It’s been way too long since I’ve posted a truly delicious and decadent dessert up on the blog. With the cooler weather finally creeping in and fall flavors edging their way back onto our menus, it’s high time I bring on a sweet or two. So without further ado, allow me to present the almighty pumpkin molasses cupcake with none other than dulce de leche buttercream frosting. I adore these cupcakes. The subtly sweet flavor of the pumpkin paired with the sweet pop of the caramel buttercream is enough to make me want to run around the block two times just so I can have a second. And believe me, that’s definitely saying something. I don’t run around the block for just any old cupcake.
I’ve made these treats once already using cupcake papers, but PAM invited me to try out their new and improved cooking spray to make them again sans papers (not that I need an excuse mind you) and even sent along a muffin pan to assist in my baking. Will they or won’t they stick? That is the question. Let’s see if we can find out the answer and let loose some amazing smells in the kitchen to boot.
We’ll start out with the prerequisite creaming of the butter and sugar. Add a couple eggs and some vanilla and your cupcake base is ready.
Time to flavor it up with a little molasses.
Sift together a handful of dry ingredients including a spoonful or two of cinnamon and nutmeg; two of my all time favorite fall flavors.
Add the dry to the wet, mix it up and then slip in a can of pumpkin. Here’s our batter to this point:
Next, we’re going to spray our muffin tin with a bit of Pam in each cup. Here goes nothing…
Now we’ll slide them into the oven and let them cook up. Prepare for some seriously fabulous scent to permeate your kitchen.
While those cupcakes are baking we’ll take a quick minute to put together a little frosting topper. Whip together a smattering of butter, powdered sugar, vanilla and milk. Basic buttercream at it’s best. I promised we’d take it over the top so let’s do it.
Bam. I think I just shed a small tear of joy. Swirl that decadent dulce into the frosting and we’re ready assemble. If you need a refresher on how to make your own dulce, be sure to check out my dulce de chocolate cake post. You’ll learn all about dulce and leave with a craving for cake to boot.
Ok, they’re out, they’re cool, they’re ready. The time has come to see if I made the right choice going with Pam over a cupcake paper. And the answer is….
With the cupcakes officially out of the pan, it’s time we tasty them up using a healthy pipe (or spread) of the dreamy caramel frosting.
I can’t think of a more delectable way to usher in the fall season than with a plate of these scrumptious sweet treats. Can you?
Pumpkin Molasses Cupcakes with Dulce de Leche Buttercream Frosting
Total Time: 50 min
For the Cupcakes:
1 Stick (8 Tbsp) Butter
1 Cup Sugar
1 tsp Vanilla
1/4 Cup Molasses
21/4 Cups Flour
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 15 Oz. Can Pumpkin
For the Frosting:
4 Tbsp Butter
2 Cups Powdered Sugar
11/4 tsp Milk
1 tsp Vanilla
1/2 Cups Dulce de Leche
Cream together the butter and the sugar.
Mix in the eggs, vanilla and molasses.
In a separate bowl sift together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Add the dry to the wet and stir until just combined.
Drop in the pumpkin and incorporate.
Spoon batter into cupcake trays filled 3/4 full and bake in a preheated oven set to 350 degrees for 20 minutes.
Allow cupcakes to cool completely before frosting.
For the frosting whip together the butter, powdered sugar, milk and vanilla.
Pour in the dulce and stir until combined. Pipe or spread onto cooled cupcakes.
Note: I am working with Edelman to help test out their new and improved PAM cooking spray and am being compensated for my time. As always, all opinions are strictly my own.