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Dulce de Leche Cupcakes

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

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer bowl, beat the unsalted butter and light brown sugar until light and fluffy.
  4. Add in eggs one at a time, mixing well after each addition.
  5. To the butter-sugar mix, stir in sour cream, vegetable oil, vanilla extract, and milk until combined.
  6. Gradually add the dry ingredients into the wet mixture and mix until just combined; avoid overmixing.
  7. 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.
  8. Bake for about 15 minutes or until a toothpick comes out clean when inserted into the center.
  9. 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.
  10. Once cooled completely, frost each cupcake generously with the prepared buttercream using a piping bag or spatula.
  • Author: Dahlia
  • 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.