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Irresistible Dulce de Leche Cupcakes Recipe

Experience pure indulgence with these Dulce de Leche Cupcakes—soft, buttery cupcakes filled with luscious dulce de leche and topped with creamy dulce de leche frosting. Perfect for any occasion!

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.