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Spooky Butternut Cupcakes

Prep Time 45 mins
Total Time 1 hr



  • ¼ cup oil
  • 1 tsp vanilla extract or essence
  • 3 eggs beaten
  • ¼ cup milk
  • 1 cup mashed roasted butternut see below for tip°
  • ½ cup brown sugar
  • 1 tsp ground mixed spice
  • 2 cups flour
  • ½ cup dessicated coconut
  • 2 tsp baking powder
  • Finely grated zest of ½ orange

Cream Cheese Icing

  • 150 g cream cheese softened
  • ¼ cup icing sugar
  • 1-2 Tbsp orange juice


  • Preheat oven to 190°C. Line a medium 12-hole muffin tray with paper cases.
  • In a large bowl, mix all remaining dry ingredients until combined. Gently fold wet ingredients through dry ingredients until just combined. (Do not over mix, or cupcake sponge will be heavy).
  • Spoon mixture into paper cases, filling to the top. Bake for 10-15 minutes, until a skewer inserted in the centre of cupcakes comes out clean.
  • Let cupcakes stand for a few minutes before turning out to cool on a wire rack. Leave to cool.
  • In a medium bowl, mix all cream cheese icing ingredients until combined.
  • To serve spread icing over cooled cupcakes.


Peel 350g butternut and dice into 2.5cm cubes. Roast at 180 degrees Celcius for 30 minutes or until soft. Turn once during cooking. Leave to cool and then mash.