Why Make This Recipe
Dulce de Leche Cupcakes are a delightful treat that combine the rich flavors of caramel with a soft and moist cupcake base. These cupcakes are perfect for any celebration or just as a sweet indulgence at home. They are easy to make and will impress your friends and family with their delicious taste and beautiful presentation.
How to Make Dulce de Leche Cupcakes
Ingredients
- 1 3/4 cups (220 g) all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 g or 1/2 stick) unsalted butter (room temperature)
- 1 cup (200 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1/3 cup (75 g) full-fat sour cream (or Greek yogurt) (room temperature)
- 1/4 cup (60 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 2/3 cup (160 ml) whole milk (room temperature)
- 1/4 cup (85 g) dulce de leche (for filling the cupcakes)
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
- 2/3 cup (226 g) dulce de leche (for frosting)
- 2 1/2 cups (300 g) confectioners’ sugar (sifted)
- Pinch of salt
Directions
Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a bowl, mix the flour, baking powder, baking soda, and salt. In another bowl, beat the butter and brown sugar together until creamy. Add the eggs, sour cream, vegetable oil, and vanilla, mixing until combined. Gradually add the dry ingredients, alternating with the milk. Stir until just combined.
Fill each cupcake liner about two-thirds full with the batter. Bake for about 18-20 minutes or until a toothpick comes out clean. Once baked, let them cool completely.
Frosting: In a large bowl, beat the room temperature butter until smooth. Add the dulce de leche and mix well. Gradually add the sifted confectioners’ sugar and a pinch of salt, mixing until the frosting is fluffy and smooth.
Assembly: Once the cupcakes are cool, use a knife or a cupcake corer to remove a small piece from the center of each cupcake. Fill the center with dulce de leche. Top the cupcakes with the frosting using a piping bag or a spatula.
How to Serve Dulce de Leche Cupcakes
Dulce de Leche Cupcakes can be served as a delicious dessert at birthday parties, holidays, or casual gatherings. They look great on a dessert table and can be accompanied by a glass of milk or coffee for a delightful tasting experience.
How to Store Dulce de Leche Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, place them in the refrigerator for about a week. Allow them to come to room temperature before serving for the best taste.
Tips to Make Dulce de Leche Cupcakes
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stir until just combined to keep the cupcakes light and fluffy.
- Feel free to customize the frosting with different flavorings or toppings like sprinkles or chocolate chips.
Variation
You can try using chocolate cake batter instead of vanilla for a chocolate twist on these cupcakes. Additionally, drizzle some chocolate sauce over the frosting for an extra treat!
FAQs
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe and saves time.How do I know when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, they are done.Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting for up to 2 months. Thaw them at room temperature before serving.
Dulce de Leche Cupcakes
Ingredients
Cupcake Ingredients
- 1 3/4 cups all-purpose flour (spooned and leveled) Sifted and leveled for accuracy.
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (room temperature)
- 1 cup packed light brown sugar
- 2 large eggs (room temperature)
- 1/3 cup full-fat sour cream (or Greek yogurt) (room temperature)
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2/3 cup whole milk (room temperature)
- 1/4 cup dulce de leche (for filling)
Frosting Ingredients
- 1 cup unsalted butter (room temperature)
- 2/3 cup dulce de leche (for frosting)
- 2 1/2 cups confectioners’ sugar (sifted)
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter and brown sugar together until creamy.
- Add the eggs, sour cream, vegetable oil, and vanilla, mixing until combined.
- Gradually add the dry ingredients, alternating with the milk. Stir until just combined.
Baking
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for about 18-20 minutes or until a toothpick comes out clean.
- Once baked, let them cool completely.
Frosting
- In a large bowl, beat the room temperature butter until smooth.
- Add the dulce de leche and mix well.
- Gradually add the sifted confectioners’ sugar and a pinch of salt, mixing until the frosting is fluffy and smooth.
Assembly
- Once the cupcakes are cool, use a knife or a cupcake corer to remove a small piece from the center of each cupcake.
- Fill the center with dulce de leche.
- Top the cupcakes with frosting using a piping bag or a spatula.