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Dulce de Leche Cupcakes

Decadent Dulce de Leche Cupcakes for Sweet Celebrations

Indulge in these Dulce de Leche Cupcakes, a perfect treat for celebrations, featuring a gooey filling and delightful frosting.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 ½ cups All-Purpose Flour Substitute with a gluten-free blend for gluten-free version.
  • 1 ½ teaspoons Baking Powder Ensure freshness for optimal rise.
  • ½ teaspoon Baking Soda Provides additional leavening.
  • ½ teaspoon Salt Enhances flavor.
  • ½ cup Unsalted Butter Softened for richness.
  • 1 cup Light Brown Sugar Adds sweetness and moisture.
  • 2 large Eggs Use room temperature for better incorporation.
  • ½ cup Full-Fat Sour Cream Or Greek Yogurt.
  • ¼ cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 teaspoon Pure Vanilla Extract Substitute with vanilla bean paste for richer taste.
  • ½ cup Whole Milk Dairy-free options include almond or oat milk.
  • ½ cup Dulce de Leche Choose store-bought or homemade.
Buttercream Frosting Ingredients
  • ½ cup Unsalted Butter Softened to create creamy consistency.
  • 2 cups Confectioners' Sugar Adjust for desired thickness.
  • a pinch Salt Balances sweetness.
  • as needed splash Milk Adjusts frosting consistency.

Equipment

  • oven
  • Cupcake Pan
  • Mixing bowls
  • Electric mixer
  • Cupcake Corer
  • Whisk

Method
 

Preparing the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with baking cups.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat softened butter and light brown sugar together until light and fluffy.
  4. Add eggs one at a time, mixing well. Then incorporate vanilla, sour cream, and vegetable oil.
  5. Gradually mix in the dry ingredients and milk, alternating until just combined.
  6. Fill cupcake liners ¾ full and bake for approximately 15 minutes or until a toothpick comes out clean.
  7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Buttercream Frosting
  1. Beat softened butter until creamy, then gradually add confectioners' sugar and mix until combined.
  2. Add dulce de leche and a pinch of salt; mix until light and fluffy. Adjust with milk if necessary.
Fill and Frost the Cupcakes
  1. Once cooled, use a cupcake corer to remove the center of each cupcake and fill with dulce de leche.
  2. Pipe buttercream frosting on top and optionally drizzle more dulce de leche for decoration.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Store in an airtight container at room temperature for up to 3 days.

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