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Dulce de Leche Cupcakes

Dulce de Leche Cupcakes

Dulce de leche cupcakes are a rich and indulgent dessert with a sweet, caramel flavor that everyone will love. Perfect for any occasion, these cupcakes are made with a soft, fluffy base and topped with creamy dulce de leche frosting for the ultimate treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 14

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!

Notes

Dulce de Leche: You will need one 14-ounce can. It is typically located in the baking aisle next to the sweetened condensed milk or in the international foods aisle at most grocery stores.
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days.
For long-term storage, freeze unassembled cupcakes for up to 3 months. Wrap them in plastic wrap, then place them in an airtight container. To enjoy, defrost in the refrigerator and allow them to come to room temperature before frosting.