Sweet Squash Cupcakes with Caramel- Whipped Frosting

Categories: Cupcakes, muffins

Ingredients

• 1 cup all-purpose flour
• 1 tsp. baking powder
• 2 tsp. ground cardamom
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1 cup sugar
• 3/4 cup canola oil
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 1 1/2 cups shredded butternut squash (about 6 oz.)
• 1/2 cup chopped pecans, toasted
• Frosting
• 6 Tbsp. unsalted butter, softened, divided
• 1/2 cup packed light brown sugar
• 1/2 cup heavy whipping cream
• 1 Tbsp. light corn syrup
• 6 oz. cream cheese, softened

Directions

1. heat oven to 350 degrees. Line 12 muffin cups with paper liners. Whisk flour, baking powder, cardamom, cinnamon, ginger and salt in medium bowl.

2. Beat sugar and oil in large bowl at medium speed 30 seconds or until blended. Add eggs, one at a time, beating well after each addition. Add vanilla. At low speed, beat in flour mixture until blended. Stir in squash and pecans. Spoon into muffin cups.

3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.

4. Meanwhile, melt 3 Tbsp. of the butter in medium saucepan over medium heat. Stir in brown sugar, cream and corn syrup. Bring to a boil over medium-high heat; boil 2 to 3 minutes, or until caramel sauce is slightly thickened, stirring frequently. Pour into medium bowl, refrigerate 20 to 30 minutes or until cool.

5. Beat cream cheese with remaining 3 Tbsp. butter in large bowl at medium speed 1 minute or until fluffy. Slowly beat in 1/2 cup of the caramel sauce until blended. using a pastry bag and medium star tip, or resealable plastic bag with corner cut off, pipe frosting over top of cupcakes. Lightly drizzle remaining caramel sauce over frosted cupcakes. Store in refrigerator; serve at room temperature.

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