Great Cupcake recipe for birthdays, holidays or just because...
First, let me say that these cupcakes are not for the faint of heart and they are not for people who are going to eat them and feel guilty about the next day or even the second after they eat them. These sinfully delicious, unbelievably moist butternut squash cupcakes are for people who love sweets and have couldn't care less who knows it. It's for those who love to indulge in sweet goody goodness and relish each and every bite of a moist delicious desert. It's not for the vegan, it's not for the butter shy, and it's not for those who fear they will lose their teeth from eating a lot of sugar. Make these cupcakes for a party with your girlfriends, or a party by yourself-smile.
With either type of party, these delicious cupcakes go great with a tall glass of ice cold milk. Hey, for those who feel guilty about indulging, you can always have a nice tall glass of skim milk to ease some of that guilt. Then again, recent research from a Tel Aviv research study proves that if you have your sweets for breakfast then you will actually lose weight because you will have all day to work off the calories.
So Let's Get To It-How Do I Make These Irresistable Butternut Squash Cupcakes?
You forgot...unbelievably moist, irresistable butternut squash cupcakes. Since this is my original recipe, I really hope that you will enjoy it and use it often. If used responsibly, you won't get fat. :) I went through a lot of trial and error before these cupcakes came out exactly the way I wanted them. Finally, after having dry cupcakes that were good but definitely not sinfully good, I figured out the secret to moisture-egg yolk. A lot of cake recipes that come out really moist, use at least 1/4 cup oil, but sometimes it can make the cake too oily and take the enjoyment right out of your sweet treat. However, by using egg yolks, you care getting the same great moisture effect without the excessive oil in your baked goods. So for cake and cupcake recipes that call for oil, skip the oil and use egg yolk instead, you won't be disappointed.
Simply Amazing-Unbelievably Moist-Irresistable Butternut Squash Cupcakes and Icing Recipe and directions.
- 1 1/2 cup Butternut Squash puree (you can use fresh butternut squash. After you boil it so that it softens, make sure you peel it really well and them mash it. You can then measure out 1 and 1/2 cup for your recipe)
- 1 cup butter (this is 2 sticks of butter), softened
- 2 cups of sugar (if you make it initially and find that it is just too sweet for you, decrease the amount of sugar to 1 1/2 cups sugar) Also, instead of white sugar, try using pure cane sugar as a healthier alternative
- 1 TBS vanilla
- Secret to Incredible moistness- 8 egg yolks (any cupcake or pound cake recipe that calls for any amount of eggs, to get a very moist version of the cake or cupcake, simply just use twice the amount of egg yolk. So if your recipe calls for 4 eggs, use 8 egg yolks). This recipe calls for 8 egg yolks, but if you ever had to get rid of a dozen eggs-you can use up to 12 egg yolks and use the whites to make frosting, or put the whites in a nice egg-fried rice recipe.
- 2 cups flour (if you want some kind of healthiness to this cupcake recipe, you can use whole wheat flour or whole white wheat flour here instead of just using cake flour or all purpose or even white flour-the moistness won't be affected if you use whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 to 2 tsp of nutmeg
- 1 to 2 tsp cinnamon
- 1/3 cup of condensed milk or regular milk will do here
- Mix all of the dry ingredients together. Either by hand or in a blender or with a mixer, mix all of the wet ingredients together until the mixture is smooth. Slowly add the dry ingredients to the wet ingredients and mix thoroughly.
- You can make this into a cake or cupcakes. However, since this recipe is for the cupcakes you'll need cupcake cups preferably large unbleached chlorine free (TCF) baking cups. This recipe will make 12 to 15 really moist, spongy cupcakes. So pack those baking cups until they get to the brim.
- Bake the cupcakes until golden brown. Test it by sticking a toothpick in the center, when the toothpick, or knife comes out clean, you are done!
- Let the cupcakes cool for at least 30 minutes before applying an icing or frosting.
- My family loves these without frosting but if you are a frosting person, then these go really well with a cream cheese frosting.
Cream Cheese Frosting Recipe
- 2 Packages of cream cheese (these packages should be cold, they should remain in the refrigerator until you are ready to use them).
- 1 stick of butter at room temperature
- 2 cups of powdered sugar
- 1 tsp vanilla
- Mix all cream cheese until it softens
- Add in vanilla
- Add in sugar gradually while still mixing
- You can add a few tsp of milk to loosen up the mixture if it is too thick. If it is too watery or not thick enough, then add more sugar.
- If you mix the cream cheese too long you will toughen up the mixture so just mix it well enough to get you to your desired consistency.
- Spread the icing/frosting over your cooled cupcakes and enjoy
Calories? eh? If I listed the calories per cupcake here, you probably wouldn't make it so if you really want to figure out the amount of calories, you can easily do that by adding them up from the packages as you bake.
As stated above, these cupcakes are for pure indulgence. They are moist and sinfully delicious and you will make them time and time again.
Butternut squash cupcakes also makes a perfect holiday treat for Christmas, Thanksgiving and other festive holidays.
Hope you enjoy it, if you make it and want to drop me a comment, just sign up with the link above and let me know what you think about it.