Pumpkin Dulce de Leche Cupcakes
Pumpkin dulce de leche cupcakes bring together all of the best fall flavors with pumpkin, cinnamon, and praline pecans.
Dulce de leche gets a crunchy addition of finely chopped praline pecans then the filling is piped into the top of each cupcake prior to frosting.
The frosting is made by whipping together cream cheese, butter, vanilla, and powdered sugar and is lightly spiced with cinnamon.
These cupcakes are stuffed with enough filling to get some dulce de leche and fluffy frosting in each bite.
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Pumpkin Dulce De Leche Cupcakes
24
cupcakes40
minutes16
minutes1
hour15
minutesMoist pumpkin cupcakes stuffed with a creamy and crunchy dulce de leche and praline filling then topped with cinnamon cream cheese frosting.
Ingredients
- For the Cupcakes
1 (15.25-oz) box spice cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
3 eggs
1/2 cup oil
1/2 cup water
- For the Dulce de Leche Filling
1 cup dulce de leche
1 teaspoon vanilla
1/2 cup toasted or praline pecans, finely chopped
- For the Cinnamon Cream Cheese Frosting
12 oz cream cheese, softened
16 tablespoons (2 sticks) butter, softened
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
2 1/2 – 3 cups powdered sugar
Directions
- For the Cupcakes
- Preheat oven to 350 F. Line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, stir together spice cake mix and pumpkin pie spice. Add pumpkin, eggs, oil, and water and beat for 1-2 minutes until well combined.
- Divide the batter evenly among the 24 liners in the prepared pans. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean.
- Cool cupcakes for at least 20 minutes. While the cupcakes are cooling, make the filling and frosting.
- For the Filling and Frosting
- In a medium bowl, stir together dulce de leche and vanilla until well combined. Fold in pecans and set aside.
- In a large bowl, beat together cream cheese and butter until smooth. Add vanilla, cinnamon, and powdered sugar. Beat on low speed until the powdered sugar is incorporated then increase the speed to high and beat for 1-2 minutes until the frosting is light and fluffy.
- For the Assembly
- Use the handle of a wooden spoon to make a 1-inch-deep indentation into the top of each cupcake. Transfer the dulce de leche filling to a Ziplock or pastry bag and cut the tip large enough for the chopped pecans. Squeeze about 1 tablespoon of filling into each cupcake.
- Pipe or spread the cinnamon cream cheese frosting onto the tops of the filled cupcakes.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
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