Dulce de Leche Cupcakes
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!
Servings: 12 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
Calories: 473kcal | Carbohydrates: 76g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 344mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 61g | Vitamin A: 581IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
