Introduction
Dulce de leche cupcakes are a deliciously indulgent dessert that combines the rich, caramelized flavor of dulce de leche with the light, fluffy texture of a cupcake. These cupcakes are perfect for anyone with a sweet tooth, offering a unique twist on the classic caramel flavor that is beloved worldwide. Whether you’re serving them at a party or treating yourself to something special, dulce de leche cupcakes will surely satisfy any craving. The creamy, sweet filling inside, paired with the soft, vanilla cupcake base, creates a dessert experience that is both comforting and decadent. Topped with more dulce de leche frosting and a sprinkle of caramelized goodness, these cupcakes are sure to impress guests or brighten up any day.
The History of Dulce de Leche Cupcakes
Dulce de leche, which translates to “sweet milk” in Spanish, has roots in Latin America and is made by slowly simmering milk and sugar to create a thick, caramel-like syrup. The process of making dulce de leche dates back centuries and is particularly popular in countries such as Argentina, Mexico, and Colombia. Its smooth, creamy texture and rich flavor have made it a staple ingredient in many desserts across Latin American cultures. The concept of dulce de leche cupcakes blends this traditional treat with the modern cupcake, a sweet trend that gained popularity in the United States in the early 21st century. By adding the richness of dulce de leche into the batter and frosting, these cupcakes offer a delightful fusion of cultures and flavors, appealing to both traditional and contemporary tastes.
Ingredients Breakdown
To make dulce de leche cupcakes, the ingredients are a balance of simple pantry staples and the star ingredient, dulce de leche. For the cupcake batter, you’ll need basic items like all-purpose flour, sugar, eggs, butter, vanilla extract, and baking powder to create a light and fluffy base. The key ingredient in these cupcakes, dulce de leche, is added both in the batter for a caramelized flavor and in the frosting for a rich, creamy finish. To make the frosting, you’ll use more dulce de leche, along with butter, powdered sugar, and a pinch of salt to create a smooth, spreadable consistency. The combination of these ingredients results in a cupcake that is both indulgent and satisfying.
Step-by-Step Recipe:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, cream together 1/2 cup (115g) of softened butter and 3/4 cup (150g) of granulated sugar until light and fluffy, about 3-4 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract.
- In a separate bowl, combine 1 1/2 cups (190g) of all-purpose flour, 1 1/2 tsp of baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) of milk. Start and finish with the dry ingredients, mixing until just combined.
- Add 1/2 cup (120g) of dulce de leche to the batter and gently fold it in until evenly incorporated.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat 1/2 cup (115g) of softened butter and 1 cup (240g) of dulce de leche in a bowl until smooth.
- Gradually add 3 cups (360g) of powdered sugar, 1/4 tsp of salt, and 1-2 tbsp of milk or heavy cream, mixing until the frosting is smooth and spreadable.
- Once the cupcakes are completely cooled, frost them generously with the dulce de leche frosting and garnish with additional caramel drizzle or a sprinkle of sea salt, if desired.
Tips for the Perfect Dulce de Leche Cupcakes
To ensure your cupcakes are light and fluffy, be sure not to overmix the batter once you add the dry ingredients. Overmixing can cause dense cupcakes. Also, make sure your butter is at room temperature before creaming with the sugar to achieve the right consistency. For the frosting, if it’s too thick, you can add more milk or cream to reach the desired texture. Additionally, if you prefer a richer flavor, try adding a small amount of cinnamon to the batter or frosting to complement the sweetness of the dulce de leche. For extra texture and flavor, consider topping the cupcakes with a sprinkle of chopped nuts or a drizzle of caramel sauce.
Variations and Customizations
While dulce de leche is the star of this recipe, there are many ways to customize the cupcakes to fit your preferences. You can add a hint of chocolate by drizzling melted chocolate or mixing cocoa powder into the batter. If you prefer a more subtle caramel flavor, you can reduce the amount of dulce de leche in the frosting and replace it with cream cheese for a tangy contrast. For a more decadent experience, try adding a layer of dulce de leche filling in the center of the cupcakes before frosting them. For a nutty twist, sprinkle chopped pecans or almonds on top of the frosting or mix them into the batter. You can also experiment with adding other flavors, such as espresso, cinnamon, or orange zest, to create your own unique version of dulce de leche cupcakes.
Health Considerations and Nutritional Value
Dulce de leche cupcakes, like most desserts, are a high-calorie treat due to the sugar, butter, and dulce de leche used in both the batter and frosting. While they are indulgent and delicious, they should be enjoyed in moderation. The cupcakes do offer some nutritional benefits from the eggs and milk, providing small amounts of protein and calcium. However, they are not particularly high in vitamins or minerals. If you want to make the cupcakes slightly healthier, consider substituting some of the butter with a healthier fat such as avocado or using a sugar substitute. You can also reduce the sugar in the frosting or opt for a lighter whipped frosting to decrease the calorie count. Keep in mind that these cupcakes are meant to be an occasional treat, so it’s important to enjoy them in moderation.
FAQ
- Can I make dulce de leche cupcakes ahead of time?
Yes, you can make the cupcakes and frosting ahead of time. Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. The frosting can be made ahead and stored in the fridge for up to 3 days. Be sure to bring the frosting to room temperature before using it. - Can I substitute the milk with a dairy-free option?
Yes, you can substitute the milk with a non-dairy milk such as almond milk, soy milk, or oat milk to make these cupcakes dairy-free. The rest of the ingredients should work well with these substitutions. - Can I use homemade dulce de leche for this recipe?
Absolutely! Homemade dulce de leche works just as well as store-bought. Just make sure it is thick enough to incorporate into the batter and frosting without being too runny. - How can I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week or freeze them for up to 3 months. Allow them to come to room temperature before serving.
Dulce de Leche Cupcakes
Ingredients
Cupcakes
- 1 ¾ cups 220g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup 57g or ½ stick unsalted butter, at room temperature
- 1 cup 200g packed light brown sugar
- 2 large eggs at room temperature
- ⅓ cup 75g full-fat sour cream (or Greek yogurt), at room temperature
- ¼ cup 60ml vegetable oil
- 2 teaspoons pure vanilla extract
- ⅔ cup 160ml whole milk, at room temperature
- ¼ cup 85g dulce de leche (for filling the cupcakes)
Frosting
- 1 cup 226g or 2 sticks unsalted butter, at room temperature
- ⅔ cup 226g dulce de leche
- 2 ½ cups 300g confectioners’ sugar, sifted
- Pinch of salt
Instructions
Cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with baking cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat the butter and brown sugar until light and creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract, sour cream, and vegetable oil. Scrape down the sides and bottom of the bowl as needed.
- Gradually add the flour mixture in three parts, alternating with the milk (flour, milk, flour, milk, flour). Mix until the batter is smooth and uniform (be careful not to overmix).
- Fill the baking cups about three-quarters full with the batter and bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven, transfer them to a wire rack, and allow them to cool to room temperature.
Frosting
- In the bowl of a stand mixer, beat the butter with the paddle attachment (or whisk attachment) until creamy, about 2 minutes.
- With the mixer on low speed, gradually add the confectioners’ sugar until fully incorporated.
- Add the dulce de leche and a pinch of salt, and mix until combined. If the frosting is too thick, add 1-2 tablespoons of milk. If it’s too thin, add more confectioners’ sugar. Transfer the frosting to a piping bag fitted with your desired tip.
Assembly
- Use a cupcake corer or the large end of a frosting tip to create a shallow hole in the center of each cupcake. Fill each hole with 1 to 2 teaspoons of dulce de leche.
- Frost the cupcakes and drizzle additional dulce de leche on top if you have any left. Serve and enjoy!