Cupcake Instructions:\nHeat oven to 350. Line cupcake pan with 12 liners.\nWhisk together flour, baking soda, baking powder, salt, and India spice in small bowl.\nIn bowl of stand mixer, cream together butter and sugar until fluffy. Add eggs 1 at a time, scraping bowl after each addition. Add vanilla and mix until incorporated.\nAdd 1\/3 flour mixture, and mix on low until combined. Add squash* and then remaining flour mixture. Mix until completely combined, scraping bowl as necessary.\nDivide batter between cups evenly. Bake until toothpick comes out clean and cake springs back when touched lightly, about 20-25 minutes. Cool completely before frosting.\nFrosting Instructions:\nIn bowl of stand mixer, with paddle attachment, mix powdered sugar and cream cheese until smooth. Add vanilla and caramel and continue mixing, scraping bowl at least once.\nTurn mixer to low and drizzle in cream until completely incorporated.\nScrape bowl and switch to whisk attachment. Beat on high until frosting is fluffy and holds soft peaks. Refrigerated for about 30 minutes to firm up if desired.\nFrost cupcakes and enjoy!\nSquash Puree Instructions: \nHalve a butternut squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor.