Dairy & Gluten Free Caramel-Stuffed Pumpkin Cupcakes with Marshmallow Frosting {gluten, dairy, nut & soy free} - These dairy and gluten free pumpkin cupcakes are the ultimate fall dessert. Stuffed with homemade caramel and topped with a sweet, fluffy marshmallow frosting, they will make your taste buds all sorts of happy. #pumpkindessert #pumpkincupcakes #caramel #homemadecaramel #dairyfree #glutenfree

Dairy & Gluten Free Caramel Stuffed Pumpkin Cupcakes with Marshmallow Frosting

These dairy and gluten free pumpkin cupcakes are the ultimate fall dessert. Stuffed with homemade caramel and topped with a sweet, fluffy marshmallow frosting, they will make your taste buds all sorts of happy.
Course Dessert
Cuisine Dairy Free, Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Ingredients

For caramel:

  • 1 1/4 cup (250 g) caster sugar
  • 1/2 cup (100 g) coconut cream
  • 1/2 tsp salt

For pumpkin cupcakes:

WET:

  • 2 eggs
  • 1 1/2 cups (300 g) pumpkin puree
  • 1/2 cup (120 mL) vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup (120 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)

DRY:

  • 1 1/2 cups (220 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 1 cup (200 g) caster sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice

For marshmallow frosting:

  • 4 medium egg whites
  • 3/4 cup (150 g) caster sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

For caramel:

  1. In a saucepan, heat the caster sugar on medium heat, stirring constantly with a heat resistant rubber spatula or a wooden spoon.
  2. The sugar may initially form clumps, but will eventually melt into a thick golden brown liquid as you continue to stir. Be careful not to burn the caramel.
  3. Once the sugar is completely melted and the colour is a dark golden brown, add the coconut cream. On its addition, the caramel will bubble rapidly and steam is released – be careful.
  4. Stir the coconut cream into the caramel until completely melted and let it boil for another minute.
  5. Remove from heat, add the salt and stir well.
  6. Set aside to cool completely. The caramel get thicker. When it's at room temperature, you should be able to form balls from it.

For pumpkin cupcakes:

  1. Pre-heat the oven to 350 ºF (175 ºC) and line a cupcake tin with 12 cupcake cases/liners.
  2. Mix all wet ingredients together.
  3. In a separate bowl, mix all dry ingredients together and sift them into the wet ingredients.
  4. Mix well until you get a smooth batter.
  5. Using an ice cream scoop or a spoon, fill each cupcake case ~1/2 full. (About 1/3 of the prepared batter should remain after this.)
  6. Shape ~1 - 1 1/2 tbsp of the thickened room temperature caramel into balls (use wet hands to prevent the caramel from sticking to them) and press each ball gently into the middle of each 1/2-filled cupcake case.
  7. Divide the remaining cupcake batter among the cupcake cases, so that it completely covers the caramel balls.
  8. Bake in the pre-heated oven at 350 ºF (175 ºC) for about 20 minutes or until golden brown on top.
  9. Allow to cool.

For marshmallow frosting:

  1. Mix all the marshmallow frosting ingredients in a heat-proof bowl, and set the bowl above a pot of simmering water.
  2. Heat the meringue mixture with constant stirring until it reaches 140 ºF (60 ºC) and the sugar has melted.
  3. Transfer the heated meringue mixture into a stand mixer (or use a hand mixer) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
  4. Using a round nozzle, pipe the marshmallow frosting on top of the cupcakes.
  5. Place the frosted cupcakes under the grill for no more than 5 - 10 seconds until they are nicely toasted. Really keep an eye on them, as they catch quickly! (You can also use a kitchen blowtorch).
  6. Allow the cupcakes to cool and enjoy!

Storage:

  1. The caramel-stuffed pumpkin cupcakes keep well in a closed container in a cool dry space for 3 to 4 days (riiiiight... that's so not happening).