Dulce de Leche Pumpkin Coconut Cupcakes
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
15 cupcakes
-
Course
Dessert
Dulce de Leche Pumpkin Coconut Cupcakes
Description
The Dulce de Leche Pumpkin Coconut Cupcakes feature a spiced pumpkin cupcake base enhanced by coconut ingredients and warm autumn spices like cinnamon, ginger, nutmeg, and cloves. The process starts by mixing dry ingredients with pumpkin and coconut milk, then folding in shredded toasted coconut for texture. Baking until just set yields moist, tender cakes. Once cooled, a small cavity is carved on top to add a dollop of dulce de leche, infusing each cupcake with a creamy caramel flavor.
The cinnamon cream cheese frosting combines smooth cream cheese and butter with vanilla, cinnamon, and confectioners' sugar for a mildly spiced, rich topping that balances the pumpkin's earthiness. Toasted coconut flakes provide a bright, crunchy finish when sprinkled on the frosting. This results in a layered taste experience of sweet, spicy, and creamy elements with contrasting textures from the soft cake and shredded coconut.
These cupcakes suit festive fall occasions, dessert tables, or anytime a spiced cupcake with tropical accents is desired. They pair well with a cup of tea or coffee, benefiting from the warm spice and caramel notes. The filling and frosting add richness making them more indulgent than plain pumpkin cupcakes.
Ingredients
For the Pumpkin Coconut Cupcakes:
- 1 all-purpose flour 2/3 cups
- 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 dark brown sugar 1/4 cup, packed
- 2 egg large, 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 vanilla extract ½ teaspoon
- 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 cream cheese full-fat, very soft
- 4 ounces butter unsalted, very soft
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon coconut extract optional
- 4 confectioners' sugar 1/2 cups, sifted
- 1/2 teaspoon ground cinnamon
- 1 cup unsweetened flaked coconut lightly toasted and cooled
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.
User Reviews
Overall Rating
5
You'll Also Love
