These Dulce de Leche Cupcakes offer a delightful journey into creamy, caramel-infused heaven, perfect for bakers of all levels seeking a truly satisfying treat. This recipe is your straightforward path to creating irresistibly moist cupcakes with a rich, decadent dulce de leche swirl, guaranteed to impress.
Key Ingredients for Dulce de Leche Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1/4 cup dulce de leche (plus more for swirling and frosting)
How to Make Dulce de Leche Cupcakes
Whip up these Dulce de Leche Cupcakes in under an hour for a guaranteed smile! This recipe is remarkably easy, delivering an incredibly moist crumb and a rich caramel flavor that’s simply divine. The secret to their satisfaction lies in the simple swirl of dulce de leche, making each bite a delicious moment. Preparation time is approximately 25 minutes, with 20-25 minutes for baking.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Incorporate Dulce de Leche: Gently fold about 1/4 cup of dulce de leche into the batter until swirls are visible. Avoid overmixing to maintain distinct caramel ribbons.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Frost: Once completely cool, prepare your dulce de leche frosting (recipe can be found below or by using more dulce de leche as a base for a simple buttercream) and frost each cupcake generously. Swirl a little extra dulce de leche on top for an extra decadent touch.
Why You’ll Love This Dulce de Leche Cupcakes
These Dulce de Leche Cupcakes are an absolute dream for anyone who adores the irresistible allure of creamy caramel. What truly sets these apart is the luscious, rich flavor of dulce de leche infused directly into a perfectly moist, tender cupcake, creating a symphony of sweetness. Unlike a simple vanilla cupcake, these offer that deep, comforting caramel note that’s so satisfying, minus the fuss of making a full batch of caramel from scratch. You’ll love how making these at home is surprisingly cost-effective, allowing you to enjoy gourmet-quality treats without the hefty bakery price tag.
The delightful swirls within the cupcake and the generous topping of dulce de leche frosting make each bite an adventure in pure bliss. They’re perfect for special occasions, a delightful afternoon pick-me-up, or simply when you’re craving something truly special. Forget those store-bought, often dry alternatives; these homemade Dulce de Leche Cupcakes are guaranteed to be a crowd-pleaser. So why wait? Gather your ingredients and whip up a batch today—your taste buds will thank you!
Storing and Reheating Tips
To keep your Dulce de Leche Cupcakes fresh and delightful, proper storage is key.
- Refrigeration: Store unfrosted or frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days. This is especially important if your frosting contains dairy and will help prevent spoilage.
- Freezing (Unfrosted): For longer storage, you can freeze the unfrosted cupcakes. Wrap each completely cooled cupcake tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. They will stay fresh in the freezer for up to 2 months.
- Reheating: If you’ve refrigerated your cupcakes, you can let them come to room temperature for about 30 minutes before serving for optimal flavor and texture. If reheating unfrosted cupcakes from the freezer, allow them to thaw completely at room temperature before frosting. Avoid microwaving them, as this can make them tough.
Final Thoughts
These Dulce de Leche Cupcakes are a sweet testament to simple ingredients transformed into something truly magical. We encourage you to bake these beauties and experience the pure joy of homemade caramel bliss in every bite. Get ready to impress yourself and your loved ones with this incredibly delicious and satisfying recipe!
Dulce de Leche Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup buttermilk, at room temperature
- Gently fold about 1/4 cup of dulce de leche into the batter until swirls are visible. Avoid overmixing to maintain distinct caramel ribbons.1/4 cup dulce de leche
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, prepare your dulce de leche frosting (recipe can be found below or by using more dulce de leche as a base for a simple buttercream) and frost each cupcake generously. Swirl a little extra dulce de leche on top for an extra decadent touch.1/4 cup dulce de leche