Cupcakes\nHeat oven to 350 degrees. Line a 12-cup cupcake pan with liners or non-stick cooking spray. Set aside.\nIn the bowl of stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add eggs, 1 at a time, scraping bowl after each addition, until combined. Add vanilla and mix until incorporated.\nAdd 1\/3 of the flour mixture and mix on low until combined. Add squash puree, then remaining flour mixture. Mix until completely combined, scraping down bowl as necessary. Divide batter evenly between muffin cups. \nBake until a toothpick comes out clean and cake springs back when touched lightly, about 20-25 minutes. Cool completely before frosting.\nFrosting\nIn the bowl of a stand mixer fitted with the paddle attachment, mix powdered sugar and cream cheese until smooth. Add vanilla and caramel and continue mixing, scraping bowl as necessary until combined. Turn mixer to low and drizzle in cream until completely incorporated.\nScrape bowl and switch to the whisk attachment. Beat on high until frosting is fluffy and holds soft peaks. Refrigerated for about 30 minutes to firm up, if desired. Frost cupcakes and enjoy!\nSquash Puree\nHalve a large butternut squash lengthwise and remove the seeds and strings. Rub the insides with 1 Tbsp softened butter and season with kosher salt. Place on a roasting pan or parchment-lined baking sheet, skin side down. Bake in a preheated 350 degree oven for 30-40 minutes, or until fork tender. Remove squash from the oven, scoop out the flesh and blend in a food processor until smooth.