- Preheat oven to 350 degrees F. Line your cupcake tin and grease with spray.
- Whisk milk and apple cider vinegar in a large bowl. Set aside for a few minutes to curdle (this is normal). Meanwhile, sift together all the dry ingredients in a separate bowl.
- Add the sugar, oil, and vanilla to the milk mixture. In two batches, add the wet ingredients to the dry ingredients and beat gently until there are no large lumps left (small ones are fine).
- Pour the cupcake batter into the cupcake liners until 2/3 full. Bake for 20 minutes or until a toothpick comes out clean. Meanwhile, make icing and caramel. When ready, transfer to a cooling rack and let it cool completely before icing.
- To make icing, place 1 tablespoon butter and brown sugar into a sauce pan over medium-low heat. Stir until sugar has melted, then add grated butternut squash. Continue to stir over medium-low heat until squash has softened, about 5 minutes. Let it cool to room temperature. In an electric mixer, whisk together butter and cooked butternut squash. Add icing sugar 1/2 cup at a time until desired consistency is met. You may need to scrape down the sides of the bowl in between additions to ensure all of the icing sugar is incorporated.
- To make your caramel, mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for five to seven minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat and cool slightly before drizzling onto cupcake.
- Top with icing and drizzle with caramel. Enjoy!
What's your favorite autumn treat?