Welcome to The Grimbound Bakery!
In Grimbound, Eirwen and her mother are the town bakers. One of the delights they create are butternut squash cupcakes. In our world, they are perfect for a fun Thanksgiving dessert alternative to pumpkin pie or an autumn treat. Or you can enjoy year round! This photo features the custom candle I ordered from A Court of Candles which I swear smells just like these cupcakes!
- 1 cup butternut squash puree (or more for more butternut flavor)
- 1/3 cup olive oil (you can use any liquid oil you have on hand)
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp cardamom
- 1/4 tsp. salt
- 8 oz. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 Tbsp. maple syrup (more for sweeter icing)
- 16 oz. powdered sugar (or more/less for preferred consistency)
• Make the butternut squash puree.
Bake a whole butternut squash by cutting it down the middle longways and putting the pieces facedown in a baking dish with 1/2 inch of water after removing the seeds (do not discard!). Bake for about 50 minutes at 375 degrees (check for doneness with a fork. Fork should easily enter the squash). If using a whole squash, you will have lots of extra, so be sure to look up other tasty squash recipes! It also freezes well. Also note the seeds are edible and very tasty when baked at low temps with a little olive oil and salt! They taste like potato chips.
Buy pre-cubed butternut squash and heat in the microwave for 5-6 minutes or until it passes the fork test.
I don’t recommend chopping a raw butternut squash into cubes, but you could, and then microwave. Beware; it’s a tough vegetable!
Puree the cooked butternut squash in a food processor or blender combined with a bit of water or milk. I used the Magic Bullet.
• Preheat the oven to 350F.
• Line a cupcake tin with 12 cupcake liners or spray cupcake tin with nonstick cooking spray.
• Stir the butternut squash puree, oil, sugar, milk, and vanilla together.
• Sift in the dry ingredients.
• Whisk until just combined.
• Fill cups 2/3 full.
Tip: To easily fill cupcake molds, spray an ice cream scoop with non-stick cooking spray!
• Bake for 22-24 minutes.
• Cool completely before frosting.
TIP: To get the cream cheese and butter to room temperature, heat in the microwave in a dish at 50% power for 20 seconds for cream cheese and 30 seconds for the butter (less if the butter is already slightly soft).
• Cream together the cream cheese, butter, and maple syrup.
• Gradually add the powdered sugar.
• Frost the cupcakes. I used a piping bag. You can also use a butter knife! (Please ignore my terrible piping job.)
• Sprinkle with cinnamon if desired. I forgot to do this because, true story, my mom was shouting in the background to ask if they were ready yet and ask if she could have one “now”.
• Store in the refrigerator (due to the cream cheese icing).
Let me know if you try this recipe! I’d love to see how they turned out!