Serves a Crowd

cheesecaked filled roasted butterut squash cupcakes -Love these

October 24, 2010
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 cup 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 teaspoon baking powder
  • cream chesse frosting
  • 8 ounces cream cheese
  • 8 tablespoons butter,room temp
  • 33/4 cup sifted confection sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon fresh grated nutmeg
In This Recipe
  1. roasted squash
  2. 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.
  1. cream chesse frosting
  2. 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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