cheesecaked filled roasted butterut squash cupcakes -Love these

By • October 24, 2010 • 0 Comments

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Author Notes: It is my twist on a Rachel Ray magazine recipe. The frosting is my own. The original calls for pumpkin. they are beautiful and everyone loves them.Sugar

Serves 48 plus

roasted squash

  • 8 ounces cream cheese
  • 1/2 cup sifted confectioners sugar
  • 1 egg white
  • 1/2 teaspoon vanilla
  • 11/2 cups sifted flour
  • 2 teaspoons (rounded) pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup roasted butternut squash
  • 2 eggs
  • 1 cup raw sugar
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • 11/2 teaspoons baking powder
  1. mix cream cheese on high for 5minutes,add confectioners sugar,egg white and vanilla, mix thoroughly,set aside. Sift together, flour,,pumpkin pie spice,baking powder and salt,set aside. In another bowl mix squash,2 eggs,raw sugar,melted butter and 1 teaspoon vanilla. Combine with dry ingredients. Line mini cucake pans with papers fill 1/3 with squash mixture, 1/2 teaspoon cream cheese filling then top off with squash mixture.bake app. 15-18 min.Remove allow to cool.

cream chesse frosting

  • 8 ounces cream cheese
  • 8 tablespoons butter,room temp
  • 33/4 cups sifted confection sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon fresh grated nutmeg
  1. mix cream cheese and butter 5 minutes, then add sugar,vanilla and nutmeg mix completely. Put into pastry bag with shell tip and decorate each cupcake
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