Dulce de Leche Decadence Cupcakes
Yields: 12 cupcakes
Prep Time: 30 mins
Cook Time: 18–20 mins
Total Time: ~1 hr
Ingredients
For the Dulce de Leche Cupcakes:
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) buttermilk
1/2 cup (120g) dulce de leche (store-bought or homemade)
For the Dulce de Leche Frosting:
1/2 cup (115g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar
1/4 cup (60g) dulce de leche
1/2 tsp vanilla extract
Pinch of salt
2–3 tbsp heavy cream (adjust for desired consistency)
For the Dulce de Leche Filling:
1/2 cup (120g) dulce de leche
Optional: 1–2 tbsp heavy cream to thin
For the Caramel Drizzle (optional but amazing):
1/4 cup (60g) dulce de leche
2 tbsp heavy cream
Pinch of salt (optional)
Instructions
1. Make the Dulce de Leche Cupcakes:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla.
Mix in the buttermilk and dulce de leche until smooth.
Gradually add the dry ingredients, mixing until just combined.
Fill cupcake liners 2/3 full with the batter.
Bake for 18–20 minutes, or until a toothpick comes out clean.
Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Dulce de Leche Frosting:
Beat the softened butter until creamy.
Gradually add powdered sugar, 1/4 cup of dulce de leche, vanilla, and salt. Beat until fluffy.
Add heavy cream a tablespoon at a time until the frosting reaches your desired consistency (thicker for piping, lighter for spreading).
3. Make the Dulce de Leche Filling:
In a small bowl, mix together the dulce de leche and optional heavy cream until smooth.
If you want a thinner filling, add more cream until it’s just thin enough to pipe or spoon into the cupcakes.
4. Assemble the Cupcakes:
Core each cooled cupcake (using a cupcake corer or knife) to create a hole for the filling.
Spoon or pipe the dulce de leche filling into the center of each cupcake.
Frost the top of each cupcake with the dulce de leche frosting.
If desired, drizzle a bit of dulce de leche caramel sauce on top for an extra decadent touch.
For the Caramel Drizzle:
In a small saucepan, combine 1/4 cup dulce de leche and 2 tbsp heavy cream over medium heat. Stir until smooth.
Remove from heat and let it cool slightly before drizzling over the frosted cupcakes.