Dulce De Leche Cupcakes
Indulge in the irresistible charm of these *Dulce de Leche Cupcakes*, a decadent treat that perfectly balances buttery vanilla cake, luscious caramel filling, and silky dulce de leche frosting. Each fluffy cupcake is baked to golden perfection, then filled with a rich dollop of dulce de leche for a delightful surprise in every bite. Topped with a creamy frosting made with salted butter, powdered sugar, and even more dulce de leche, these cupcakes are both elegant and indulgent. A drizzle of dulce de leche on top adds a touch of sweetness and sophistication, making them an ideal dessert for celebrations or everyday indulgence. Quick and easy to prepare in just under 40 minutes, this recipe yields 12 soft and moist cupcakes that are sure to impress. Perfect for lovers of caramel and cupcakes alike, these treats are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1 cups Dulce de leche (store-bought or homemade, plus extra for filling and drizzling)
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 cups Salted butter (softened)
Instructions
Preheat your oven to 350°F (175°C) and line a standard cupcake tin with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack.
Once cooled, use a small spoon, melon baller, or knife to cut out a small hole in the center of each cupcake. Fill each cavity with about 1 teaspoon of dulce de leche. Replace the cut-out piece of cupcake to cover the filling.
To make the frosting, beat the salted butter in a large bowl until creamy. Gradually add in the powdered sugar, beating until smooth. Mix in the dulce de leche, heavy cream, and a pinch of salt. Beat until the frosting is light and fluffy.
Pipe or spread the frosting onto the cooled, filled cupcakes. Optionally, drizzle a small amount of dulce de leche over the top for garnish.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
5799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.5 g | 429% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 657.9 g | 239% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 511.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 786 mg | 60% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
