With the Fall season among us, I wanted to add another seasonal cupcake flavor for all our fans. After taking a short birthday vacation to the Bahamas back in September and tasting a Butternut squash soup with cinnamon and walnuts I knew exactly what our Fall flavor would be.
Behold our Butternut squash cupcake for November and December.
And here are the key ingredients: (though you can add as much or as little as you want to taste.)
1 1/2 cup of Butternut squash, cooked (add cinnamon sugar to the butternut squash for an added flavor)
2 teaspoons of Nutmeg
2 teaspoons of Allspice
You add that to your regular Vanilla cake recipe and bake. You can top with your favorite buttercream. We use our cinnamon buttercream.