Soft Moist Dulce de Leche Cupcakes
These dulce de leche cupcakes are soft, moist, and filled with a rich caramel center that melts into every bite. Finished with a creamy frosting swirl, they’re simple to make but feel like something straight from a bakery.
You can keep them classic with a smooth frosting or go one step further and add a dulce de leche swirl for that extra indulgent finish.
I’ve made these both ways — simple frosted and fully loaded with filling and swirl — and honestly, both work. But once you try that gooey center, it’s hard to go back. It’s one of those small changes that makes a big difference.
Why you’ll love these dulce cupcakes?
- Soft, light cupcakes with rich dulce de leche flavor
- Easy to make with simple ingredients
- Can be made with or without filling
- Flexible frosting options (classic or swirl)
- Perfect for making ahead
Ingredients and substitutes
- Dulce de leche is the star here, adding a rich caramel flavor. Use store-bought or homemade.
- All-purpose flour gives structure while keeping the crumb soft.
- Butter or oil keeps the cupcakes moist and tender.
- Sugar balances the sweetness and helps create a light texture.
- Eggs provide structure and stability.
- Milk or cream adds moisture and helps create a soft crumb.
- Vanilla enhances the caramel flavor.
Step-by-step: Dule De Leche Cupcakes
Make the cupcakes
- Preheat oven to 175°C / 350°F and line a cupcake pan with liners.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a mixer, beat butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Add vanilla.
- Add dry ingredients in two additions, alternating with milk. Mix just until combined.
- Divide batter into liners, filling each about ⅔ full. Bake for 18–20 minutes or until a skewer comes clean.
- Cool completely before filling.
Optional: Fill with dulce de leche
- Core the cupcakes – Use a knife or cupcake corer to remove a small center.
- Fill – Spoon or pipe dulce de leche into the center.
– You can skip this step for a simpler version.
Frosting
- Make frosting – Beat butter until smooth, add powdered sugar, then cream and vanilla. Whip until light and fluffy.
Optional: Dulce de leche swirl frosting
- Create swirl – Spread a thin layer of dulce de leche inside a piping bag, then add the frosting.
- Pipe – Frost cupcakes to create a dual swirl effect.
- This gives that bakery-style caramel swirl without changing the base recipe.
Dulce de Leche Cupcakes (Filled with Caramel & Swirl Frosting)
Soft vanilla cupcakes filled with rich dulce de leche and topped with a light buttercream and caramel swirl frosting. Easy to make and perfect for a bakery-style finish at home.
Ingredients
Dulce Cupcakes
- 180 g (1½ cups) All-purpose flour
- 1½ tsp Baking powder
- ¼ tsp Salt
- 115 g (½ cup) Unsalted butter room temperature
- 150 g (¾ cup) Sugar
- 2 large eggs
- 2 tsp Vanilla extract
- 120 ml (½ cup) Whole milk
Cupcake Filling
- 200 g Dulce de leche thick
Dulce Frosting
- 170 g (¾ cup) Unsalted butter room temperature
- 300 g (2½ cups) Powdered sugar
- 2 – 3 tbsp Heavy Cream or milk
- 1 tsp Vanilla extract
- 100 g Dulce de leche for the swirl
Method
- Oven and Pan – Preheat oven to 175°C / 350°F and line a cupcake pan with liners.
- Dry Ingredients – In a bowl, whisk flour, baking powder, and salt. Set aside.180 g All-purpose flour, 1½ tsp Baking powder, ¼ tsp Salt
- Wet Ingredients – In a mixer, beat butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Add vanilla.115 g Unsalted butter, 150 g Sugar, 2 large eggs, 2 tsp Vanilla extract
- Dry to Wet – Add dry ingredients in two additions, alternating with milk. Mix just until combined.120 ml Whole milk
- Bake – Divide batter into liners, filling each about ⅔ full. Bake for 18–20 minutes or until a skewer comes clean. Cool completely before filling.
- Fill the cupcakes – Use a knife or cupcake corer to remove the center. Fill each cupcake with dulce de leche using a spoon or piping bag.200 g Dulce de leche
- Frosting – Beat butter until smooth and creamy. Add powdered sugar gradually, then add cream 2 tbsp of Dulce De leche and vanilla. Whip until light and fluffy (2–3 minutes).170 g Unsalted butter, 300 g Powdered sugar, 2 – 3 tbsp Heavy Cream or milk, 1 tsp Vanilla extract
- Create the swirl – Spread a thin layer of dulce de leche inside a piping bag. Add buttercream on top. Pipe swirls over cupcakes to create a dual frosting effect.100 g Dulce de leche
Notes
- Use thick dulce de leche for filling so it stays inside the cupcake
- Do not overmix batter or cupcakes will be dense
- Chill frosting slightly if it becomes too soft to pipe
- For clean filling, use a piping bag instead of a spoon
- The swirl works best when dulce de leche is spread inside the bag, not mixed into the frosting
- Store at room temperature (unfrosted) for up to 2 days
- Refrigerate frosted cupcakes up to 4 days
- Bring to room temp before serving
- Freeze unfrosted cupcakes up to 1 month
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Do not overfill cupcakes or they will sink
- Let cupcakes cool completely before filling
- Use thick dulce de leche so it doesn’t run
- Chill slightly before piping if frosting is too soft
- Use a piping bag for clean filling and swirl
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Filling leaks | Dulce too thin | Use thicker dulce or chill first |
| Cupcakes dense | Overmixed batter | Mix just until combined |
| Frosting too soft | Warm butter | Chill 10–15 mins |
| Swirl not visible | Dulce too blended | Layer it, don’t mix |
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Frequently asked questions
Do I have to fill the cupcakes?
No. They work perfectly as regular frosted cupcakes too.
Can I use store-bought dulce de leche?
Yes, and it works very well here.
How do I get a swirl frosting effect?
Spread dulce de leche inside the piping bag before adding frosting.
Can I make these ahead?
Yes, assemble the same day for best texture.
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How long can I keep the buttercream/icing in the freezer?
This icing should stay in the fridge for a month at least Amy. I’ve never tried more than but perhaps more as well.
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!
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.
How cute are these? I love food with a surprise inside! I want to try your dulce de leche cupcakes with the dulce de leche ice-cream!
Oh yes, both these are a huge hit in our home. You must try.
What a scrumptiously sweet recipe! These are going into my collection for sure! Thanks for sharing 🙂
Thanks, Traci.
Wow! These look to die for! Making these ASAP thanks for the recipe!
Thanks, Kate. Let me know what you think.
Mmm… I love the idea of filling cupcakes with dulce de leche! Thanks for the 12 tips to make the best cupcakes!
Thanks, Julia. Glad you find my tips useful.
Being from Argentina, I am dulce de leche’s biggest fan. These look wonderful! For me, the dulce de leche in the middle is not an option at all, it’s what makes them wow!! Love this recipe!
Thanks, Paula. I agree. I love dulce de leche filling.