Pumpkin Tres Leches Cupcakes

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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The coziest cupcakes this Fall!

Ingredients

Crust

• 1 1/4 Cups Gingersnap Crumbs
• 5 Tbsp Unsalted Melted Butter
• 1 Tbsp Granulated Sugar

Pumpkin Cupcake

6 Tbsp Melted Unsalted Butter

3/4 Cup Granulated Sugar

3/4 Cup Canned Pumpkin Puree

1/4 Cup Packed Light Brown Sugar

2 Large Eggs

1/2 Tbsp Vanilla Extract

1 Cup + 1 Tbsp All-Purpose Flour

1 Tsp Baking Powder

1/4 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Pumpkin Spice

1/4 Tsp Salt

Milk Blend

1 Can(14oz) Can Condensed Milk

1 1/2 Cups Whole Milk

1 Cup Evaporated Milk

1/4 Tsp Vanilla Extract

1/8 Tsp Cinnamon

Chocolate Ganache

1/2 Cup Dark Chocolate Chips

1/3 Cup Heavy Whipping Cream

Meringue

3 Large Egg Whites

3/4 Cup Granulated Sugar

1/2 Tsp Cream of Tartar

1/2 Tsp Vanilla Extract

Instructions

1. Gingersnap Crust: Mix gingersnap crumbs, melted butter, and sugar. Press into cupcake liners. Pumpkin Cupcake: Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla. Mix in dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin spice, salt). Bake at 350°F for 17-20 mins. Milk Blend: Mix condensed milk, regular milk, evaporated milk, vanilla, and cinnamon. Soak cooled cupcakes, then chill for 2-3 hours. Chocolate Ganache: Heat dark chocolate chips with heavy cream until melted and smooth. Let cool. Meringue: Whisk egg whites and sugar over simmering water until sugar dissolves, then beat to stiff peaks with cream of tartar and vanilla. Finish by spreading ganache on cupcakes, piping meringue swirls, and torching for that perfect golden touch. Refrigerate and enjoy these autumn delights for up to 5 days! /li>
2. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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