Welcome to the world of sweet indulgence! If you love the cozy, spiced flavors of fall paired with rich, creamy caramel, you’re going to adore our Dulce de Leche Pumpkin Cupcakes. These cupcakes bring together the comforting taste of pumpkin and spices with the luscious sweetness of dulce de leche, making them the perfect treat for the season. Whether you’re planning for a cozy get-together or just treating yourself, these cupcakes are sure to impress. Let’s jump in and whip up these delightful Dulce de Leche Pumpkin Cupcakes!
Ingredients You Will Need for Dulce de Leche Pumpkin Cupcakes
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup dulce de leche (store-bought or homemade)
Frosting:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ cup dulce de leche
- 1 tsp vanilla extract
How to make Dulce de Leche Pumpkin Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling them about three-quarters full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Fill with Dulce de Leche: Once cooled, create a small hole in the center of each cupcake and fill with about a teaspoon of dulce de leche.
- Make Frosting: Beat softened butter until creamy, then gradually add powdered sugar, vanilla extract, and dulce de leche. Beat until light and fluffy.
- Frost Cupcakes: Pipe or spread the frosting onto the cupcakes, and drizzle with extra dulce de leche if desired. Enjoy!
Details and nutritional information
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes
Nutrition (Per Serving)
Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 34g
Sodium: 150mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg
Frequently Asked Questions About Pumpkin Spice Cupcakes
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Just fill and frost them before serving for the freshest taste.
What’s the best way to fill the cupcakes with dulce de leche?
Using a piping bag with a small round tip works wonders! It makes the filling process quick and tidy.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and store them in an airtight container. When ready to enjoy, let them thaw at room temperature, then fill and frost.
Notes and Tips for Perfect Dulce de Leche Frosting
- Room-temperature ingredients: Use room-temperature eggs and butter for a smoother batter and frosting. This helps everything mix more easily.
- Don’t overmix the batter: Overmixing can lead to dense cupcakes. Stir just until the ingredients come together.
- Homemade dulce de leche: If store-bought dulce de leche isn’t available, you can easily make your own by simmering a can of sweetened condensed milk in boiling water for about 2-3 hours until it turns into a rich, caramel-like sauce.
Final Thoughts: Why You’ll Love Fall Desserts
These Dulce de Leche Pumpkin Cupcakes are a must-try this fall season! With their warm pumpkin flavor and gooey dulce de leche center, they’re a treat you’ll want to make over and over again. So what are you waiting for? Get baking and enjoy!
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Dulce de Leche Pumpkin Cupcakes – Perfect for Fall
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Dulce de Leche Pumpkin Cupcakes are the perfect blend of warm fall spices and rich, creamy dulce de leche. Each moist pumpkin cupcake is filled with a gooey caramel center and topped with luscious dulce de leche buttercream. Perfect for cozy gatherings or a sweet treat to indulge in any time, these cupcakes are sure to impress!
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup dulce de leche (store-bought or homemade)
Frosting:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ cup dulce de leche
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Ingredients: Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fill Cupcake Liners: Divide the batter evenly among the liners, filling them about three-quarters full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Fill with Dulce de Leche: Once cooled, create a small hole in the center of each cupcake and fill with about a teaspoon of dulce de leche.
- Make Frosting: Beat softened butter until creamy, then gradually add powdered sugar, vanilla extract, and dulce de leche. Beat until light and fluffy.
- Frost Cupcakes: Pipe or spread the frosting onto the cupcakes, and drizzle with extra dulce de leche if desired. Enjoy!
Notes
- Room-temperature ingredients: Ensure your eggs and butter are at room temperature for a smoother batter and frosting.
- Homemade dulce de leche: If you can’t find it in stores, you can make your own by simmering sweetened condensed milk until it caramelizes.
- Storage: Store frosted cupcakes in the fridge for up to 3 days, but let them come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dulce de Leche Pumpkin Cupcakes, Pumpkin Spice Cupcakes, Dulce de Leche Frosting, Fall Desserts