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
Scale
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