Butternut Squash Cupcakes with Sour Cream Frosting

I have modified Jamie Oliver's recipe for Butternut Squash Cupcakes.

Jamie Oliver's Recipe

My Recipe:

              For the Cupcakes:

              14oz Butternut Squash

• 1 2/3 C Splenda
• 4 Eggs
• 1/2 tsp Salt
• 1 1/3 cup Whole Wheat Flour
• 2 tsp Baking Powder
• 1 tsp Cinnamon
• 12 TBLS. Olive Oil
• Handful Walnuts (optional)
• Directions
• Preheat oven to 350 F
  Chop raw Squash roughly and blend or process the heck out of them down to tiny bits. Add Splenda, eggs, salt, wheat flour, baking powder, cinnamon, olive oil and walnuts and process/blend til smooth.
  Fill cupcake paper liners 3/4 full. Bake 20 minutes.
  Let cool 10 minutes before Icing.

  For the Frosting:
  
  
  

  
  

  Orange Zest

  
  

  Lemon Zest

  1/2 Lemon juice

  2/3 cup low-fat sour cream

  1 tsp Vanilla Extract

  4 TBLS confectioner Sugar

  
  
  
  
  

  Directions

  Mix, taste, add zest/sour cream or Splenda to taste.