Ashley | Baker By Nature

For the Pumpkin Coconut Cupcakes:
Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners; set aside.
In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside.
In a separate bowl add brown sugar, eggs, pumpkin puree, oil, coconut milk, vanilla, and coconut extract (if using); whisk well to combine. Slowly whisk the dry ingredients into the wet ones, stirring just until combined. Using a rubber spatula, fold in the coconut.
Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, use a small sharp knife to carve out a small hole on the top of each cupcake. The size and depth of this hole is up to you, but I recommend not carving too wide or deep, since this may cause your cupcake to fall apart when bitten into. Fill each hole with 2 teaspoons of dulce de leche.
Frost cupcakes and decorate with toasted coconut. (The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.)
If you have leftover cupcake batter, bake a second batch (I typically have enough for 3 or 4 extra cupcakes).
For the Cinnamon Cream Cheese Frosting:
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla, and coconut extract (if using) on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes. 
Store cupcakes in the fridge, covered, for up to 3 days. Bring to room temperature before serving.