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





Yield 15 cupcakes

Moist and fluffy Pumpkin Coconut Cupcakes are stuffed with Dulce de Leche and covered in Cinnamon Cream Cheese Frosting! So delicious!


For the Pumpkin Coconut Cupcakes:

For the Cinnamon Cream Cheese Frosting:


For the Pumpkin Coconut Cupcakes:

  1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners; set aside.
  2. In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  7. 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:

  1. 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.

Courses Dessert

Cuisine Cupcakes

Recipe by Baker by Nature at