Toasted Marshmallow Butternut Squash Cupcakes

Butternut squash cupcakes made with canned butternut squash puree and spiced with cinnamon and nutmeg.

Pumpkin tends to dominate seasonal baking, but butternut squash is an excellent and underused alternative. Its mild, sweet flavor—similar to sweet potato—works beautifully in both savory and sweet recipes. These cupcakes highlight butternut squash puree combined with warm spices and brown butter for a tender, flavorful cake finished with maple buttercream and a toasted marshmallow on top.

I enjoy butternut squash in savory dishes, but experimenting with a canned butternut squash puree yielded a delightful dessert. The cupcakes are soft and moist, subtly spiced with cinnamon and nutmeg, and enriched with the nuttiness of brown butter. The maple buttercream adds a sweet, rounded finish, and a toasted marshmallow crown gives a caramelized contrast that makes each bite irresistible.

Butternut Squash Cupcakes with Maple Buttercream

These cupcakes balance gentle squash flavor with warm spices and a rich brown butter base. The recipe calls for simple pantry ingredients and a can of butternut squash puree for convenience. You can also roast and puree your own squash if preferred. The brown butter step deepens the flavor, and the maple-sweetened buttercream pairs perfectly with the spiced cake.

These cupcakes are delicious on their own; a few were left unfrosted to appreciate the cake itself. For a touch of fun and texture, I like to core a shallow cavity in each cupcake and fill it with buttercream before piping a rosette on top. Toasting a marshmallow and placing it on the finished cupcake adds a smoky-sweet finish that contrasts the maple buttercream.

This recipe is ideal for holiday dessert tables, potlucks, or whenever you want a seasonal treat that’s slightly different from the usual pumpkin offerings. The cupcakes store well for a day or two if kept refrigerated and can be brought to room temperature before serving for the best texture and flavor.

Ingredients

Butternut Squash Cupcakes:

• 1 cup unsalted butter
• ½ cup granulated sugar
• 1 cup light brown sugar, packed
• 3 large eggs
• 15 oz can butternut squash puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¾ teaspoon fine sea salt

Maple Buttercream:

• ¾ cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 2 tablespoons dark maple syrup
• ¾ teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• 1 tablespoon milk

Other:

• 24 large marshmallows

Instructions

Butternut Squash Cupcakes:

1. In a heavy-bottomed saucepan, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter foams and the milk solids turn a rich brown and the butter smells nutty. Remove from heat and transfer to a heat-safe bowl, scraping out the browned bits.
2. Chill the brown butter in the refrigerator for 20–30 minutes until it is no longer warm to the touch but not fully solidified.
3. Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with liners and set aside.
4. In a stand mixer fitted with the paddle attachment, beat the cooled brown butter with granulated and brown sugar until smooth.
5. Add the eggs one at a time, mixing on low speed until combined. Scrape the bowl as needed. Mix in the butternut squash puree until incorporated.
6. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet in two additions, mixing on low–medium speed until no dry streaks remain.
7. Divide the batter evenly among the prepared tins and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Maple Buttercream:

1. In the bowl of a stand mixer with the paddle attachment, cream the softened butter until smooth. Add confectioners’ sugar, maple syrup, vanilla, salt, and milk. Mix on medium speed until the buttercream is smooth, light, and fluffy.

Assembly:

1. Once cupcakes are cooled, optionally use a small round cutter or corer to remove a shallow cavity from the top of each cupcake for filling.
2. Fit a piping bag with a medium star tip and fill with maple buttercream. Pipe buttercream into the cavity, then pipe a large rosette to cover.
3. Toast marshmallows with a kitchen torch or briefly under the oven broiler until browned. Place one toasted marshmallow on each frosted cupcake and serve immediately.

Notes

• This recipe uses canned butternut squash puree for convenience. If you prefer, roast or microwave fresh butternut squash chunks until tender and puree in a blender or food processor until smooth.
• Coring the cupcakes and filling them with buttercream is optional. If you skip coring, simply pipe a large rosette of buttercream on top.
• The recipe yields enough buttercream for all cupcakes. If you prefer heavier frosting, consider making a larger batch of buttercream.

Nutrition

Calories: 391 kcal, Carbohydrates: 66 g, Protein: 3 g, Fat: 14 g, Saturated Fat: 9 g, Sugar: 49 g. Nutrition information is an approximation and should be used as a guideline.