Name: Dulce de Leche Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup unsalted butter, at room temperature; ¼ cup vegetable oil; ¾ cup granulated sugar; ¼ cup light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup whole milk; ½ cup dulce de leche (store-bought is fine); 1 cup unsalted butter, at room temperature; 2 ⅔ cups powdered sugar; ⅔ cup dulce de leche, plus more for striping the piping bag (optional); 1 teaspoon vanilla extract

If you’ve ever dreamed of a dessert that’s rich, creamy, and decadently sweet, these Dulce de Leche Cupcakes are exactly what you need. Picture moist, buttery cupcakes with a gooey dulce de leche center, topped with silky dulce de leche buttercream—each bite is like a little taste of caramel heaven. These cupcakes aren’t just desserts; they’re a celebration in every bite. Trust me, once you try them, you’ll be hooked!

Recipe Origin:

These cupcakes are inspired by classic Latin American flavors, featuring dulce de leche—a luscious caramelized milk treat. Perfect for birthdays, holidays, or just a luxurious treat for yourself.

Kitchen Tools You’ll Need:

Muffin tin
Cupcake liners
Mixing bowls
Electric mixer or hand whisk
Measuring cups and spoons
Spatula
Piping bag and tip (optional)

Dulce de Leche Cupcakes

Author: Charlotte
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: Latin American
Diet: Vegetarian

Print Recipe

Description

These Dulce de Leche Cupcakes are moist, buttery, and sweet, filled with creamy dulce de leche and topped with a rich dulce de leche buttercream. A decadent treat perfect for any special occasion or when you’re craving something indulgent.

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
¼ cup vegetable oil
¾ cup granulated sugar
¼ cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk

For the Filling:

½ cup dulce de leche (store-bought is fine)

For the Dulce de Leche Buttercream:

1 cup unsalted butter, at room temperature
2 ⅔ cups powdered sugar
⅔ cup dulce de leche, plus more for striping the piping bag (optional)
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
Divide batter evenly among cupcake liners, filling about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Using a small knife or cupcake corer, cut out the center of each cupcake and fill with about 1 teaspoon of dulce de leche. Replace the tops.
Make the buttercream: Beat butter until creamy, then add powdered sugar gradually. Mix in dulce de leche and vanilla extract until smooth and fluffy.
Frost the cooled cupcakes with the dulce de leche buttercream. Optionally, stripe the piping bag with extra dulce de leche for a swirled effect.

Notes

Do not overmix the batter to keep cupcakes soft and fluffy.
You can make the cupcakes a day ahead and frost before serving.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Serving Size: 1 cupcake
Calories: 420
Sugar: 38g
Sodium: 140mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: dulce de leche cupcakes, filled cupcakes, caramel cupcakes, homemade cupcakes, buttercream cupcakes

Why You’ll Love Dulce de Leche Cupcakes

These cupcakes aren’t just sweet—they’re versatile, indulgent, and guaranteed to impress:

Crowd-Pleasing: Rich, creamy, and sweet—everyone will love the gooey center and buttery frosting.

Elegant Yet Simple: Looks impressive but easy to make at home.

Customizable: Add a sprinkle of sea salt, chocolate shavings, or a drizzle of extra dulce de leche for flair.

Perfect for Any Occasion: Birthdays, holidays, or a special treat for yourself—these cupcakes fit the bill.

Fun to Make: The process of filling and piping buttercream is as satisfying as eating them.

Chef’s Pro Tips for Perfect Results:

Use room-temperature butter for both cupcakes and buttercream to ensure smooth mixing.
Make sure the dulce de leche is thick but spreadable for the filling.
Pipe the buttercream carefully for a professional look and even distribution.
Chill cupcakes slightly before filling to make creating the center easier.

Ingredients in Dulce de Leche Cupcakes

Here’s what makes these cupcakes irresistibly sweet and creamy:

All-Purpose Flour: Forms the tender base of the cupcake.

Baking Powder and Salt: Help the cupcakes rise perfectly and balance the sweetness.

Unsalted Butter and Vegetable Oil: Provide richness, moisture, and a soft crumb.

Granulated and Light Brown Sugar: Add sweetness and subtle caramel notes.

Eggs: Bind the ingredients together and give structure.

Vanilla Extract: Enhances all the flavors with warm, aromatic notes.

Whole Milk: Adds moisture and helps create a tender texture.

Dulce de Leche: Both the filling and frosting star ingredient—creamy, caramelized, and utterly indulgent.

Powdered Sugar: Sweetens and stabilizes the buttercream.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s create these indulgent cupcakes step by step:

Preheat Your Oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.

Cream Butter and Sugars: In a separate bowl, cream together room-temperature butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla: Beat in eggs one at a time, followed by vanilla extract, until fully incorporated.

Combine Wet and Dry Ingredients: Alternately add dry ingredients and whole milk to the butter mixture, mixing until smooth and uniform.

Fill Cupcake Liners: Spoon batter into prepared liners, filling about two-thirds full.

Bake Cupcakes: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Add Filling: Once cooled, use a small knife or cupcake corer to remove a small portion from the center and fill with dulce de leche.

Make Dulce de Leche Buttercream: Beat room-temperature butter until creamy, then gradually add powdered sugar, dulce de leche, and vanilla extract until smooth. Optionally, stripe your piping bag with extra dulce de leche for a caramel swirl effect.

Pipe Buttercream: Use a piping bag to frost each cupcake generously. Add an extra drizzle of dulce de leche on top if desired.

Serve and Enjoy: These cupcakes are best served at room temperature, allowing the rich, creamy center to shine.

How to Serve Dulce de Leche Cupcakes

These cupcakes are versatile and pair wonderfully with:

Coffee or Tea: The sweetness complements a warm beverage perfectly.

Fruit: Serve alongside fresh berries to balance the richness.

Special Occasions: Perfect centerpiece on a dessert table for birthdays or holidays.

Gifting: Wrap individually for a beautiful homemade gift.

Make-Ahead and Storage Tips

Prep Ahead: Bake cupcakes a day in advance; frost and fill just before serving for freshness.
Storage Tips: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze unfrosted cupcakes for up to 2 months; thaw and fill before serving.

Variations to Try:

Add a pinch of sea salt to the buttercream for a salted caramel effect.
Fold in chocolate chips or cocoa powder into the batter for a chocolate twist.
Use different extracts like almond or coconut for a flavor variation.

Additional Tips

Filling Trick: Use a piping bag for a cleaner, mess-free dulce de leche filling.
Buttercream Texture: Beat butter until very smooth for creamy, fluffy frosting.
Presentation: Garnish with caramel drizzle or edible gold dust for a festive look.

FAQ Section

Q1: Can I use homemade dulce de leche?
A1: Absolutely! Homemade adds a richer flavor, but store-bought works perfectly too.

Q2: Can I make these cupcakes gluten-free?
A2: Substitute with a 1:1 gluten-free flour blend; texture may vary slightly.

Q3: Can I make them ahead of time?
A3: Yes, bake cupcakes in advance; fill and frost closer to serving time.

Q4: How long do the filled cupcakes last?
A4: At room temperature, up to 2 days; refrigerated, up to 5 days.

Q5: Can I freeze frosted cupcakes?
A5: It’s best to freeze unfrosted; frosting may separate during freezing.

Q6: Can I use salted butter instead of unsalted?
A6: Yes, but reduce additional salt in the recipe to balance flavors.

Q7: Can I use a different milk?
A7: Whole milk works best for richness, but any milk can be used.

Q8: Can I make mini cupcakes?
A8: Yes! Adjust baking time to 12–15 minutes for smaller sizes.

Q9: Can I use a different frosting?
A9: Cream cheese frosting pairs beautifully with the dulce de leche center.

Q10: Can I add nuts?
A10: Yes! Chopped pecans or almonds add a delightful crunch.

Conclusion

Dulce de Leche Cupcakes are a decadent, irresistible treat with creamy centers, buttery cake, and rich, silky frosting. Perfect for celebrations or indulgent treats at home, they’re a true crowd-pleaser. Bake, fill, and frost these cupcakes to enjoy a little caramel heaven in every bite.