Go Back
Print Recipe

Chai Spiced Butternut Squash Cupcakes

Beautifully flavored cupcakes with butternut squash and chai spices.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Middle Eastern

Ingredients

Chai Spiced Butternut Squash Cupcakes

  • 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

Maple Cream Frosting

  • 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)

Instructions

Chai Spiced Butternut Squash Cupcakes

  • Preheat your oven to 350 degrees
  • Puree about 2 cups of roasted butternut squash to get 1 1/3 cups of puree
  • In a medium bowl, combine 1 1/3 cups of butternut squash puree with 1/3 cup of whole milk, 1/4 cup of vegetable oil and 2 teaspoons of vanilla extract
  • Whisk in 1/2 cup of granulated sugar and 1/2 cup of brown sugar until combined
  • 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 whisk until fully incorporated
  • Line a 12 muffin tin and divide the batter evenly between the 12 cups (each should be about 2/3 of the way full)
  • Bake on the center rack of a 350 degree oven for 20 minutes or until a toothpick comes out of the center of a cupcake clean
  • Transfer the cupcakes directly onto a cooling rack to cool fully

Maple Cream Frosting

  • To prepare the frosting, cream together 8 ounces of room temperature cream cheese with 3 tablespoons of room temperature butter, using either a stand mixer or an electric hand mixer
  • Mix in 1/8 cup of maple syrup and 1 teaspoon of vanilla extract
  • Gradually add 1 1/2 to 2 cups of confectioners sugar (depending on how sweet you want your frosting)
  • Transfer the frosting into a piping bag (optional)
  • Chill the frosting until the cupcakes are completely cooled
  • Top each cupcake with frosting and a sprinkle of chai spice
  • Enjoy with some coffee  :)