This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
These easy Dulce de Leche Cupcakes combine a moist, tender brown sugar cupcake base with a creamy dulce de leche filling and swirled dulce de leche buttercream frosting. Bursting with caramel flavor in every bite, they’re a crowd-pleaser for birthdays, parties, or any dessert lover with a sweet tooth!
Table of Contents
Dulce de leche, a staple of Latin America, has been loved for generations for its rich, creamy, caramel-like sweetness. While similar to traditional caramel, it’s made from milk and sugar, giving it a more mellow, buttery flavor. These dulce de leche cupcakes are a delicious way to bring this classic treat into your home, combining a luscious dulce de leche filling and frosting with a soft, brown sugar cupcake base.
What makes these cupcakes irresistible is their balance of flavors and textures. The brown sugar cupcakes are perfectly moist, thanks to sour cream and a touch of whole milk, while the dulce de leche filling adds a delightful burst of creamy sweetness. Topped with swirls of luscious dulce de leche buttercream, these cupcakes are a showstopper on any dessert table! If you’re a fan of baked goods with that deep, caramelized flavor, these are bound to become one of your favorite things to make.
If these cupcakes hit the sweet spot, you’ll want to check out my Dulce de Leche Stuffed Cookies, Easy Caramel Pecan Monkey Bread, Salted Caramel Cheesecake Bars, Southern Caramel Cake, and Caramel Apple Pie Crescent Rolls for even more irresistible ideas!
Why We Love This Recipe
- These cupcakes are packed with dulce de leche in every layer, from the filling to the frosting, ensuring a rich caramel flavor that feels luxurious and satisfying.
- They are easy enough to make for casual gatherings but impressive enough to wow guests at a birthday party or special celebration.
- The frosting technique creates a stunning swirl effect that looks professional without requiring extra skills or fancy tools.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Granulated Sugar – Sweetens the cupcake base and helps create a tender crumb.
- Light Brown Sugar – Adds a warm, caramel-like depth to the cupcakes.
- Salted Butter – Brings rich flavor and moisture to both the cupcakes and frosting.
- Large Eggs – Provide structure and richness to the cupcake batter.
- Pure Vanilla Extract – Enhances the overall flavor with a sweet, aromatic touch.
- All-Purpose Flour – The base of the cupcake batter, giving it structure.
- Cornstarch – Helps keep the cupcakes extra soft and light.
- Baking Powder – Ensures a perfect rise for fluffy cupcakes.
- Salt – Balances the sweetness and enhances all the other flavors.
- Baking Soda – Adds an extra lift to the cupcake batter.
- Sour Cream – Makes the cupcakes moist and tender, with a subtle tang.
- Whole Milk – Adds richness and helps create a smooth batter.
- Powdered Sugar – Perfect for a smooth, creamy frosting.
- Dulce de Leche – The star of the show, used in the filling and frosting.
- Plastic Wrap – Key for creating that beautiful frosting swirl.
How to Make Dulce de Leche Cupcakes
- Prepare equipment. Set your oven to 350°F and line a 12-count muffin tin with cupcake liners. This simple step ensures perfectly shaped cupcakes with easy cleanup.
- Cream butter and sugars. In a large bowl or the bowl of a stand mixer, beat the salted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is light, fluffy, and irresistible. Add the eggs and pure vanilla extract, and beat again until smooth.
- Mix dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add wet ingredients. Gently stir in the sour cream and whole milk, ensuring a smooth, lump-free batter. Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full.
- Bake and cool. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before moving to the fun part—filling and frosting!
- Make frosting. In a clean bowl, beat softened salted butter until light and creamy. Add powdered sugar, a pinch of salt, and ⅔ cup of dulce de leche, then whip until smooth and fluffy.
- Core and fill cupcakes. Use a small paring knife or cupcake corer to cut out a small hole in the center of each cupcake. Fill each hole with a teaspoon of dulce de leche, then replace the cupcake “plug.”
- Create frosting swirl. Lay out a piece of plastic wrap and pipe or spoon a line of dulce de leche down one side. Pile the frosting next to it, fold the plastic wrap over, and twist the ends to create a frosting log. Slide this log into a piping bag with a wide tip, snip the end of the plastic wrap, and pipe beautiful swirls onto the cupcakes.
Recipe FAQ’s
Absolutely! Store-bought dulce de leche saves time and still delivers that creamy, caramel flavor. Look for it near the sweetened condensed milk in your grocery store.
No worries! A small paring knife or even the handle of a spoon works perfectly to make small holes for the filling.
You can bake the cupcakes up to two days ahead. Store them in an airtight container at room temperature, and frost them the day you plan to serve.
Yes! The unfrosted cupcakes freeze beautifully. Wrap them in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature before filling and frosting.
Keep leftover cupcakes in an airtight container at room temperature for up to three days. If refrigerated, bring them to room temperature before serving for the best flavor and texture.
Tips for Success
- Measure your ingredients carefully, especially the flour. Use a kitchen scale if possible to avoid overpacking the flour, which can make the cupcakes dense.
- Don’t overmix the batter after adding the dry ingredients. Mix just until combined to keep your cupcakes light and fluffy.
- Use room-temperature ingredients like eggs, butter, and sour cream for a smoother batter and better texture. Cold ingredients can cause the batter to curdle.
- If you’re piping the frosting, practice on a plate first to ensure the dulce de leche swirl is perfectly visible. The first few swirls might not be as dramatic, but it gets better!
- Keep an extra spoonful of dulce de leche on hand—because who can resist a little taste while baking?
Substitutions and Variations
- Swap sour cream for plain Greek yogurt for a slightly tangier cupcake base without sacrificing moisture.
- Use unsalted butter and add an extra pinch of salt to the frosting if you don’t have salted butter on hand.
- Skip the frosting swirl if you’re short on time, and simply spread the dulce de leche buttercream on top for a rustic, homemade look.
- Try filling the cupcakes with cinnamon sugar dulce de leche for a subtle spiced flavor that’s perfect for fall.
More Cupcake Creations to Fall in Love With
- Homemade Funfetti Cupcakes
- Raspberry Lemonade Cupcakes
- Decadent Chocolate Covered Strawberry Cupcakes
- Oreo Cupcakes
- Coconut Cupcakes
- Red Velvet Cupcakes
- Burnt Almond Cupcakes
- Fresh Strawberry Cupcakes
Dulce de Leche Cupcakes
Equipment
Ingredients
Cupcakes
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- ½ cup salted butter softened
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (212g) all-purpose flour
- 3 Tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup sour cream
- ¼ cup whole milk
Frosting
- ½ cup salted butter softened
- 4 cups (480g) powdered sugar
- 1 (13.4-ounce) can dulce de leche divided
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Place 12 cupcake liners in a 12-count muffin tin. Set aside.
- In a large bowl, beat the sugars and butter until light and creamy. Add eggs and vanilla, and beat again.¾ cup (150g) granulated sugar, ½ cup (100g) light brown sugar, ½ cup salted butter, 2 large eggs, 2 teaspoons pure vanilla extract
- Stir flour, cornstarch, baking powder, salt, and baking soda in another bowl.1 ½ cups (212g) all-purpose flour, 3 Tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
- Add dry ingredients, mixing until combined.
- Stir in sour cream and milk just until mixed.½ cup sour cream, ¼ cup whole milk
- Divide batter evenly between cupcake liners filling each 2/3 full.
- Bake for 20-22 minutes. Remove and cool.
- In a separate large bowl, beat butter until light. Add powdered sugar, ⅔ cup of the dulce de leche, and salt. Beat until creamy and smooth.½ cup salted butter, 4 cups (480g) powdered sugar, 1 (13.4-ounce) can dulce de leche, ¼ teaspoon salt
- Use a cupcake corer to remove the center of each cupcake. Fill each center with 1 teaspoon of the dulce de leche.
- Pipe or spread remaining dulce de leche in a line on a large piece of plastic wrap. Spoon frosting next to the line of dulce de leche, then roll up plastic wrap to create a log, twisting the ends to hold in the frosting.
- Transfer to a piping bag fitted with a wide, round piping tip, pulling the end of plastic wrap through and snipping it off so the frosting can pipe through.
- Pipe swirls of frosting onto each cupcake.
Notes
Storage & Make Ahead
- Store: Keep frosted cupcakes in an airtight container at room temperature for up to 3 days.
- Freeze: Wrap unfrosted cupcakes tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
- Reheat: Microwave refrigerated cupcakes for 5-10 seconds to bring them back to their soft, fresh-from-the-oven feel.
- Make Ahead: Prepare the cupcake batter and frosting up to a day in advance. Bake the cupcakes and store them at room temperature, then frost before serving.
Nutrition
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Hi! Is the frosting firm enough to fill a cake? Thank you!
Yes, you should be able to fill a cake with it.
thank you!
Hi, im trying to yield 20 cupcakes do you think i should do the recipe x1 1/2 and do you think the frosting as is can cover 20 or does it only cover 12? Thanks so much in advance
My recommendation would be to double the whole thing, including the frosting, to make sure you don’t run out. I would always rather have a couple extra than not enough.