BEST EVER Dulce De Leche Cupcakes with Dulce De Leche Filling and Buttercream

4.96 from 21 votes

BEST EVER Dulce De Leche Cupcakes with Dulce De Leche Filling and Buttercream

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.

Course Dessert

Cuisine French

Keyword baking, Cupcakes, Dulce De Leche, Dulce De leche Cupcake Recipe, Dulce De Leche Cupcakes, homemade

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings cupcakes

Calories 377kcal

Author Veena Azmanov

Cost $10

Equipment

Ingredients

For the Cupcakes

4 oz Butter (1 stick, ½ cup) unsalted, room temperature
½ cup White sugar
2 Eggs
½ cup Buttermilk
1 ½ cup All-purpose flour
2 tsp Vanilla
1 tsp Baking powder
¼ tsp Baking soda
½ tsp Salt

For the Filling

½ cup Dulce De Leche

For the Buttercream

4 oz Unsalted butter (1 stick) room temperature
2 cups Powdered sugar
½ cup Dulce de leche
1 tsp Vanilla
¼ tsp Salt

Metric - US customary

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!

Notes

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