These are butternut squash cupcakes with sage frosting! They are very moist and taste awesome!
They are made using a Duncan Hines Moist Deluxe Spice Premium Cake Mix!
Here is the recipe that makes 24 cupcakes:
Ingredients:
For cake:
--1 Duncan Hines Moist Deluxe Spice Premium Cake Mix
--1 large butternut squash
For frosting:
--1 bunch of sage
--3 tablespoons of water
--3 tablespoons of granulated sugar
--12 ounces of cream cheese (room temperature)
--1/2 cup butter (room temperature)
--1 cup of eggnog (or milk, if you prefer)
3-4 cups of powdered sugar
Heat oven to 350 degrees. Line 24 muffin tins with paper baking cups, and set aside. Peel, quarter and remove seeds from butternut squash. Place in a large sauce pan covered with water and bring to a boil until squash is tender. Put the pieces in a food processor or blender, then set aside for a while.
Make cake mix as directed on package. When cooled, fold the butternut squash into the cake mix. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 12-15 minutes. Let the cupcakes cool a few minutes, then transfer to a wire rack to cool completely before frosting.
Frosting directions:
Chop up the sage so that it's in very fine pieces. Heat the sugar and water in a small sauce pan under medium heat, stirring until sugar is dissolved. Add the sage to the sugar water mixture and heat over low-medium heat for 2-3 minutes. Set aside to let cool.
Beat butter and cream cheese until creamy...about 2 minutes.
Stir the sage syrup into the butter and cream cheese mixture. Add the eggnog or milk to the mixture.
Finally, add the powered sugar a little at a time to the mixture until you have the mixture you want.
Now, frost your cupcakes...you will receive very happy praises from your Thanksgiving guests!
Have a wonderful Thanksgiving week!
CQ and Layla
