Thursday, June 3, 2010
Sour Cream Butternut Squash Cupcakes with Lemon Frosting
We had a butternut squash that needed to be used. I'm hopelessly out of canned pumpkin so it's butternut squash until I find more pumpkin. I used the recipe from Libby's Sour Cream Pumpkin Bundt Cake. I halved the recipe, made cupcakes, and modified a few of the ingredients.
Adding the streusel to cupcakes mostly worked, though in some cakes the streusel dropped to the bottom. The cake tasted fine but was a bit sticky as a result.
1/4 cup packed brown sugar
3/4 teaspoon pumpkin spice1 teaspoon butter or margarine
1 1/2 cups all-purpose flour
1/2 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/2 cup cooked butternut squash, pureed
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup (4 oz.) cream cheese softened
4 Tablespoons butter
1 1/2 (or more) cups powdered sugar
1/2 teaspoon vanilla extract
1/2 Tablespoon lemon juice
Preheat the oven to 350 degrees. (I still can't figure out our range cooker.) Line a muffin tin. To make the streusel, cut the butter into the brown sugar and pumpkin spice with a fork until crumbly.
For the cake you're supposed to combine the flour, cinnamon, baking soda and salt in medium bowl. (I'm too lazy to do this step so I added the dry ingredients separately to the wet ingredients.) Then beat the sugar and butter in large mixer bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the butternut squash, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
Fill each muffin cup about 1/3 full. Sprinkle a bit of the streusel on top of the batter then add more batter until the muffin cup is about 2/3 full.
Bake for about 35 minutes, until the a fork poked into the cupcakes comes out clean. You may want to check the cupcakes at 25 minutes because I still can't am not great at using my oven.
While the cupcakes cool make the frosting. Mix the cream cheese, butter, vanilla and lemon juice until creamy. Then mix in the powdered sugar, scraping down the sides of the bowl, until you have your desired consistency. Frost and serve. Makes 12 cupcakes.