Butternut/Gingerbread Cupcakes With Cream Cheese Icing and Candied Ginger are a luscious fall treat but simple to make. Here's how to make these savory, yummy cupcakes.


• 1 14.5-ounce box gingerbread cake mix
• 1 Cup butternut squash, pureed
• 1 egg
• 1 Cup water
• 1 can of cream cheese frosting
• Candied ginger


Heat oven to 325 degrees. Stir ingredients together with a fork for two minutes. Pour batter into paper cupcakes liners. Bake for 25 minutes. Cool before icing with cream cheese frosting. Top with candied ginger. (Makes 20 cupcakes.)