Satisfy your sweet tooth with these Dulce de Leche Cupcakes stuffed with rich dulce de leche and topped with creamy buttercream frosting. Perfect for celebrations or any day you crave something sweet, these cupcakes are sure to impress with their delightful flavor and texture. The combination of brown sugar cupcakes and the luscious filling makes them stand out, making them a must-try dessert!
Why You’ll Love This Recipe
- Irresistible Flavor: The rich, caramel-like taste of dulce de leche combined with brown sugar creates a deliciously unique cupcake.
- Easy to Make: With simple ingredients and straightforward steps, you’ll find this recipe easy and fun to make.
- Versatile Dessert: These cupcakes are suitable for various occasions, from birthday parties to casual get-togethers.
- Perfectly Moist: Using sour cream keeps the cupcakes moist and tender, ensuring every bite is delightful.
- Stunning Presentation: Topped with fluffy buttercream frosting, these cupcakes look as good as they taste!
Tools and Preparation
To make your baking experience smooth, gather the necessary tools before you begin. Having everything ready will help you focus on creating these scrumptious Dulce de Leche Cupcakes.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Muffin tin
- Cupcake liners
Importance of Each Tool
- Stand mixer or hand mixer: Makes creaming butter and sugar easy and ensures a fluffy batter without much effort.
- Rubber spatula: Helps in folding ingredients smoothly without deflating the batter.
- Muffin tin: Essential for shaping your cupcakes perfectly; it ensures they bake evenly.
Ingredients
For these delightful Dulce de Leche Cupcakes, you will need:
For the Cupcakes
- 1 3/4 cups (220 g) all purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 g or 1/2 stick) unsalted butter (room temperature)
- 1 cup (200 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1/3 cup (75 g) full-fat sour cream (or Greek yogurt) (room temperature)
- 1/4 cup (60 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 2/3 cup (160 ml) whole milk (room temperature)
- 1/4 cup (85 g) dulce de leche (for filling the cupcakes)
For the Buttercream Frosting
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
- 2/3 cup (226 g) dulce de leche
- 2 1/2 cups (300 g) confectioners’ sugar (sifted)
- Pinch salt
How to Make Dulce de Leche Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together:
1. All-purpose flour,
2. Baking powder,
3. Baking soda,
4. Salt.
Set aside.
Step 3: Cream Butter and Sugar
In a stand mixer bowl:
1. Beat the unsalted butter and light brown sugar until light and fluffy.
2. Add in eggs one at a time, mixing well after each addition.
Step 4: Add Wet Ingredients
To the butter-sugar mix:
1. Stir in sour cream, vegetable oil, vanilla extract, and milk until combined.
Step 5: Combine Mixtures
Gradually add the dry ingredients into the wet mixture:
1. Mix until just combined; avoid overmixing.
Step 6: Fill Muffin Tin
Spoon batter into each cupcake liner about two-thirds full.
Add about one teaspoon of dulce de leche into the center of each cupcake batter.
Step 7: Bake
Bake for about 15 minutes or until a toothpick comes out clean when inserted into the center.
Step 8: Make Buttercream Frosting
While cupcakes cool:
1. Beat unsalted butter until creamy.
2. Gradually add dulce de leche and confectioners’ sugar; mix until smooth.
3. Add a pinch of salt to enhance flavor.
Step 9: Frost Cupcakes
Once cooled completely:
1. Frost each cupcake generously with the prepared buttercream using a piping bag or spatula.
Enjoy your delicious homemade Dulce de Leche Cupcakes!
How to Serve Dulce de Leche Cupcakes
These Dulce de Leche Cupcakes are delightful on their own but can be enhanced with various serving suggestions. Here are some creative ways to serve these sweet treats.
Pairing with Ice Cream
- Vanilla Ice Cream: The creamy texture complements the sweetness of the cupcakes.
- Chocolate Ice Cream: Adds a rich flavor contrast that balances the dulce de leche.
Toppings and Sauces
- Extra Dulce de Leche Drizzle: Pour a little on top for added sweetness and visual appeal.
- Chocolate Ganache: A smooth chocolate topping that elevates the treat to a new level of indulgence.
Fresh Fruits
- Sliced Strawberries: Their tartness cuts through the sweetness, making for a refreshing contrast.
- Raspberries or Blueberries: These berries add a pop of color and additional flavor complexity.
Beverages
- Coffee: A warm cup of coffee pairs perfectly, enhancing the flavors of the cupcakes.
- Milk: Classic and simple; it balances the richness of both the cupcake and frosting.
How to Perfect Dulce de Leche Cupcakes
To achieve the ideal Dulce de Leche Cupcakes, follow these essential tips for baking success.
- Preheat your oven: Ensure your oven is fully preheated before placing your cupcakes inside for even baking.
- Room temperature ingredients: Use eggs, butter, and sour cream at room temperature to create a smoother batter.
- Don’t overmix: Mix just until combined to keep your cupcakes light and fluffy.
- Use an ice cream scoop: This helps portion your batter evenly for uniform cupcakes.
- Cool completely before frosting: This prevents melting and ensures your frosting stays beautiful and intact.
- Store properly: Keep any leftovers in an airtight container at room temperature or in the fridge for extended freshness.
Best Side Dishes for Dulce de Leche Cupcakes
Pairing side dishes with Dulce de Leche Cupcakes can enhance your dessert experience. Here are some delicious options to consider.
- Fresh Fruit Salad: A medley of seasonal fruits provides a refreshing contrast to the sweet cupcakes.
- Whipped Cream: Light and airy, this adds a fluffy texture that complements the dense cupcake.
- Chocolate-Covered Pretzels: The salty crunch of pretzels balances out the sweetness beautifully.
- Cheese Platter: Mild cheeses like brie can create an interesting flavor pairing with sweet desserts.
- Caramel Sauce Dip: For caramel lovers, this makes an excellent addition alongside the dulce de leche in the cupcakes.
- Nutty Granola Bars: These provide a chewy texture that contrasts nicely with the soft cupcakes and can be enjoyed as a snack alongside them.
Common Mistakes to Avoid
Baking is an art, and avoiding common pitfalls can make your Dulce de Leche Cupcakes even better.
- Ignoring ingredient temperature: Always use room temperature ingredients like eggs and butter for a smoother batter. Cold ingredients can lead to uneven mixing.
- Overmixing the batter: Mix just until combined. Overmixing can result in tough cupcakes instead of light and fluffy ones.
- Not measuring flour correctly: Spoon and level your flour to avoid dense cupcakes. Scooping directly from the bag can lead to adding too much flour.
- Skipping the cooling time: Allow cupcakes to cool completely before frosting. This prevents the frosting from melting and losing its shape.
- Using old baking powder: Ensure your baking powder is fresh for optimal rising. Old baking powder can lead to flat cupcakes.
Storage & Reheating Instructions
Refrigerator Storage
- Store Dulce de Leche Cupcakes in an airtight container for up to 5 days.
- Make sure they are cooled completely before sealing to prevent moisture buildup.
Freezing Dulce de Leche Cupcakes
- Freeze unfilled cupcakes for up to 3 months in an airtight container.
- Wrap them individually in plastic wrap before placing them in a freezer-safe bag.
Reheating Dulce de Leche Cupcakes
- Oven: Preheat to 350°F (175°C) and heat for about 10 minutes until warmed through.
- Microwave: Heat on low power for 10-15 seconds, checking frequently to avoid overheating.
- Stovetop: Place a steaming basket over simmering water, cover, and steam for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making Dulce de Leche Cupcakes.
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche is a great time-saver if you want convenience without sacrificing flavor.
How do I know when the cupcakes are done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet, bake a few more minutes.
What can I substitute for sour cream?
Greek yogurt works well as a substitute, providing similar creaminess and tanginess in your Dulce de Leche Cupcakes.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day ahead. Just store them properly and frost them right before serving for best results.
Final Thoughts
These Dulce de Leche Cupcakes are not only delicious but also versatile. You can customize the filling or toppings based on your preferences. Whether it’s a festive occasion or just a sweet treat, these cupcakes are sure to impress!
Dulce de Leche Cupcakes
Satisfy your sweet tooth with these indulgent Dulce de Leche Cupcakes, perfect for any occasion. Each cupcake features a moist brown sugar base, filled with luscious dulce de leche, and topped with creamy buttercream frosting. The rich caramel-like flavor combined with the tender cupcake texture creates a delightful treat that’s sure to impress. Whether you’re celebrating a special event or simply craving something sweet, these cupcakes are an irresistible choice.
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
Ingredients
- 1 3/4 cups (220 g) all purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 g or 1/2 stick) unsalted butter (room temperature)
- 1 cup (200 g) packed light brown sugar
- 2 large eggs (room temperature)
- 1/3 cup (75 g) full-fat sour cream (or Greek yogurt) (room temperature)
- 1/4 cup (60 ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 2/3 cup (160 ml) whole milk (room temperature)
- 1/4 cup (85 g) dulce de leche (for filling the cupcakes)
- 1 cup (226 g or 2 sticks) unsalted butter (room temperature)
- 2/3 cup (226 g) dulce de leche
- 2 1/2 cups (300 g) confectioners' sugar (sifted)
- Pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer bowl, beat the unsalted butter and light brown sugar until light and fluffy.
- Add in eggs one at a time, mixing well after each addition.
- To the butter-sugar mix, stir in sour cream, vegetable oil, vanilla extract, and milk until combined.
- Gradually add the dry ingredients into the wet mixture and mix until just combined; avoid overmixing.
- Spoon batter into each cupcake liner about two-thirds full. Add about one teaspoon of dulce de leche into the center of each cupcake batter.
- Bake for about 15 minutes or until a toothpick comes out clean when inserted into the center.
- While cupcakes cool, beat unsalted butter until creamy. Gradually add dulce de leche and confectioners' sugar; mix until smooth. Add a pinch of salt to enhance flavor.
- Once cooled completely, frost each cupcake generously with the prepared buttercream using a piping bag or spatula.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Use room temperature ingredients for better mixing consistency. Consider adding a drizzle of extra dulce de leche on top for added sweetness. These cupcakes can be frozen unfilled for up to 3 months.
