Preheat the oven to 325 degrees F.
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.
Using an electric mixer, blend the cream cheese, butter, and maple syrup. Add the powdered sugar in small increments and blend well. Refrigerate.
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!
NotesYou may want to wipe the bag from excess cupcake crumbs-so it doesn't mess the top of the cupcake!
The maple cream cheese is best made the night before