Dulce De Leche Pumpkin Cupcakes
Pumpkin and caramel go very well together and make a delicious, rich cupcake. If you’re not after so rich of a cupcake, skip the dulce de leche filling and just use the dulce de leche buttercream on top.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 7.5 ounces pureed pumpkin
Preparation time 15mins
Cooking time 50mins
Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Once cooled, using the cone method, fill each cupcake with a dollop of dulce de leche and frost with dulce de leche buttercream. If desired, decorate cupcake with spiderweb design using 3 tablespoons chocolate chips melted together with 1/4 teaspoon shortening.