Butternut Squash Cupcakes Cranberry Compote Filling and Sage Cream Cheese Frosting

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 stick unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1 cup cooked, mashed butternut squash
• 3/4 cup whole milk, at room temperature
• 1/2 cup chopped pecans, optional
• Cranberry Compote Filling, recipe follows
• Sage-Cream Cheese Frosting, recipe follows
• 1 cup granulated sugar
• 12 ounces fresh cranberries, rinsed and drained
• 8 ounces cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• Pinch salt
• 1/2 teaspoon vanilla extract
• 2 to 3 cups powdered sugar
• 2 teaspoons juice from Cranberry Compote
• 1 tablespoon finely chopped fresh sage

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