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Butternut Squash Cupcakes

Cooked, pureed butternut squash works well in any recipes calling for pumpkin. You can also use butternut squash in recipes calling for sweet potato, and vice versa. These cupcakes are typically served with a cream cheese frosting, but they are just as nice plain, or with chocolate chips added to the batter.


  • 1 ‘½ cups flour
  • ‘¾ teaspoon baking powder
  • ‘¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ‘½ cup canola oil
  • ‘¾ cups sugar
  • 1 cup butternut squash puree
  • 3 eggs


Preheat oven to 325 degrees. Mix together flour, baking powder and soda, and cinnamon. Beat oil, sugar and squash together, then add eggs until well blended. Add flour mixture and stir until combined. Add chocolate chips, if using. Scoop batter into greased cupcake tins or cake pan, filling each container about ‘¾ full. If you are using regular sized cupcake tins, cook for about 20 minutes. Check mini cupcakes at about 10 minutes, and a cake pan at about 25 minutes.

Submitted by Sara Jones, Tucson CSA