Inspired by Jamie Oliver, this cheerful take on Halloween-style butternut squash cupcakes is perfect for families and anyone who loves simple, flavour-packed bakes. The recipe sits squarely in the realm of cooking, easy recipes: minimal fuss, wholesome ingredients and a bright citrusy frosting that turns ordinary muffins into a festive treat.
Why these squash cupcakes work
Butternut squash brings natural sweetness, moisture and a lovely texture to cakes — and when the skin is left on (cleaned well), it softens beautifully in the oven. The oil-based batter keeps these light without relying on butter, and the sour-cream and citrus topping balances the cake with a sherbet-like tang. It’s a great example of cooking, easy recipes that feel a bit special.
Ingredients
- 400g butternut squash (washed, skin left on)
- 400g unrefined brown sugar
- 4 eggs
- Pinch of salt
- 300g plain flour
- 2 heaped tsp baking powder
- 1 tsp ground cinnamon
- Handful of walnuts, roughly chopped
- 175ml extra virgin olive oil (mild, creamy — or sunflower oil)
For the citrus sour-cream frosting
- Zest of 1 clementine and 1 lemon
- Juice of ½ lemon (to taste)
- 200g sour cream (adjust to desired consistency)
- 1 tsp vanilla extract or seeds from ½ vanilla pod
- 2 tbsp icing sugar (more or less to taste)
- A pinch (level tsp) dried lavender, lightly crushed — optional
Method
Prepare the batter
- Finely grate or process the cleaned butternut squash until as small as possible. Aim for 400g of grated squash.
- In a large bowl combine the brown sugar, grated squash, 4 eggs and a pinch of salt.
- Fold in the 300g plain flour, 2 heaped tsp baking powder, 1 tsp cinnamon and the chopped walnuts.
- Stir in 175ml extra virgin olive oil (use a creamy, non-peppery one). Mix until just combined — don’t overwork the batter.
- Fill cupcake cases about three-quarters full. This recipe makes roughly 12 cupcakes; the batter can be halved and refrigerated for a fresh batch the next day since baking powder only activates with heat.
- Bake at 180°C / 350°F for about 20 minutes. Remove and cool for 10 minutes. Check doneness with a knife — it should come out clean.
Make the frosting
- Combine clementine and lemon zest in a bowl, then add the lemon juice.
- Mix sour cream with vanilla (extract or scraped pod), and stir in 2 tbsp icing sugar to thicken slightly.
- Taste and adjust sweetness or lemon to get that sherbet-like tang. The frosting should be thick but spreadable.
- Once cupcakes have cooled, dollop or pipe the frosting generously on top. The icing will slightly soak into the cake and firm up.
- Finish with extra citrus zest and a light sprinkle of crushed dried lavender for a floral note.
Tips from the kitchen
- Leave the skin on: Jamie demonstrates that leaving the washed squash skin on gives a pleasant, delicate texture once baked.
- Use the mild olive oil: Pick a creamy, non-peppery extra virgin olive oil for richness without bitterness.
- Make-ahead hack: Split the batter and keep half in the fridge for a second batch the next day — baking powder won’t activate until it hits the oven.
- Checking doneness: A clean knife is the easiest way to tell when they’re ready; if it’s wet, give them a few more minutes.
- Adjust frosting: Icing sugar quantity depends on how tart the lemon is — add slowly to reach the right balance.
Serving and storage
These cupcakes are lovely warm or chilled. Store in an airtight container in the fridge for up to 3 days. For parties, plate them with extra citrus zest and a little lavender for a pretty, seasonal finish.
More ideas for cooking, easy recipes
These butternut cupcakes fit perfectly into a weeknight bake list or a Halloween spread. They’re proof that simple swaps and seasonal veg can make baking feel fresh and exciting — a great addition to any roundup of cooking, easy recipes.
A final thought
"Bob’s your uncle" — a small reminder that with a few smart ingredients and simple steps, delicious results are always within reach.
This article was created from the video How To Make Halloween Style Butternut Squash Cup Cakes with the help of AI.
How To Make Halloween Style Butternut Squash Cup Cakes — cooking, easy recipes. There are any How To Make Halloween Style Butternut Squash Cup Cakes — cooking, easy recipes in here.
