Dulce de Leche Cupcakes
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Dulce de Leche Cupcakes
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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!
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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.
- Stir flour, cornstarch, baking powder, salt, and baking soda in another bowl.
- Add dry ingredients, mixing until combined.
- Stir in sour cream and milk just until mixed.
- 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.
- 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.
Equipments used:
Notes
- 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 Information
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Calories
473kcal
(24%)
Carbohydrates
76g
(25%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
344mg
(14%)
Potassium
65mg
(2%)
Fiber
0.4g
(2%)
Sugar
61g
(122%)
Vitamin A
581IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 76g | 25% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 344mg | 14% |
| Potassium | 65mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 61g | 122% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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