Indulge in these delicious Dulce de Leche Cupcakes made with fluffy brown sugar cupcakes and filled with rich, creamy dulce de leche. Topped with a silky buttercream infused with the same caramel-like sweetness, these cupcakes are the perfect treat for any celebration or dessert table. A delightful combination of sweetness and lightness that will leave your taste buds wanting more. Perfect for birthdays, parties, or simply when you crave something decadent.
Ingredients:
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ cup unsalted butter
1 cup brown sugar
2 large eggs
⅓ cup sour cream
¼ cup vegetable oil
⅔ cup whole milk
1 cup dulce de leche (divided)
2½ cups powdered sugar
Pinch of salt
Directions:
Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to get them ready for baking.
Whisk Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and baking soda to ensure even distribution of leavening agents.
Cream Butter and Sugar
In a separate large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs, sour cream, and vegetable oil. Mix until fully combined.
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until the batter is smooth and well combined.
Bake the Cupcakes:
Divide the batter evenly into the prepared cupcake liners. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before moving on to the filling and frosting.
Fill with Dulce de Leche:
Once the cupcakes are cooled, use a cupcake corer or knife to remove the centers of each cupcake. Fill each one with dulce de leche.
Make the Dulce de Leche Buttercream:
In a mixing bowl, beat the remaining butter, powdered sugar, and dulce de leche until smooth and creamy. Add a pinch of salt to balance the sweetness.
Frost and Serve:
Frost the filled cupcakes with the dulce de leche buttercream. Decorate with extra dulce de leche drizzle if desired. Enjoy!
Serving Tips:
Best Served at Room Temperature: These cupcakes are best enjoyed when served at room temperature. If stored in the fridge, allow them to sit at room temperature for about 15-20 minutes before serving to let the buttercream soften and the flavors come through more vividly.
Drizzle Extra Dulce de Leche: For a finishing touch, drizzle a little extra dulce de leche over the frosted cupcakes just before serving for added sweetness and visual appeal.
Garnish Ideas: For a special occasion, you can top the cupcakes with caramel shards, a sprinkle of sea salt, or even a dollop of whipped cream to elevate the presentation.
Storage Tips:
Room Temperature: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. Ensure they are kept away from direct sunlight or heat to avoid melting the frosting.
Refrigeration: If you need to store the cupcakes longer, place them in the fridge. They will last for up to 5 days in an airtight container. Before serving, bring them back to room temperature by letting them sit out for about 20 minutes.
Freezing Cupcakes: Unfrosted cupcakes can be stored in the freezer for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw at room temperature before filling and frosting.
Freezing Buttercream: The dulce de leche buttercream can also be frozen for up to 3 months. Store it in an airtight container and thaw it in the fridge overnight. Whip it again before frosting the cupcakes to restore its fluffy texture.
Related Recipes:
FAQs:
Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. However, it’s best to fill and frost them on the day of serving for the freshest taste and texture. If you need to make the buttercream ahead, store it in the fridge and whip it again before using.
How do I prevent the cupcakes from being too sweet?
Dulce de leche is naturally sweet, but you can balance it by adding a pinch of sea salt to the frosting. You can also reduce the amount of sugar in the buttercream slightly or drizzle the cupcakes with salted caramel for a contrasting flavor.
Can I substitute sour cream with another ingredient?
Yes, if you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk. Both options provide the same moisture and tangy flavor that helps balance the sweetness of the cupcakes.
How do I fill the cupcakes with dulce de leche?
Use a cupcake corer or a small knife to cut out the center of each cupcake. Remove a small piece of cake, fill the hole with dulce de leche, and then place the cut-out piece of cake back on top before frosting. Alternatively, you can simply pipe the dulce de leche into the cupcakes using a piping bag with a round tip.
Conclusion:
These Dulce de Leche Cupcakes are sure to become a favorite with their perfect blend of sweet, fluffy, and creamy textures. Whether you’re making them for a party or just to treat yourself, they’re a decadent indulgence that’s hard to resist!
📖 Recipe:
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Dulce de Leche Cupcakes
- Total Time: 1 hour
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
If you’re looking for an indulgent treat that combines rich, caramel-like flavors with soft, fluffy texture, these Dulce de Leche Cupcakes are a must-try! Made with brown sugar for extra depth and filled with creamy dulce de leche, they are perfect for any celebration, dessert table, or just a luxurious treat for yourself.
Ingredients
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ cup unsalted butter
1 cup brown sugar
2 large eggs
⅓ cup sour cream
¼ cup vegetable oil
⅔ cup whole milk
1 cup dulce de leche (divided)
2½ cups powdered sugar
Pinch of salt
Instructions
- Preheat oven to 350°F. Line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, and baking soda.
- Cream butter and brown sugar until fluffy. Add eggs, sour cream, and vegetable oil, and mix well.
- Gradually add dry ingredients to wet mixture, alternating with the whole milk, and mix until smooth.
- Fill cupcake liners and bake for 15 minutes. Let them cool completely.
- Once cooled, core the cupcakes and fill the center with dulce de leche.
- Prepare the buttercream by beating together butter, powdered sugar, dulce de leche, and a pinch of salt until smooth and creamy.
- Frost the cupcakes and serve with an optional drizzle of dulce de leche.
Notes
Tip: For added flair, drizzle extra dulce de leche on top or sprinkle with sea salt for a salted caramel variation.
Storage: Store at room temperature for up to 2 days or in the fridge for up to 5 days.
Make-Ahead: Unfrosted cupcakes can be frozen for up to 2 months. Thaw and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Latin-inspired
Nutrition
- Serving Size: 12 cupcakes
- Calories: 374 kcal
