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Ingredients

• Cupcake Batter
• 2 medium-size butternut squash, peeled, seeded and diced
• 4 ounces (1 stick) unsalted butter, room temperature
• 1 pound dark brown sugar
• 1 1/2 cups cake flour (recommended: Presto)
• 1 1/2 cups flour
• 2 teaspoons cinnamon, plus more for dusting
• 1 teaspoon mace

• 1 teaspoon ground ginger
• 4 eggs, whisked slightly
• Maple Cream Cheese
• 12 ounces cream cheese, room temperature
• 5 tablespoons unsalted butter, room temperature
• 1/2 cup maple syrup
• 1 1/2 cups powdered sugar

Description

Cooking Channel Serves Up This Butternut Squash Cupcake Stuffed With Maple Cream Cheese Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel