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
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Ingredients
- 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
Directions
- roasted squash
-
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
-
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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