original.
Is it possible to make these cupcakes gluten-free?
Absolutely. Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The baking times might vary slightly, so keep an eye on your cupcakes as they bake.
How long do the Butternut Squash Cupcakes with Maple Frosting last?
Freshly made cupcakes are best enjoyed within 2 to 4 days when stored in the fridge. Beyond that, they may start to dry out or lose the creaminess of the frosting.
Can I use butter instead of oil in the batter?
You can swap oil for melted butter to add richness, but the cupcakes might turn out a bit denser. Oil helps keep them light and moist, which works really well with butternut squash.
What’s the best way to make homemade butternut squash purée?
Simply peel and cube fresh butternut squash, roast it at 400°F for about 30 minutes until tender, then blend or mash until smooth. This method brings out a natural sweetness that elevates your cupcakes.
Final Thoughts
These Butternut Squash Cupcakes with Maple Frosting are more than just a dessert—they’re a celebration of fall flavors packed into a delightful little bundle. Once you try them, they’re guaranteed to become one of your favorite go-to recipes for cozy evenings, holiday celebrations, or anytime you want a comforting, sweet treat with a touch of elegance. So gather your ingredients, roll up your sleeves, and dive into baking something truly special!
