Butternut Squash Cupcakes Recipe

Ingredients

• 1/2 Cup unsalted butter (softened at room temperature)
• 1 Cup cream cheese (softened at room temperature)
• 1 teaspoon vanilla extract
• 3 to 3 1/2 cups confectioner's sugar (sifted)
• 3 medium eggs
• 1 Cup squash (butternut variety, pureed)
• 1 1/2 cups brown sugar (packed)
• 1 to 2 teaspoons ground cinnamon (or to taste)
• 1 1/2 teaspoons nutmeg (freshly grated)
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon sea salt (coarse)
• 3/4 Cup vegetable oil
• 2 cups all-purpose flour (sifted)
• 3/4 Cup milk