1/2cupvirgin coconut oil, melted and slightly cooled
1/2cupfull-fat coconut milk (shake the can well before measuring)
1and 1/2 teaspoons vanilla extract
1teaspooncoconut extract (optional)
1/2cupunsweetened shredded coconut, lightly toasted and cooled
1/2cupDulce de Leche
For the Cinnamon Cream Cheese Frosting:
12ouncesfull-fat cream cheese, VERY soft
4ouncesunsalted butter, VERY soft
2teaspoonsvanilla pure extract
1/4teaspooncoconut extract (optional)
4and 1/2 cups confectioners' sugar, sifted
1/2teaspoonground cinnamon
1cupunsweetened 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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