Butternut Squash Cupcakes

Butternut Squash Cupcakes
Yield: 24 cupcakes

Ingredients
2 cups flour
2½ tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. ground cloves
1 cup unsalted butter, softened
1 cup packed brown sugar
2 eggs
½ tsp. vanilla extract
1½ cups cooked and mashed butternut squash
¾ cup milk

Directions
Preheat oven to 350°F. In a medium mixing bowl, mix the flour, baking powder, spices, and salt. In the bowl of a stand mixer, or in a separate bowl with electric beaters, beat the butter and sugar on medium speed until fluffy. Add the eggs and the vanilla, beating well after each addition. With the mixer on low speed, add the flour mixture, alternating with the milk. Beat until smooth, scraping down the sides of the bowl as necessary.

Line a muffin tin with paper liners. Fill about ⅔ of the way (about 2 tbsp.) with batter. Bake 15-20 minutes, until an inserted toothpick comes our clean. Cool completely on wire racks.

Recipe by Kim

Browned Butter Frosting

Ingredients
½ cup (1 stick) unsalted butter
3 cups powdered sugar
⅓ cup whipping cream
¼ tsp. maple flavoring (or vanilla)
Pinch salt

Directions
In a small saucepan over low heat, melt the butter. Continue to heat, whisking constantly, until the butter turns a light, golden brown. Remove from heat and allow to cool to room temperature.

Add the sugar, salt, and maple flavoring to the bowl of a stand mixer and mix together on the lowest speed. Slowly stream in the browned butter and continue to mix until the mixture looks like small peas. Add in the whipping cream, gradually increase the mixer speed to high, and whip until fluffy.