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Dulce de Leche Cupcakes

Dulce de Leche Cupcakes

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 12 cupcakes
Course: Baking, Cupcakes, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 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

Equipment

  • - Oven
  • Muffin tin
  • Paper liners
  • Medium Bowl
  • Large Bowl
  • Electric mixer
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. 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

Notes

To keep your Dulce de Leche Cupcakes fresh and delightful, proper storage is key. Refrigerate unfrosted or frosted cupcakes in an airtight container for up to 3-4 days. Freeze unfrosted cupcakes for longer storage (up to 2 months). Avoid microwaving them.
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