Kabocha Cupcakes with Vanilla Cream Cheese Frosting
Kabocha squash, also known as Japanese pumpkin, has a dense, sweet flesh that is perfect for these tender cupcakes, which can be eaten as is, dusted with confectioners' sugar or spread with the frosting in the recipe. You can bake and mash the squash up to 2 days ahead. Any extra puree will keep well in the freezer for up to 6 months.
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