Name: Dulce de Leche Pumpkin Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 15 cupcakes
Ingredients: 1 and 2/3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 teaspoons pumpkin spice; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon cloves; 1 and 1/4 cups dark brown sugar, packed; 2 large eggs, at room temperature; 1 cup pumpkin puree; 1/2 cup virgin coconut oil, melted and slightly cooled; 1/2 cup full-fat coconut milk (shake the can well before measuring); 1 and 1/2 teaspoons vanilla extract; 1 teaspoon coconut extract (optional); 1/2 cup unsweetened shredded coconut, lightly toasted and cooled; 1/2 cup Dulce de Leche; 12 ounces full-fat cream cheese, VERY soft; 4 ounces unsalted butter, VERY soft; 2 teaspoons vanilla pure extract; 1/4 teaspoon coconut extract (optional); 4 and 1/2 cups confectioners' sugar, sifted; 1/2 teaspoon ground cinnamon; 1 cup unsweetened flaked coconut, lightly toasted and cooled