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Dulce de Leche Cupcakes

Dulce de Leche Cupcakes: Irresistibly Soft & Sweet Treats

Delight in Dulce de Leche Cupcakes, a sweet and soft treat with a salty-sweet center.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour Can substitute with whole wheat flour.
  • 1 ½ teaspoons baking powder Ensure freshness for best rise.
  • ½ teaspoon baking soda Essential for extra lift.
  • ½ teaspoon salt Enhances flavor.
  • ¾ cup unsalted butter Must be at room temperature.
  • 1 cup light brown sugar Granulated sugar can be used as a substitute.
  • 2 large eggs Best at room temperature.
  • ½ cup full-fat sour cream Greek yogurt can be a substitute.
  • ¼ cup vegetable oil Melted coconut oil is also good.
  • 1 teaspoon vanilla extract Opt for pure for best flavor.
  • ½ cup whole milk Almond or oat milk are alternatives.
  • ½ cup dulce de leche For filling and frosting.
For the Buttercream Frosting
  • ½ cup unsalted butter Should be softened.
  • 2 cups powdered sugar Adjust for desired sweetness.
  • ½ cup dulce de leche Add generously for flavor.
  • a pinch salt Balances sweetness.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • Measuring Spoons
  • piping bag

Method
 

Step-by-Step Instructions for Dulce de Leche Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  3. In a large bowl, beat together butter and brown sugar until creamy and fluffy.
  4. Add eggs one at a time, mixing well. Then blend in vanilla, sour cream, and vegetable oil.
  5. Gradually mix in the flour mixture and whole milk, alternating as you blend.
  6. Fill each muffin cup about ¾ full with batter and bake for 15-18 minutes.
  7. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack.
  8. Beat together butter and powdered sugar to make frosting, then add dulce de leche and salt.
  9. Core the cooled cupcakes and fill with dulce de leche.
  10. Frost with buttercream and garnish as desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Use room temperature ingredients for best results and avoid overmixing to keep cupcakes light and fluffy.

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