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
Ingredients:
For the Cupcakes:
1 Stick (8 Tbsp) Butter
1 Cup Sugar
2 Eggs
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
Directions:
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.
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[…] week I challenged PAM to handle my drop dead delicious pumpkin molasses cupcakes and they passed the test with flying colors. This week we’re switching venues and trying […]
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Oh yum! I’m so excited to try these pumpkin muffins. I can’t believe how easily they fell out of the pan. Impressive!
“Hi Julie!”…just had to say it when I saw you peeking your head at the video camera 🙂 These pumpkin cupcakes look delectable! Love the frosting too!
I love anything with pumpkin. This morning, I had a pumpkin scone. It was homemade. Well, sort of homemade. There was a mix involved. But I added the water and stirred. 🙂
I never leave home without a great can of PAM-but beware, spraying it on the bottom of a sled in the winter = dangerous! 🙂 Anne
No papers, how cool!
These remind me of my mom’s pumpkin cookies with frosting 🙂
ooh, bet your kitchen smelled AMAZING while this recipe was in the making!!
I really have to start baking again and these cupcakes are calling me. Pam does it for me; I used to use the paper muffins things it was always a mess to get out. Love your video Julie!
Rita
Oh, oh, oh! Decadent is RIGHT! These look awesome. I think I’ll start doing squats and push ups preemptively.
holy buttercream, these shouldn’t even be legal. I just saw your title, showed my boyfriend and my jaw DROPPED. I can’t believe how good these look and I think this weekend is an all diets, healthy eating out the window because I can’t get these off my mind. {sincerely, love them}
I’m just going to ignore that you used the word “decadent” and pretend you said “healthy” instead. Cause you know orange veggies are so good for you no matter what. Right? *wink*
That’s my sweet talking way of saying those look mouthwatering delicious and I’m going to have to try and make some soon. 🙂
primo frosting, julie. i don’t love pumpkin, but i’d eat so many of these simply for that frosting!
These look incredible. I was just wondering what I’d do with my pumpkin. This is it!
How many cupcakes does this recipe make?
Great PAM experiment and your pumpkin cupcakes look truly delicious. Love the frosting.
I know they are called “cupcakes”, but pumpkin and molasses together?! Oh my! I had to bend the rules…I needed something to have for a morning coffee get together….I did not frost them and added chopped pecans to the mix…..the result was DELICIOUS! (ps The PAM worked great)
I’ve made these several times and they’re delicious… but every single time, the frosting refuses to keep its shape and winds up as more of an icing than a frosting. If i pipe it on like in the picture it will ooze over the entire cupcake in about a minute.