why make this recipe
Dulce de Leche Cupcakes are truly a delightful treat for anyone who loves sweet, creamy flavors. These cupcakes are soft and fluffy, filled with rich dulce de leche, and topped with a luscious frosting that brings everything together. Whether it’s a birthday, a special occasion, or just a simple family gathering, these cupcakes will surely impress your loved ones. The combination of textures and flavors makes each bite unforgettable, making it a perfect dessert for anyone with a sweet tooth.
how to make Dulce de Leche Cupcakes
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream or Greek yogurt, room temperature
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2/3 cup whole milk, room temperature
- 1/4 cup dulce de leche, for filling the cupcakes
- 1 cup unsalted butter, room temperature (for frosting)
- 2/3 cup dulce de leche (for frosting)
- 2 1/2 cups confectioners sugar, sifted
- Pinch salt
Directions:
- Preheat the oven to 350 degrees F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the butter and brown sugar until creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Then, add vanilla, sour cream, and vegetable oil.
- Gradually mix in the flour mixture alternating with milk, mixing until smooth.
- Fill baking cups about 3/4 full and bake for 15 minutes. Remove and cool to room temperature.
- For the frosting, beat butter until creamy, then gradually add confectioners sugar, followed by dulce de leche and salt. Adjust consistency with milk or more sugar as needed.
- Core the center of the cooled cupcakes and fill with dulce de leche, then frost the cupcakes, and garnish if desired.
how to serve Dulce de Leche Cupcakes
Dulce de Leche Cupcakes are best served fresh, slightly warm or at room temperature. You can place them on a pretty plate and share with friends and family. They are perfect for birthday parties, potlucks, or casual get-togethers. A drizzle of extra dulce de leche on top or a sprinkle of nuts makes a lovely presentation!
how to store Dulce de Leche Cupcakes
To keep your Dulce de Leche Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving for the best flavor.
tips to make Dulce de Leche Cupcakes
- Make sure all your ingredients are at room temperature for better mixing and smoother batter.
- If you find the frosting too thick, add a little more milk until you reach the desired consistency.
- For an extra caramel flavor, consider drizzling some additional dulce de leche on top of the frosting or around the edges of the cupcake.
- Test your cupcakes for doneness by inserting a toothpick in the center—if it comes out clean, they’re done!
variation (if any)
If you want to try something different, consider adding chocolate chips to the batter for some extra sweetness. You could also substitute the dulce de leche filling with other sweet fillings like chocolate ganache or fruit jam for a change of pace.
FAQs
1. Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly and saves time if you don’t want to make it from scratch.
2. How can I make the cupcakes more chocolatey?
You can add some cocoa powder (about 1/2 cup) to the flour mixture for chocolatey cupcakes. Pair it with chocolate frosting for an indulgent treat!
3. Can I freeze Dulce de Leche Cupcakes?
Yes, you can freeze the cupcakes without frosting for up to three months. Just wrap them tightly in plastic wrap and store them in an airtight container. When ready to eat, let them thaw at room temperature and then frost them.
Dulce de Leche Cupcakes
Ingredients
Method
- Preheat the oven to 350 degrees F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the butter and brown sugar until creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition. Then, add vanilla, sour cream, and vegetable oil.
- Gradually mix in the flour mixture alternating with milk, mixing until smooth.
- Fill baking cups about 3/4 full and bake for 15 minutes. Remove and cool to room temperature.
- For the frosting, beat butter until creamy, then gradually add confectioners sugar, followed by dulce de leche and salt. Adjust consistency with milk or more sugar as needed.
- Core the center of the cooled cupcakes and fill with dulce de leche, then frost the cupcakes, and garnish if desired.