AuthorHeather WallaceCategorycupcakes & muffinsDifficultyIntermediateCupcakes are meant to be shared...or are they just individual portions for you to enjoy without having to cut into a cake??!
With a spice cake that is soaked with rum and filled with a gooey bite of dulce de leche and topped with dulce de leche swiss meringue buttercream these cupcakes may just make you think twice about sharing!
It may still be hot outside but fall is definitely in the air...pumpkin spice is out in force this year and is it just me or is it out extra early? While this may not be pumpkin spice it certainly gives fall vibes!
Preheat oven to 325°.
Line a cupcake pan with cupcake liners.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon salt. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room temperature unsalted butter and 1 1/2 cups of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 1/2 teaspoons of vanilla extract.
Slowly beat in flour mixture, alternating with 1 cup of room temperature buttermilk (about 3 batches) just until the batter is smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 19 Minutes- 23 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from the pan. Cool completely.
Using the end of a wooden spoon poke 3 holes into the center of each cupcake once they are cooled.
Baste each cupcake with gold rum using a pastry brush.
Reserve 1/3 cup of dulce de leche for the frosting.
Fill a piping bag with remaining dulce de leche, and pipe into the holes of the cupcake.
Any remaining dulce de leche can be saved to put into coffee!
Make 1 batch of dulce de leche swiss meringue buttercream.
Pipe onto each cooled cupcake.
Store the cupcakes in an airtight container for up to a week.
Ingredients
Directions
Preheat oven to 325°.
Line a cupcake pan with cupcake liners.
In a medium-sized bowl sift together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon salt. Set aside.
In a mixer fitted with a paddle attachment cream together 1 1/2 sticks of room temperature unsalted butter and 1 1/2 cups of packed brown sugar at medium speed until fluffy (about 4 Minutes).
Reduce speed and add 3 room temperature eggs, one at a time beating well after each addition.
Add 1 1/2 teaspoons of vanilla extract.
Slowly beat in flour mixture, alternating with 1 cup of room temperature buttermilk (about 3 batches) just until the batter is smooth.
Fill each cupcake mold about 2/3 full.
Bake for about 19 Minutes- 23 Minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let the cupcakes cool 10 Minutes before removing from the pan. Cool completely.
Using the end of a wooden spoon poke 3 holes into the center of each cupcake once they are cooled.
Baste each cupcake with gold rum using a pastry brush.
Reserve 1/3 cup of dulce de leche for the frosting.
Fill a piping bag with remaining dulce de leche, and pipe into the holes of the cupcake.
Any remaining dulce de leche can be saved to put into coffee!
Make 1 batch of dulce de leche swiss meringue buttercream.
Pipe onto each cooled cupcake.
Store the cupcakes in an airtight container for up to a week.