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Masala Spiced Cupcakes

This Little Goat went to India
This Little Goat went to India


12 cupcakes


1 hour 30 minutes

active time

35 minutes


For Cupcakes:
1 1/3 cup flour
1 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
1 tsp This Little Goat went to India
4 Tbsp butter, softened
1/2 cup sugar
2 eggs
1 Tbsp vanilla extract
1 1/2 cup squash puree, store bought or homemade* (recipe below)

For Frosting:
8 oz cream cheese, full fat, cold
1 cup powdered sugar, sifted
1 Tbsp vanilla extract
1/4 cup salted caramel sauce, store bought
1/2 cup heavy whipping cream, cold



Heat oven to 350 degrees. Line cupcake pan with 12 liners.

Whisk together flour, baking soda, baking powder, salt and India spice in small bowl. In 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.

Add 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. Divide 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.


In 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. Turn mixer to low and drizzle in cream until completely incorporated.

Scrape 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. Frost cupcakes and enjoy!

Squash Puree

Halve a butternut squash lengthwise and remove the seeds and strings. Rub the insides with 2 Tbsp softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30-40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor.

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