Cheesecake -Filled Butternut Squash (or Pumpkin) Cupcakes
makes 1 dozen
one 8 ounce package cream cheese at room temperature
1/2 cup confectioners sugar
1 large egg white plus 2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup of pureed squash
1 cup granulated sugar
1/2 cup vegetable oil
Place a rack in the lower third of the oven and preheat to 350 degrees. Line a 12-cup muffin pan with baking liners. Using and electric mixer, beat the cream cheese and confectioners sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
In a bowl whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the squash puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.