Dulce de Leche Cupcakes
These dulce de leche cupcakes are rich and comforting, offering a delightful blend of flavors and textures, perfect for any occasion.
Ingredients
For the Cupcakes
- 1 ¾ cups all purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter (room temperature) for creaminess
- 1 cup packed light brown sugar adds sweetness and moisture
- 2 large eggs room temperature for better emulsification
- ⅓ cup full-fat sour cream or Greek yogurt, adds moisture
- ¼ cup vegetable oil contributes to moisture
- 2 teaspoons pure vanilla extract for flavor
- ⅔ cup whole milk room temperature for smooth batter
- ¼ cup dulce de leche for filling the cupcakes
For the Frosting
- 1 cup unsalted butter (room temperature)
- ⅔ cup dulce de leche for frosting
- 2 ½ cups confectioners' sugar sifted for consistency
- pinch salt
Instructions
Preparation
- Preheat your oven to 350° F and line your cupcake pan with baking cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a larger mixing bowl, use an electric mixer to beat together the butter and brown sugar until light and creamy, about 2 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
- Add vanilla extract, sour cream, and vegetable oil to the mixture and beat until well combined.
- Gradually incorporate the flour mixture into the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Fill the baking cups in the cupcake pan three-quarters full with the batter.
Baking
- Bake the cupcakes for 15 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Frosting
- Beat the unsalted butter in a mixing bowl until creamy. Gradually add the sifted confectioners' sugar.
- Add dulce de leche and a pinch of salt to the frosting, beating until fully combined.
- Once cooled, create a small hole in the center of each cupcake and fill it with the reserved dulce de leche.
- Frost the tops of the cupcakes with the dulce de leche frosting using a spatula or a piping bag.
- Garnish with chocolate shavings, drizzles, or left plain if desired.
Notes
Ensure ingredients are at room temperature for better mixing. Sift the sugar to avoid lumps. Monitor baking closely to prevent overbaking.