Wednesday, September 22, 2010

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! 
Adapted from
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.

3. In a medium bowl, whisk together the flour, baking soda & powder, salt, cinnamon, ginger, nutmeg and pumpkin spice and set aside.

Expert mixing love!

4. In a large bowl, whisk together the sugar, eggs and butter. Add the dry ingredients and whisk until smooth. Then whisk in the butternut squash puree.

5. Prepare your muffin pan and add the batter a little over halfway. I made 12 cupcakes, you can make more. Bake at 350º for 18 minutes. Insert a toothpick in the center and check to see if it comes out clean. I also made two mini cakes in 5 inch pans. I baked the cupcakes and cakes together. When the cupcakes were done I left the cakes to continue baking for an additional 10 minutes for a total of 28 minutes. Do the toothpick test just in case.

Frosting for Cupcakes
Mascarpone Frosting by Martha Stewart, Makes 2 Cups just enough for 12 cupcakes.
1 Cup Heavy Cream
8 Oz Mascarpone Cheese, Room Temperature
1/2 Cup Confectioners Sugar, Sifted

1. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy). In another bowl, whisk together the mascarpone cheese and sifted confectioner sugars until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately and decorate cupcakes to you liking.

These moist, and flavorful cupcakes were so delicious! Cupcakes with loads of fiber. Thats a good thing. 

Then came the mini cake. I wanted to use a dark chocolate frosting for these babies. Because I LOVE dark chocolate. I don't use anything else. Usually. 

Frosting for the Mini Cake
Dark Chocolate Buttercream Frosting Adapted from Martha Stewart
1/2 Cup Sugar
1/2 Cup Egg Whites (about 3 eggs)
1-1/4 Stick Unsalted Butter. Cut into small pieces
8 Ounces Dark Chocolate, Melted and cooled slightly

1. Place sugar and egg whites in the bowl of an electric mixer and over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.

2. With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.

Gotta run. Must. Eat. Some. Now. Happy baking friends!

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28 Reactions to this post

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  1. roxan said... September 22, 2010 at 3:59 PM

    Whoa, who would ever have thought to put butternut squash into a cupcake? I wouldn't have... but it seems like such a great idea. They must have turned out delicious! Your frosting looks heavenly also. Can I ask what tip you use?

  2. Sommer J said... September 22, 2010 at 4:00 PM

    fous chef!!! hehehe so flipping cute, that kid!

    i'm sure the butternut squash is pleased you prepared it this way! ;) Those cupcakes looks delish!

  3. ~Lisa~ said... September 22, 2010 at 4:12 PM

    @ Roxan, I know right. I thought I was being original until I googled it and that darn Martha Stewart already made some haha. I used the Atecco's #846. I purchased a set at Williams & Sonoma.

    @ Sommer, he makes me laugh everyday!

  4. blackbookkitchendiaries said... September 22, 2010 at 4:39 PM

    this reminds me of my mom's looks stunnimg:) thank you for this post.

  5. Fun and Fearless in Beantown said... September 22, 2010 at 4:51 PM

    These look FABULOUS! Your son is SO adorable!

  6. Lisa said... September 22, 2010 at 5:46 PM

    What a perfect dessert for fall and what a delicious way to incorporate vegetables into dessert. Kind of curious what it would be like if Okinawan sweet potatoes were used in place of the butternut squash.

  7. Suzanne said... September 22, 2010 at 5:51 PM

    Great idea. I made cupcakes today too, but the box kind...shhhh.

    I have to feed about 25 kids tonight at our church!

  8. Tanantha @ I Just Love My Apron said... September 22, 2010 at 5:51 PM

    wow!! thank you Martha for a great recipe and big thank you to Lisa who delivers such a spectacular job! I love it Lisa! Welcome Fall!

  9. Monet said... September 22, 2010 at 6:59 PM

    I adore unique cupcake recipes...and this is certainly one of them! I'm so very impressed. This would make a perfect fall treat. Thanks for sharing!

  10. Pacheco Patty said... September 22, 2010 at 7:27 PM

    Just had to check this out! I love butternut squash, I bet these are really good, they sure look beautiful:)

  11. Tanvi said... September 22, 2010 at 8:51 PM

    loved the way u ve used pumpkin squash...yummy frosting!

  12. Linda's Yummies said... September 22, 2010 at 9:34 PM

    Hi Lisa. Those look great. Healthy and delicious :) I can just imagine the flavors. Your little sous chef looked like he did a good job helping mommy.

  13. Lawyer Loves Lunch said... September 22, 2010 at 11:20 PM

    I'm really glad you posted pictures of how to prep the squash. I've never purchased one because I'm so daunted by how to go at it. And that giant bowl of roasted squash looks fabulous! :)

  14. WhisperingWriter said... September 23, 2010 at 12:05 AM


    I so wish I had the patience to make stuff like this. I usually just stick to a mix from a box and frosting from a can.

  15. I'm a full-time mummy said... September 23, 2010 at 1:20 AM

    Oh he's so cute!!! Don't be surprised if you wake up one day to see all the cupcakes READY made for you by your cute lil' sous chef!

    Btw, thanks for your comment on my Maroon 5's latest album review :)

    ~ Jenny ( )

  16. jose manuel said... September 23, 2010 at 9:15 AM

    Como siempre una receta maravillosa, me gusta la combinación de ingredientes que haces.


  17. Lilia said... September 23, 2010 at 3:14 PM

    These look super yummy, Lisa! I love love love mascarpone and butternut squash in cupcakes sounds ingenious =)

    Your little sous chef looks adorable... it's so nice that the two of you always cook together! You are the model mom ;)

  18. Satya said... September 23, 2010 at 4:19 PM

    wow so cute n delicious looking cup cake the beautiful frosting on top of it


  19. Angus Beef said... September 23, 2010 at 9:29 PM

    Mmm... that frosting sounds yummy!

  20. Hyosun Ro said... September 23, 2010 at 11:19 PM

    Another great post! And cute photos of the boy who's becoming my favorite kid on line.

  21. Marisa said... September 24, 2010 at 12:33 PM

    These look sooo good! Butternut squash naturally has the sweet/savory thing going on--such a great idea to incorporate it into a cupcake. Very nice photos!

  22. aipi said... September 24, 2010 at 7:15 PM

    Awesome the frosting!

  23. Justin said... September 24, 2010 at 9:05 PM

    this all looks so good. gosh, if i had to actually find my potato ricer, that would be a challenge. i know i have one, but i haven't seen it in a long time. i'm thinking maybe a box in the basement.

  24. Hannah said... September 24, 2010 at 10:27 PM

    OMG, these look so good! I am going to make these when I get home from vacation! Yummy! I love the pictures of your little man helping you out in the kitchen! He is too cute! You might just have a little chef in the making!

  25. cooperl788 said... September 24, 2010 at 11:10 PM

    These look beyond good! I have a personal love affair with butternut squash, so this is right up my alley. I love that you show your little guy helping you - cooking is one of Georgia's favorite things to do now.

  26. Juneann said... September 27, 2010 at 10:43 AM

    These look so delicious, they are featured today on Cupcakes Take The Cake!! Yum!

  27. Kathryn said... October 1, 2010 at 5:54 PM

    Yum! What a great time of year to be cooking squash! Have you ever tried butternut squash risotto? It's my fave!

  28. Annie said... October 10, 2010 at 5:09 PM

    yum!! i just made these for my family because i was home from college for fall break. they really are delicious! they are so moist inside!! big hit