Butternut squash cupcakes

Butternut squash cupcakes

Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 297 kcal
, Fat: 18 g
, Carbohydrate: 29 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cupcake mixture

125 g butter, soft
125 g cane sugar
1 tbsp birnel (pear syrup)
1 tsp cinnamon
1 pinch salt
2 eggs
1 dl milk


600 g squash (e.g. butternut), coarsely grated (yields approx. 300 g)
120 g white flour
50 g ground almonds
1 tsp baking powder


200 g cream cheese
200 g chestnut puree
30 g icing sugar
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12-hole muffin tin (each hole approx. 7 cm in diameter), filled with muffin cases or greased

How it's done

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Cupcake mixture

Beat the butter, sugar, pear syrup, cinnamon and salt with the whisk on a hand mixer until light and creamy. Add the eggs one at a time, continue to whisk until the mixture becomes lighter in colour. Stir in the milk.


Mix the squash, flour, almonds and baking powder, stir into the mixture. Spoon the batter into the prepared muffin tin.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Remove the cupcakes from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.


Using the whisk on a hand mixer, combine the cream cheese, chestnut puree and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

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