Butternut Squash Cupcakes with Cream Cheese Frosting

Ingredients2 1/4 cups (10 ounces) all-purpose flour1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon ginger1/2 teaspoon nutmeg1/2 cup butter (softened)1 1/2 cups brown sugar (packed)2 large eggs1 cup butternut squash (cooked and mashed)2 teaspoons vanilla extract3/4 cup milkOptional: 1/2 cup pecans (chopped)Line 24 muffin cups with cupcake papers.In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.In a mixing bowl with an electric mixer, cream butter and sugar until well blended.Beat eggs into the butter mixture until well blended.Add the mashed butternut squash and vanilla and mix well.Add the dry ingredients, alternating with the milk and blending thoroughly after each addition.Stir in the chopped pecans, if using.Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in thecenter comes out clean.Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack beforefrosting.Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting. Cream Cheese Frosting Ingredients1 stick unsalted butter, softened to room temperature1 (8-ounce) package cream cheese, softened to room temperature3 to 4 cups confectioners' sugar, siftedKosher salt to taste1 1/2 teaspoons vanilla extractIn a large mixing bowl with an electric mixer, beat the softened cream cheese and butter together until smooth andfluffy.With the electric mixer on low speed, add 3 cups of the confectioners' sugar a little at a time; continue beating until wellblended. Beat on high speed until very smooth and creamy. Add more confectioners' sugar, as needed for thickness.Add a pinch of salt and the vanilla extract and blend thoroughly until light and fluffy. The recipe makes enough creamcheese frosting for a small layer cake, a sheet cake, or about 12 to 18 cupcakes