Squash Cupcakes With Matcha Buttercream Recipe

• For the cupcakes
• 1¼ cups whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon sea salt
• 2 large eggs, lightly beaten
• ½ cup pure maple syrup
• ½ cup melted butter
• 1 cup butternut squash puree (see note) or canned pumpkin
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• For the buttercream
• 3.5 ounces white chocolate, finely chopped
• 1 cup heavy cream, divided
• 2 teaspoons matcha powder

• 1 tablespoon toasted pumpkin seeds (optional)

1. Make the cupcakes: Preheat oven to 350˚. Line a cupcake pan with paper liners. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and sea salt. In a separate bowl, beat the eggs with the maple syrup, butter and squash purée. Fold the squash mixture into the dry ingredients, mixing until just combined.
2. Divide the batter evenly among the muffin tins and bake until a toothpick comes out clean, about 20 minutes. Let cool completely on a wire rack.
3. Make the buttercream: Chill a mixing bowl and beaters from an electric hand mixer for 5 minutes in the freezer. Meanwhile, melt the white chocolate and ¼ cup of cream over low heat, stirring constantly to avoid burning the chocolate. Remove from heat and let cool completely.
4. Place the remaining ¾ cup cream into the chilled mixing bowl. Sift the matcha powder into the cream and whisk until thoroughly blended. Beat on high speed until soft peaks form. Add the cooled white chocolate mixture and continue beating until medium-stiff peaks form, being careful not to overwhip.
5. Spread the buttercream over the cupcakes and decorate with the pumpkin seeds, if desired. Serve immediately, or refrigerate for up to three days. Note: To make squash puree, cut a butternut squash in half, scrape out the seeds and roast at 350° until so*, about 40 minutes. Remove the flesh with a spoon.