Dulce de Leche Pumpkin Coconut Cupcakes
User Reviews
5.0
21 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
15 cupcakes
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Course
Dessert
Dulce de Leche Pumpkin Coconut Cupcakes
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Moist and fluffy Pumpkin Coconut Cupcakes are stuffed with Dulce de Leche and covered in Cinnamon Cream Cheese Frosting! So delicious!
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Ingredients
For the Pumpkin Coconut Cupcakes:
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1 and 1/4 cups dark brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup pumpkin puree
- 1/2 cup virgin coconut oil, melted and slightly cooled
- 1/2 cup full-fat coconut milk (shake the can well before measuring)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional)
- 1/2 cup unsweetened shredded coconut, lightly toasted and cooled
- 1/2 cup dulce de Leche
For the Cinnamon Cream Cheese Frosting:
- 12 ounces full-fat cream cheese, VERY soft
- 4 ounces unsalted butter, very soft
- 2 teaspoons vanilla pure extract
- 1/4 teaspoon coconut extract (optional)
- 4 and 1/2 cups confectioners' sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened flaked coconut, lightly toasted and cooled
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Instructions
For the Pumpkin Coconut Cupcakes:
- Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners; set aside.
- In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside.
- In a separate bowl add brown sugar, eggs, pumpkin puree, oil, coconut milk, vanilla, and coconut extract (if using); whisk well to combine. Slowly whisk the dry ingredients into the wet ones, stirring just until combined. Using a rubber spatula, fold in the coconut.
- Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, use a small sharp knife to carve out a small hole on the top of each cupcake. The size and depth of this hole is up to you, but I recommend not carving too wide or deep, since this may cause your cupcake to fall apart when bitten into. Fill each hole with 2 teaspoons of dulce de leche.
- Frost cupcakes and decorate with toasted coconut. (The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.)
- If you have leftover cupcake batter, bake a second batch (I typically have enough for 3 or 4 extra cupcakes).
For the Cinnamon Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla, and coconut extract (if using) on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes.
- Store cupcakes in the fridge, covered, for up to 3 days. Bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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