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Cook squash in slightly sugared water until soft, about 30 minutes, let cool and puree. Set aside 3 cups.
With electric mixer, cream the butter and brown sugar. Sift together cake flour, flour, 2 teaspoons cinnamon, mace, and ginger and mix into sugar batter paste until fully blended. Make a well and add the butternut puree and eggs and fold by hand until very well blended.
Fill 18 wells of a cupcake pan 3/4 of the way and bake at 325 for about 30 minutes, until fully set.
Allow to cool.
Fill some of the maple cream cheese in a piping bag fitted with a 1/4-inch tip. When inserting the bag into the cupcake, insert it slight of center, and at a slight angle. Push it in firm, but not hard and squeeze the filling firmly, but gently-you do not want to break the cupcake! Then top the cupcake with the remaining icing and sprinkle cinnamon on top!