Chai Spiced Butternut Squash Cupcakes

Name: Chai Spiced Butternut Squash Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/3 cups butternut squash, pureed; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 cup vegetable oil; 1/3 cup whole milk; 2 teaspoons vanilla extract; 1 1/2 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoon chai spice; 8 ounces cream cheese, room temperature; 3 tablespoons butter, room temperature; 1/8 cup maple syrup; 1 teaspoon vanilla extract; 1 1/2-2 cups confectioners sugar; a pinch of chai spice (optional garnish)

August 1, 2021

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I have always loved the flavors of chai spices. They remind me of the fall and crisp evenings and are similar to pumpkin spice in their warmth and spiciness. The spices used in both chai and pumpkin spices are the same, they are just balanced differently. Where pumpkin spice has a strong cinnamon presence, chai is more equally influenced by all of the spices creating a similar, but uniquely special flavor.

These butternut squash cupcakes are the perfect vessel for appreciating the chai spices. They are super moist and just bursting with fall flavors. Yet another way to use winter squash!

Let’s get them started…

To make these cupcakes, you will need about 2 cups of roasted or caramelized butternut squash cubes. I usually have leftovers after making butternut squash and these cupcakes are the perfect use for them. Today, I am using leftovers from my caramelized butternut squash recipe a few days ago (which I highly recommend, by the way). Puree the squash until smooth and you should have about 1 1/3 cup of pureed squash, which is exactly what you need for 12 of these delicious cupcake.

In addition to the pureed butternut squash, you will need 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/4 cup of vegetable oil, 1/3 cup of whole milk, 2 teaspoons of vanilla extract, 1 1/2 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 2 teaspoons of chai spice. If you cannot find a chai spice blend at your grocery store, check out my chai spice recipe! It is simple and you will use it on so many things!

Start by combining 1 1/3 cup of butternut squash puree with 1/4 cup of vegetable oil, 1/3 cup of whole milk and 2 teaspoons of vanilla extract. Next, add 1/2 cup of granulated sugar and 1/2 cup of brown sugar and mix to incorporate.

Add 1 1/2 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 2 teaspoons of chai spice and mix until fully incorporated.

Divide the batter between 12 lined cupcake tins. Each tin should be about 2/3 full.

Bake the cupcakes in a 350 degree oven for about 20 minutes. The cupcakes are done when a toothpick comes out clean from the center.

Transfer the cupcakes directly onto a cooling rack and let them cool completely before frosting them.

Speaking of frosting, we are going to frost these chai spiced butternut squash cupcakes with a maple cream frosting that is truly delicious.

Start the frosting by creaming together 8 ounces of room temperature cream cheese with 3 tablespoons of room temperature butter. The butter should not be too soft. Once they are combined and creamy, mix in 1/8 cup of maple syrup and 1 teaspoon of vanilla extract.

Finally, gradually add in 1 1/2 to 2 cups of confectioners sugar. I do not like my frosting super sweet, so I only add in 1 1/2 cups, but you can start with that, do a taste test and then add more if you want it a bit sweeter.

Once the frosting is thick and creamy, chill it until the cupcakes are fully cooled and ready to be frosted. I like to pipe my frosting on, so before I chill it, I will transfer it into a piping bag. The easiest way to do this is to put the tip (I used a closed star tip) in the bag and place the bag over a tall water glass…

Use a silicone spatula to scoop the frosting into the bag, twist the top closed and place it into the refrigerator to chill until you are ready to use it. It will firm up a bit as it chills, but will still be workable.

Once the cupcakes are fully cooled, add your frosting and sprinkle a bit of chai spice over top and get ready to enjoy the flavors of fall…

*Note: This amount of frosting will be enough to frost each cupcake with the normal amount of frosting, but if you want to double it up (like in my photos), double the recipe.

I knew these cupcakes would be delicious, but I was not prepared for just how delicious they actually turned out to be. They are super moist and the chai spice is bold, but not overpowering. Fall flavors at their best…

The maple cream frosting is so creamy and light with just the right amount of maple. It pairs perfectly with the warm spices in the cupcakes.

The butternut squash is sweet and earthy, like pumpkin, but different. I could never bring myself to say that butternut squash is better than pumpkin, because it isn’t, BUT it is right up there with pumpkin on my list of favorite fall ingredients.

You are going to love these cupcakes…

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