Butternut Squash Cupcakes - Cupcake Fanatic

Ingredients

• 1 cup of uncooked butternut squash (that’s about half of a medium-size squash), peeled and cut into 1/2-inch cubes
• 1 tsp. vegetable oil
• 6 Tablespoons (3oz) unsalted butter
• 1 cup (4 1/2 oz) all-purpose flour
• 3/4 tsp. baking Soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 3/4 cup granulated sugar
• 1/3 cup tightly packed, dark brown sugar
• 1 egg
• 2 1/2 Tablespoons half & half cream (or whole milk)
• 6 ounces of high quality white chocolate (white chocolate can be fussy when it’s heated, but Ghirardelli’s melts like a dream)
• 8 Tablespoons (that’s 1 stick) of unsalted butter, softened to room temperature