Description
Dulce de Leche Cupcakes are a luxurious, caramel-filled treat that combines the rich, creamy sweetness of dulce de leche with a light, fluffy vanilla cupcake base. These cupcakes are perfect for caramel lovers, featuring a smooth dulce de leche center and a silky caramel frosting that melts in your mouth. Whether you’re baking for a special occasion or just want to indulge in a decadent dessert, these cupcakes are sure to impress with their rich flavor and elegant presentation.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup dulce de leche (for filling)
For the Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup dulce de leche
- 2–3 cups powdered sugar (adjust for desired sweetness)
- 1 teaspoon vanilla extract
Ingredient Highlights
- Dulce de Leche: This rich, caramelized milk is the star of the recipe, used both as a filling and in the frosting.
- Butter: Adds richness and ensures the cupcakes stay moist.
- Cream Cheese: Balances the sweetness of the dulce de leche in the frosting with its slight tanginess.
- Powdered Sugar: Helps create a smooth, spreadable frosting texture.
Instructions
Prepare the Cupcake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
- Add the Milk and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cupcakes:
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Fill the Cupcakes:
- Core the Cupcakes: Once cooled, use a cupcake corer or a small spoon to create a small hole in the center of each cupcake.
- Fill with Dulce de Leche: Spoon or pipe about 1 teaspoon of dulce de leche into the center of each cupcake.
Prepare the Frosting:
- Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the dulce de leche and vanilla extract, then gradually mix in the powdered sugar until the frosting reaches your desired sweetness and consistency.
- Frost the Cupcakes: Pipe or spread the frosting onto the filled cupcakes. Garnish with a drizzle of dulce de leche or a sprinkle of sea salt if desired.
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 14g
- Carbohydrates: 45g
- Protein: 3g