Acorn Squash Cupcakes with Mascarpone Cheese Frosting
Acorn squash is the unsung hero of fall. It’s such a shame that pumpkin, while still wonderful, pushes this darling out of the way.
These acorn squash cupcakes might just help you forget their pumpkin spice counterpart.
This recipe takes a tiny bit more prep work than your average cupcakes. The end result is really worth it.
These acorn squash cupcakes are super tender. I would go as far as to say they are a refreshing change from pumpkin spice.
You have to cut the acorn squash in half and bake it in a baking dish filled with water.
Once it is soft, just pull the acorn squash “meat” away from the outer shell and blend it to make a puree.
I wrote a step-by-step tutorial on how to make fresh pumpkin puree from scratch. You can use the same method with the acorn squash.
I hope you enjoy these cupcakes! I used mascarpone cheese in place of the “normal” cream cheese frosting.
There is something special about the use of mascarpone cheese. I can’t quite put my finger on it but it’s delicious!
The cake is made with healthy coconut oil instead of vegetable or canola oil. I used virgin coconut oil in this cake and there isn’t a strong coconut flavor,
I suspect that is due to the other strong flavors such as cinnamon and acorn squash.
Instead of powdered sugar, I blended coconut sugar to make powdered coconut sugar, which explains the color of this frosting. Look out for a powdered coconut sugar tutorial very soon!
tl;dr: If you’re trying to make your cupcakes a bit healthier, make this acorn squash cupcake recipe. It uses alternative ingredients such as coconut oil and coconut sugar instead of other processed oils and white sugar.
- 1 3/4 cup spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 1/2 cup coconut sugar
- 1 cup coconut oil
- 4 large eggs
- 1 1/2 cup acorn squash puree
- 1 cup mascarpone cheese
- 1/2 stick butter
- 1 cup coconut sugar
- 2 tablespoons almond milk
- Preheat the oven to 350 degrees F. Line two cupcake pans with cupcake liners.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, combine the coconut sugar and coconut oil on low speed.
- Add one egg at a time while the mixer is on.
- Add the flour mixture to the wet ingredients and add the acorn squash puree.
- Mix on low-medium speed. Using a large cookie scoop, scoop mixture into cupcake liners.
- Bake for 20 minutes or until a toothpick or a tester comes out of the center of the cupcakes clean.
- While cupcakes are baking, add the coconut sugar to the bowl of a food processor and blend for 2-5 minutes or until the coconut sugar is finely ground and resembles powdered sugar. Let settle in the bowl before removing the lid.
- Wash the bowl of the stand mixer and combine the mascarpone cheese, butter, powdered coconut sugar, and almond milk.
- Mix together on low speed.
- Fit a piping tip into a piping bag. Spoon the frosting into the bag.
- Once cupcakes are cooled, pipe frosting onto cupcakes.
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Amount Per Serving: Calories: 385Total Fat: 27gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 360mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 3g