If you’re a fan of caramel’s rich and velvety sweetness, these Dulce de Leche Cupcakes are a must-try! These cupcakes boast a tender, buttery base with a surprise dulce de leche filling and a swirl of decadent frosting. Whether you’re baking for a celebration or satisfying a sweet craving, these cupcakes are guaranteed to impress.
Ingredients
For the Cupcakes:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) whole milk, room temperature
For the Filling:
- 1 cup (250g) dulce de leche
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/3 cup (85g) dulce de leche
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
For Garnish (Optional):
- Extra dulce de leche for drizzling
- A pinch of sea salt
- Caramel candies or toffee bits
Equipment Needed
- Muffin tin with liners
- Mixing bowls
- Electric mixer
- Piping bag
Instructions
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
2. Fill the Cupcakes:
Using a small knife or cupcake corer, create a small hole in the center of each cupcake. Fill the holes with a teaspoon of dulce de leche.
3. Make the Frosting:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the dulce de leche, vanilla extract, and heavy cream (or milk) one tablespoon at a time, beating until the frosting is light and fluffy.
4. Frost the Cupcakes:
Transfer the frosting to a piping bag fitted with your favorite tip. Pipe the frosting onto the filled cupcakes.
5. Garnish and Serve:
Drizzle the tops with extra dulce de leche, sprinkle with a pinch of sea salt, and garnish with caramel candies or toffee bits, if desired.
Tips for Success
- Use high-quality dulce de leche for the best flavor.
- Chill the cupcakes briefly before filling and frosting for easier handling.
- Add a pinch of sea salt to the frosting for a sweet-salty balance.
These Dulce de Leche Cupcakes are a caramel lover’s dream. From the tender cake to the gooey filling and rich frosting, every bite is pure indulgence. Bake a batch today and watch them disappear in no time!
Irresistible Dulce de Leche Cupcakes Recipe
Equipment
- Muffin tin with liners
- Mixing bowls
- Electric mixer
- Piping bag
Ingredients
- For the Cupcakes:
- 1 1/2 cups 190g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup 120ml whole milk, room temperature
- For the Filling:
- 1 cup 250g dulce de leche
- For the Frosting:
- 1/2 cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1/3 cup 85g dulce de leche
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- For Garnish Optional:
- Extra dulce de leche for drizzling
- A pinch of sea salt
- Caramel candies or toffee bits
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Fill the Cupcakes:
- Using a small knife or cupcake corer, create a small hole in the center of each cupcake. Fill the holes with a teaspoon of dulce de leche.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until smooth. Add the dulce de leche, vanilla extract, and heavy cream (or milk) one tablespoon at a time, beating until the frosting is light and fluffy.
- Frost the Cupcakes:
- Transfer the frosting to a piping bag fitted with your favorite tip. Pipe the frosting onto the filled cupcakes.
- Garnish and Serve:
- Drizzle the tops with extra dulce de leche, sprinkle with a pinch of sea salt, and garnish with caramel candies or toffee bits, if desired.
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