This dulce de leche cupcakes recipe has a light and fluffy vanilla sponge with creamy leche centers topped with rich dulce de leche buttercream. They are an addiction. So you can't just stop at one. A simple, easy and effortless recipe that works as a perfect treat for kids or adults. Wheater you use homemade or store-bought dulce de leche these are sure to satisfy your sweet cravings anytime.
Table of Content
I have yet to find a person that does not love dulce de leche. Seems like everybody loves that creamy, rich, gooey stuff. In addition, if you love cupcakes then you can only imagine what the combination of cupcakes and dulce de leche tastes like. These are the best ever dulce de leche cupcakes!!!
As promised, I want to share with you my dulce de leche cupcakes recipe. Last week I shared with you my Brown Sugar Cupcakes and Caramel Cupcakes. And, I have two more so stay tuned.
I don't want to brag about my cupcake recipes. So, I'll just say this, Ziv does not eat cupcakes with the exception of these. Yep, these are the only cupcakes he eats. Therefore, trust me, these are the best ever dulce de leche cupcakes.
As you know, making cupcakes is my job. I do it almost all the time. So my kids are just tired of cake. And yet, they are never tired of this one. Aadi can eat dulce de leche right out of a can. And he loves cupcakes more than regular cakes. So, he will take any cupcake, even the strawberry one and top it with - you guessed it - dulce de leche.
What is dulce de leche?
Dulce de leche is the best thing you will ever taste. It's a creamy caramel-like sauce made by simmering a pot of milk and sugar for a couple of hours until it is reduced to a thick creamy paste-like consistency. It takes forever but so tasty. You can buy this ready in a can or jar in the supermarket. Hence, don't worry, you don't have to wait so many hours to eat these cupcakes.
About these cupcakes
Why do I call this the best ever dulce de leche cupcakes recipe? First, it has a light and fluffy vanilla cupcake recipe with a soft crumb. Those of you that have tried my cupcakes know you can eat them on their own without any frosting. So delicious. Then we go one step further and fill them with dulce de leche. As if that wasn't enough, we also make a batch of dulce de leche buttercream to go on top of it.
Tips - try filling these with the leche while they are still warm. I mean just stick a bag of filling into each cupcake and watch how the warmth of the cupcake just melts and infuses the cupcake batter.
So, is it any wonder that these make the best dulce de leche cupcakes? The best part? these can be customized. Therefore, if you think there is way too much dulce de leche for you to handle, don't fill these with dulce de leche. Just go with the dulce de leche buttercream topping. Alternatively, keep the filling and use a vanilla buttercream topping instead of dulce de leche buttercream. In fact, you must try a meringue buttercream such as Swiss meringue buttercream or Italian meringue buttercream.
And if you think this is still not enough dulce de leche on your cupcake - add some more dulce de leche as a drizzle. Warm a little dulce de leche in the microwave with a few tablespoons of cream to make it pourable consistency and have fun drizzling.
Ingredients and substitutes
- Unsalted butter - I always use unsalted butter. Because I like to control the amount of salt. And yet, if salted butter is all you have, then go ahead and use it just omit salt in the recipe.
- Sugar - I prefer white sugar because I want to keep the color of the cupcakes whiter so the filling in the cupcake stands out.
- Buttermilk - gives a nice soft crumb to the cupcakes. Buttermilk takes five minutes to make at home so there should be no reason to substitute. Here's how to make homemade buttermilk in 5 minutes.
- All-purpose flour - Yes, we use simple plain all-purpose flour. There is no need for any cake flours or self-raising flour.
- Dulce de leche - I do make my own homemade dulce de leche when I need a big batch for a cake order. Otherwise, I just buy a jar from the supermarket for small projects.
Step by step instructions
Bake the cupcakes
- Preheat the oven to 160 C / 320 F.
- Prepare baking cups or cupcake wrappers in a cupcake pan or muffin pans.
- Dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a bowl of a stand mixer, on medium speed, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, and scrape the sides of the bowl often.
- Followed by buttermilk and flour mixture.
- Lastly, add in the Vanilla.
- Use an ice cream scoop to distribute the cupcakes evenly between 12 cupcakes wraps.
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Let cupcakes cool completely but do not put them in the fridge.
Fill the cupcakes
- Place dulce de leche in a piping bag or ziplock bag.
- Make a small hole at the end of the bag.
- Using a melon baller make a hole in the center of the cupcake and fill the cavity with dulce de leche.
- Place cupcakes in the fridge to cool.
Make the dulce de leche buttercream
- Using a stand mixer, with a paddle attachment, cream butter until light and fluffy.
- Add the powdered sugar, continue to whip some more.
- Mix in 1 teaspoon of vanilla extract.
- Finally, fold the dulce de leche - Add half the dulce de leche and mix really well.
- When you add the other half, barely mix leaving streaks of the dark line in the frosting.
Pipe the buttercream
- Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
- Alternatively, use a spatula to create a dome on the cupcake.
- Enjoy!
Frequently asked questions
Bake them until just done - over-baking can dry them out.
Use ingredients like sour cream, buttermilk, yogurt, apple sauce that help keep the cupcakes moist.
Add simple syrup to cupcakes before frosting.
Moist fluffy cupcakes are all about adding volume to your batter when mixing. Which means that knowing how to mix your batter is important.
Over mixing the batter can collapse cupcakes, thus taking away all that fluffiness. As a rule of thumb, cream butter and sugar until the sugar has almost melted - 2 minutes.
Add eggs one at a time - and make sure each one is well incorporated.
Then, add the flour and liquid - but mix until just incorporated. It is easy to over mix at this stage.
There are a few things you can do - we discussed it in this post -- how to avoid cupcake liners peeling after baking.
There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes.
I like to bake at 160 - 170 C, or 310 to 325 F, or Gas mark 2 - 3.
Depending on how hot your oven temperature is, cupcakes usually take between 18 to 22 minutes. If your cupcakes bake quicker than 18 minutes or longer than 22 minutes, it's probably best to check if your oven needs calibration.
What other buttercream or frosting can I use for these strawberry cupcakes?
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.
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Printable Recipe
BEST EVER Dulce De Leche Cupcakes with Dulce De Leche Filling and Buttercream
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Cupcakes
- 4 oz (113 g) Butter ((1 stick, ½ cup) unsalted, room temperature)
- ½ cup (100 g) White sugar
- 2 Eggs
- ½ cup (120 ml) Buttermilk
- 1 ½ cup (190 g) All-purpose flour
- 2 teaspoon Vanilla
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ teaspoon Salt
For the Filling
- ½ cup (120 ml) Dulce De Leche
For the Buttercream
- 4 oz (120 g) Unsalted butter ((1 stick) room temperature)
- 2 cups (240 g) Powdered sugar
- ½ cup (120 ml) Dulce de leche
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
Instructions
Bake Cupcakes
- Preheat the oven to 160 C / 320 F.
- Prepare baking cups or cupcake wrappers in muffin pans.
- Sift together the flour, baking powder, baking soda, and salt
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time scraping the sides of the bowl often.
- Followed by buttermilk and flour mixture
- Lastly, add in the Vanilla.
- Use an ice cream scoop to distribute the cupcakes evenly between 12 cupcakes wraps.
- Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
- Let cupcakes cool completely but do not put them in the fridge.
Fill the cupcakes
- Place dulce de leche in a piping bag or ziplock bag.
- Make a small hole at the end of the bag.
- Using a melon baller make a hole in the center of the cupcake and fill the cavity with dulce de leche.
- Place cupcakes in the fridge to cool.
Make the Dulce de leche Buttercream
- Cream butter until light and fluffy.
- Add the powder sugar, continue to whip some more.
- Mix in the vanilla.
- Finally, fold the dulce de leche - Add half the dulce de leche and mix really well.
- When you add the other half, barely mix leaving streaks of the dark line in the frosting.
Pipe the Buttercream
- Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
- Alternatively, use a spatula to create a dome on the cupcake.
- Enjoy!
Recipe Notes & Tips
- Follow the recipe properly with minimum substitutions.
- Always use good quality ingredients.
- Make sure the ingredients are all at room temperature.
- Never over mix the batter.
- Use a scoop for baking similar size cupcakes.
- Always preheat the oven before baking - a hot oven works best for cupcakes.
- Bake cupcakes at the right temperature.
- Always bake cupcakes on the center rack one tray at a time.
- Never open the oven during baking - no peeking.
- Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
- Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
- Simple syrup the cupcakes if don't plan to eat them on the same day.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Amy House
How long can I keep the buttercream/icing in the freezer?
Veena Azmanov
This icing should stay in the fridge for a month at least Amy. I've never tried more than but perhaps more as well.
Laleh
I am in the process of making these right now! Made the cake last night, will be making the buttercream today. I did notice that I don't see how much salt should go into the batter? I used half tsp kosher salt, but can you please specify? Thanks!
Veena Azmanov
Hey Laleh, Yes, 1/2 tsp salt is perfect. Thanks for bringing it to my attention. Just fixed it. Let me know these cupcakes were.