Go Back
–+ servings
Dulce de Leche Cupcakes

Dulce de Leche Cupcakes: Indulgent Sweet Bliss for Celebrations

Experience the bliss of Dulce de Leche Cupcakes, a delightful treat perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Latin
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Feel free to substitute with gluten-free flour.
  • 1 tsp Baking Powder Essential for helping the cupcakes rise beautifully.
  • 1 tsp Baking Soda Boosts leavening for that light and fluffy texture.
  • 1/2 tsp Salt A pinch enhances the overall flavor.
  • 1/2 cup Unsalted Butter Adds richness and moisture; ensure it’s at room temperature.
  • 1 cup Light Brown Sugar Contributes sweetness and hints of caramel.
  • 2 large Eggs Essential for binding and moisture.
  • 1/2 cup Sour Cream Introduces moisture and density; yogurt is a great swap.
  • 1/4 cup Vegetable Oil Keeps the cupcakes moist.
  • 2 tsp Vanilla Extract Adds depth to the flavor profile.
  • 1/2 cup Whole Milk Keeps the batter moist; can substitute with non-dairy milk.
  • 1/2 cup Dulce de Leche For filling; store-bought or homemade works beautifully.
For the Frosting
  • 1/2 cup Unsalted Butter Base for the frosting; make sure it’s at room temperature.
  • 1/2 cup Dulce de Leche Provides the key flavor in frosting.
  • 2 cups Confectioners' Sugar Sift for a smooth consistency.
  • 1/8 tsp Pinch of Salt Balances sweetness.

Equipment

  • cupcake pan
  • Electric Mixer
  • mixing bowls
  • whisk
  • measuring cups
  • Cupcake corer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful baking cups.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk until well combined.
  3. In a large bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
  4. Add the eggs one at a time, mixing well. Then add vanilla, sour cream, and vegetable oil until fully integrated.
  5. Gradually add the dry ingredients, alternating with milk, mixing until just combined.
  6. Fill each cupcake liner about ¾ full with the batter. Bake for approximately 15 minutes until a toothpick comes out clean.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating room-temperature butter until smooth, then gradually add confectioners' sugar, dulce de leche, and salt.
  9. Core each cooled cupcake and fill with dulce de leche.
  10. Frost the tops of the filled cupcakes with the dulce de leche buttercream.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Cupcakes can be stored at room temperature for up to 3 days in an airtight container, or refrigerate for an additional 2 days.

Tried this recipe?

Let us know how it was!