Pumpkin Cupcakes

  • 1 1/2 cups all-purpose flour (190 grams)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup vegetable oil (113 grams)
  • 2 large eggs (room temperature)
  • 1/4 cup granulated sugar (50 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree (170 grams)

Dulce de Leche

Pumpkin Dulce de Leche Russian Buttercream



  • Pre-heat the oven to 350F.
  • Line a cupcake pan with 12 cupcake liners.
  • Start by sifting the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
    In another bowl, add the vegetable oil and the eggs. Whisk them together for about 60 seconds.
  • Add the sugars and whisk until mixture is incorporated.
  • Add the pumpkin puree and vanilla extract and whisk until incorporated.
  • Add the dry ingredients and mix with a spatula until just incorporated.
  • Divide the batter between the 12 cupcake tins.
  • Bake for 12-15 minutes. When you touch the top of a cupcake lightly with your finger, it should spring back.
  • Let the cupcakes cool down before filling and frosting.


  • Pre-heat the oven to 350ºF. Open the condensed milk can and pour the milk in an oven proof pan and cover with foil. Place this pan in a larger pan, and fill the larger pan with water to form a water bath. Bake for 2 to 3 hours. Baking time will vary depending on how much condensed milk you are baking at a time. As you bake, stir every 45 minutes or so, making sure the water from the bottom pan isn’t evaporating. If it evaporates, replace with more water so the dulce de leche doesn’t scorch on the sides of the pan. Remove from the oven when the dulce de leche is thick, the color is a deep caramel shade. The dulce de leche will get even thicker as it cools down once you let it rest in the fridge for a few hours before using it.


  • Before starting, make sure the butter is at the appropriate consistency, which should be at room temperature. The butter should have a nice shape, not be too soft, but not cold either. It’s ideal if the butter is from 68 to 72ºF.
  • Cream the butter with an electric mixer, at medium-high speed, for 5 minutes.
  • Turn the mixer off, add the condensed milk, pumpkin puree, and dulce de leche. Cream with the mixer on medium speed for 1 minute until combined.
  • Scrape the sides and bottom of the bowl and cream for another 2 to 4 minutes.
  • You should continue to cream until smooth, thick, and creamy. Sometimes that takes a while, specially depending on the temperature of the butter. Just make sure to beat the mixture with the electric mixer until the frosting has a very thick consistency.


  • Use a knife or a spoon to remove the center of each cupcake.
  • Place the cooled down dulce de leche in a piping bag.
  • Pipe some dulce de leche in the center of each cupcake until it reaches the top.
    Place the frosting in a piping bag fitted with the tip of your choice.
    Pipe a ring of frosting around the edges of the cupcake, leaving a hole in the middle.
    Fill the middle with more dulce de leche.


  • Store the cupcakes in the fridge for up to 4 days, covered.