Spiced Butternut Squash Cupcakes

Ingredients

• 3/4 cups butter, softened
• 1 cup granulated sugar
• 1 1/4 cups light brown sugar
• 3 eggs
• 1/4 teaspoon LorAnn oils, butter rum flavor
• 2 cups butternut squash puree
• 2 1/3 cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk (or buttermilk replacement, see below)
• 1 cup chopped pecans or walnuts (or 1/2 of each)
• 1 cup heavy cream
• 8 oz. mascarpone cheese, room temperature
• 1/2 cup powdered sugar
• 1/4 teaspoon cinnamon