Butternut Squash Cupcakes

Name: Butternut Squash Cupcakes
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; 1 3/4 cups of confectioners’ sugar; 1/4 cup milk; 1/4 tsp. pure almond extract

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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
1 3/4 cups of confectioners’ sugar
1/4 cup milk
1/4 tsp. pure almond extract