What type of pumpkin should I use to make Dulce De Leche Pumpkin Cupcakes?

Use 100% pure pumpkin puree for the best results in this recipe. Avoid pumpkin pie filling, as it contains added spices and sweeteners that can alter the cupcake's flavor and texture. You can use canned pumpkin puree or make your own by cooking and pureeing fresh pumpkin.

Can I use store-bought dulce de leche for filling these cupcakes?

Yes, store-bought dulce de leche works well and saves time. Just make sure it has a smooth consistency for easy filling. Alternatively, you can make dulce de leche at home by baking sweetened condensed milk in a water bath for about 3 hours until caramelized, then cooling it before use.

How do I fill Dulce De Leche Pumpkin Cupcakes without making a mess?

The easiest way to fill the cupcakes is by using a piping bag fitted with a small round tip. Core the center of each cupcake first with an apple corer or a small knife, then carefully pipe the dulce de leche into the hollow. This method helps keep the filling neat and evenly distributed.

How should I store Dulce De Leche Pumpkin Cupcakes and how long do they last?

Store the cupcakes in an airtight container in the refrigerator to keep the cream filling and pumpkin moist. They will stay fresh for up to 4 days. Before serving, bring them to room temperature for about 20 minutes for the best texture and flavor.

What temperature should butter be at for making the frosting on these cupcakes?

For frosting that whips up smoothly, use butter at room temperature between 68°F and 72°F. The butter should be soft enough to blend easily but not melted or greasy. This ensures a creamy and stable consistency that holds well on the cupcakes.

Dulce De Leche Pumpkin Cupcakes With Spiced Cream Cheese Frosting

Ingredients

Scale

1 1/2 cups all-purpose flour (190 grams)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup vegetable oil (113 grams)

2 large eggs at room temperature

1/4 cup granulated sugar (50 grams)

1/2 cup brown sugar (100 grams)

3/4 cup pumpkin puree (170 grams)

1 14 oz. can sweetened condensed milk (396 grams)

2 cups butter (452 grams)

1 14 oz. can sweetened condensed milk (396 grams)

1/3 cup pumpkin puree (75 grams)

1/3 cup dulce de leche (90 grams)

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Instructions

1-First Steps: Preheat and Prepare Start by preheating your oven to 350°F. Line a 12-cup muffin tin with paper liners and gather all your ingredients to make things smooth. This recipe uses 1 1/2 cups all-purpose flour, pumpkin puree, and dulce de leche as main components, so measure them out ahead.

2-Combine Dry Ingredients: In a bowl, whisk together the dry items like flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sifting helps for a light crumb, especially if you’re adapting for dietary needs.

3-Mix Wet Ingredients: Whisk the wet parts, including oil, eggs, sugars, and pumpkin puree, until smooth. Fold in the dry mix gently to keep the batter fluffy.

4-Bake and Cool: Divide the batter into liners and bake for 12-15 minutes. Let them cool fully before adding the filling and frosting, as per the directions provided.

Notes

🎃 Use 100% pumpkin puree, not pumpkin pie filling.
🥛 Good quality sweetened condensed milk enhances flavor and texture.
🧈 Ensure butter is room temperature for smooth frosting; chill and rewhip if too runny.

Author: Brandi Oshea
Prep Time: 1 hour
Dulce de leche baking and cooling: 9 hours
Cook Time: 12-15 minutes
Category: Dessert, Cupcakes
Method: Baking, Piping, Frosting
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cupcake
Calories: 450