Step 1

Preheat oven to 350F degrees. Line baking pan with 12 cupcake liners.

Step 2

In a medium bowl, stir together butternut squash puree, oil, sugars, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, being careful not to overmix.

Step 3

Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.

Step 4

Using an electric mixer, cream together cream cheese, butter, and maple syrup until smooth and well-combined. Gradually add in the powdered sugar, mixing well until it’s all incorporated. Use a pastry bag to pipe the frosting onto the cupcakes, or spread it on with a knife. Serve immediately or cover and refrigerate.