Yield: 12 cupcakes, can be doubled
Time: 90 minutes
Active time: 30 minutes
1 1/3 c Flour
1 tsp Baking soda
2 tsp Baking powder
1 1/2 tsp salt
1 tsp This Little Goat Went to India Spice Mix
4 Tbsp Butter, softened
1/2 c Sugar
1 Tbsp Vanilla extract
1 1/2 c *squash puree
8 oz Cream cheese, full fat, cold
1 c Powdered sugar, sifted
1 TbspVanilla extract
1/4 c Salted caramel sauce, purchased
1/2 c Heavy whipping cream, cold
To make cupcakes:
Heat oven to 350. Line cupcake pan with 12 liners.
Whisk together flour, baking soda, baking powder, salt, and India Spice Mix in small bowl.
In bowl of stand mixer, cream together butter and sugar until fluffy. Add eggs 1 at a time, scraping bowl after each addition. Add vanilla and mix until incorporated.
Add 1/3 flour mixture, and mix on low until combined. Add squash and then remaining flour mixture. Mix until completely combined, scraping bowl as necessary.
Divide batter between cups evenly. Bake until toothpick comes out clean and cake springs back when touched lightly, about 20-25 minutes. Cool completely before frosting.
To make frosting:
In bowl of stand mixer, with paddle attachment, mix powdered sugar and cream cheese until smooth. Add vanilla and caramel and continue mixing, scraping bowl at least once.
Turn mixer to low and drizzle in cream until completely incorporated.
Scrape bowl and switch to whisk attachment. Beat on high until frosting is fluffy and holds soft peaks. Refrigerated for about 30 minutes to firm up if desired.