Dulce de Leche Cupcakes

Short description

Indulge in soft, buttery cupcakes filled with rich dulce de leche and topped with creamy dulce de leche frosting—an irresistible treat that beautifully balances sweetness and texture.

Why You’ll Love This Recipe

• Decadently layered with vanilla-scented cupcakes, luscious dulce de leche filling, and silky buttercream frosting

• Perfect for any occasion—elegant enough for celebrations, comforting enough for everyday indulgence

• Make-ahead friendly—bake the cupcakes and frosting ahead, then fill and assemble when ready

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cupcakes

• 1 ¾ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¼ cup unsalted butter, room temperature

• 1 cup packed light brown sugar

• 2 large eggs, room temperature

• ⅓ cup full-fat sour cream or Greek yogurt, room temperature

• ¼ cup vegetable oil

• 2 teaspoons pure vanilla extract

• ⅔ cup whole milk, room temperature

• ¼ cup dulce de leche (for filling)

Frosting

• 1 cup unsalted butter, room temperature

• ⅔ cup dulce de leche

• 2 ½ cups confectioners’ sugar, sifted

• Pinch of salt

directions

1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a separate large bowl, beat the butter and brown sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream, oil, and vanilla extract.

5. Alternately add the dry ingredients and milk to the wet ingredients in three batches, starting and ending with the flour mixture. Mix until just combined.

6. Divide the batter evenly among the liners, filling each about three-quarters full.

7. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For the frosting, beat the butter until creamy. Gradually add the confectioners’ sugar, then mix in the dulce de leche and a pinch of salt. Beat until light and fluffy.

9. Once the cupcakes are cool, core the centers using a small knife or cupcake corer. Fill each with 1–2 teaspoons of dulce de leche.

10. Pipe or spread the frosting on top of the filled cupcakes. Optionally, drizzle additional dulce de leche over the top for garnish.

Servings and timing

Yields: 14 cupcakes
Prep time: 10 minutes
Bake time: 15–18 minutes
Cooling time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Use granulated sugar instead of brown sugar for a lighter crumb

• Add a pinch of cinnamon or espresso powder to the batter for a flavor twist

• Make a cream cheese frosting version by replacing half the butter with cream cheese

• Drizzle the top with melted chocolate or caramel for a gourmet finish

• Use a chocolate cupcake base for a dulce de leche and cocoa combination

storage/reheating

• Store the assembled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days

• Unfrosted, unfilled cupcakes can be frozen for up to 3 months; thaw before filling and frosting

• Frosting can be made ahead and stored in the refrigerator for up to 1 week or frozen for 1 month

• Bring refrigerated cupcakes to room temperature before serving or microwave for 5–10 seconds to soften

FAQs

1. What is dulce de leche made from?

Dulce de leche is made by slowly heating sweetened milk until it thickens and turns caramel-colored.

2. Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works perfectly and saves time.

3. What can I use instead of sour cream?

Greek yogurt or buttermilk are great substitutes for sour cream in this recipe.

4. How do I core a cupcake for filling?

Use a small knife or an apple corer to gently remove the center of the cupcake before filling.

5. Can I make the cupcakes in advance?

Yes, you can bake the cupcakes a day ahead and store them unfrosted in an airtight container.

6. Is there a way to pipe the filling instead of coring?

Yes, you can use a piping bag with a filling tip to inject the dulce de leche into the center.

7. Why is my frosting too runny?

If your frosting is too soft, chill it briefly or add more confectioners’ sugar to stiffen it.

8. Can I double the recipe for a larger batch?

Yes, this recipe can be easily doubled. Adjust baking time slightly as needed.

9. How do I prevent cupcakes from becoming dry?

Do not overmix the batter and avoid overbaking. Use room-temperature ingredients for best texture.

10. Can I make this as a full cake instead of cupcakes?

Yes, bake the batter in an 8- or 9-inch round cake pan and adjust the baking time accordingly.

Conclusion

These Dulce de Leche Cupcakes combine a moist vanilla base, a rich caramel filling, and a smooth dulce de leche frosting to create a truly indulgent dessert. Whether for a party, celebration, or sweet craving, they offer a perfect balance of texture and flavor. Simple to prepare and always impressive, this recipe is a keeper for any baker’s repertoire.