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