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Moist and fluffy Pumpkin Coconut Cupcakes are stuffed with decadent Dulce de Ceche and covered in cinnamon cream cheese frosting! So delicious!

Dulce de Leche Pumpkin Coconut Cupcakes

Ashley Manila
Moist and fluffy Pumpkin Coconut Cupcakes are stuffed with Dulce de Leche and covered in Cinnamon Cream Cheese Frosting! So delicious!
5 from 7 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Cupcakes
Servings 15 cupcakes

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

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.
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