I found this recipe on Daily Candy and decided to make it for a work birthday celebration. These are a very special treat with the moistness of pumpkin and zing of fresh grated ginger. Perfect served as an alternative dessert to pumpkin pie, and light enough that they could be served as a decadent breakfast/brunch treat!
For the Cupcakes:
2 cups cake flour
1 tsp. baking powder
1 tsp. Kosher salt
1/2 tsp. fresh grated nutmeg
1/2 tsp. ground cinnamon
1 cup roasted butternut squash or pumpkin puree
1/2 cup canola oil
1/4 cup buttermilk
2 tbsp fresh grated ginger root
1 cup brown sugar
1 cup granulated sugar
For the Frosting (doubled from the original recipe and used almost all of it):
8 oz butter, softened
8 oz cream cheese, softened
2 cups powdered sugar, sifted
1 Tbsp + 1 tsp milk
2 tsp lemon juice
Pinch of salt
1/2 tsp vanilla extract
Preheat oven to 325 degrees F.
Sift together cake flour, baking powder, salt, nutmeg, and cinnamon, and set aside.
Mix pumpkin, oil, buttermilk, and ginger root, and set aside.
*Note: using a microplane for the ginger works great, but takes a long time. So worth it!!
Whisk together the egg with the sugars until creamy; add to the pumpkin mixture.
Add the flour mixture until just incorporated.
Pour the batter into lined muffin tins, bake 20-25 minutes (or until cupcakes spring back when touched), and let cool completely.
While cupcakes are baking, make the frosting. Using a mixer with a paddle attachment, combine butter and cream cheese. Add powdered sugar, milk, lemon juice, and salt; mix until combined. Stir in vanilla extract.
Frost the cupcakes, and then garnish with fresh grated nutmeg or toasted pecans.