Butternut Squash Cupcakes with Mascarpone Frosting & More

As I prepared to make these cupcakes. My love pulled up a chair to help. He climbed up and he said,"okay, we need 1 cup of flour and some budher (translation, he meant butter), right mommy?" I was speechless. All I could do was giggle and give him a kiss and a huge bear hug and tell him,"that's right sweetie, you're quite the sous chef!" Then he said,"fous chef? what's fous chef mommy?" I'll leave it at that. 

So, I had this butternut squash for some time now. It was looking at me and begging to be used in some way. And I wanted to use it in a way that I've never used before. First, I thought butternut squash gnocchi, because I came across a recipe in one of my magazines. Then I realized you needed a potato ricer. I was like, what's a potato ricer? That idea went out the window. Then I thought why not a sweet treat. Then DING. Cupcakes came to mind. Thanks Martha Stewart! 

Printable Recipe

Adapted from MarthaStewart.com

1 Large Butternut Squash (about 1-2/3 cups to 2 cups)

4 Large Eggs

1 Cup Granulated Sugar (you can add more for a sweeter cupcake)

1 Cup Softened Butter

1/4 tsp Salt

1/4 tsp Pumpkin Spice

1/4 tsp Nutmeg

1/2 tsp Ground Ginger

1 tsp Cinnamon

1 tsp Baking Soda

1 tsp Baking Powder

2 Cups Flour

1. Preheat oven to 400º degrees. Wash, dry and cut the squash in half length wise and remove seeds and place on a baking sheet. Brush on some extra virgin olive oil. Bake for about an hour. Check to see if the squash is done by piercing it with a fork.

2. Scoop the squash out, allow to cool and puree in your food processor. Set aside.

Thats my love mixing the butternut squash.

And I realized that he's always wearing that shirt!

He does have other clothes. Really, he does.

Before

After