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Dulce de Leche Cupcakes

Dulce de Leche Cupcakes: A Sweet Celebration in Every Bite

Dulce de Leche Cupcakes do just that, inviting you to indulge in their fluffy brown sugar goodness filled with velvety caramel-like sweetness.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter Room temperature.
  • 3/4 cup Light Brown Sugar Can substitute with granulated sugar.
  • 2 pcs Eggs Room temperature.
  • 1/2 cup Full-Fat Sour Cream Or Greek Yogurt, room temperature.
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil.
  • 1 tsp Pure Vanilla Extract Use pure for best results.
  • 1/2 cup Whole Milk Full-fat recommended.
  • 1/2 cup Dulce de Leche Store-bought or homemade.
For the Frosting
  • 1/2 cup Unsalted Butter
  • 2 cups Confectioners' Sugar
  • 1 pinch Salt Balances sweetness.

Equipment

  • Cupcake pan
  • Mixing bowls
  • Electric mixer
  • piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with colorful baking cups.
  2. In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, beat the unsalted butter and light brown sugar together until light and creamy, about 2 minutes.
  4. Add eggs one at a time, mixing well after each. Then add vanilla extract, sour cream, and vegetable oil. Mix until smooth.
  5. Gradually add dry mixture to wet ingredients, alternating with whole milk, mixing until just combined.
  6. Fill each cupcake liner about three-quarters full and bake for about 15 minutes. Let them cool on a wire rack.
  7. Beat unsalted butter in a clean bowl until creamy. Gradually mix in confectioners' sugar, then add dulce de leche and a pinch of salt.
  8. Core cooled cupcakes and fill with dulce de leche. Frost the cupcakes with dulce de leche buttercream.
  9. Drizzle additional dulce de leche over frosted cupcakes for extra sweetness.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for optimal texture and mixing. Store leftovers in an airtight container.

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