Introduction
Dulce de leche, with its creamy texture and caramelized sweetness, is a beloved treat in many cultures. Incorporating it into cupcakes creates an irresistible dessert that’s perfect for any occasion. These dulce de leche cupcakes are soft, moist, and infused with rich flavors that will delight your taste buds.
Whether you're baking for a birthday, an anniversary, or simply to satisfy a sweet craving, these cupcakes promise to impress. Topped with a luscious dulce de leche frosting, each bite offers a delightful combination of flavors and textures.
Prepare to elevate your baking game with these charming cupcakes that are sure to become a favorite in your household.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup dulce de leche (plus more for filling and topping)
- 1 cup heavy cream
- 2 tbsp powdered sugar
Directions & Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined.
- In a separate bowl, combine the whole milk and dulce de leche, stirring until smooth.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and dulce de leche mixture. Start and end with the dry ingredients, mixing until just combined.
- Fold in the remaining 1/2 cup of dulce de leche until swirled through the batter. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting by whipping the heavy cream and powdered sugar in a large bowl until stiff peaks form.
- Once the cupcakes are completely cool, use a small knife to cut a cone shape from the top of each cupcake, creating space for the filling.
- Fill each cupcake with a teaspoon of dulce de leche, then replace the cone on top.
- Frost the cupcakes with the whipped cream mixture, and drizzle additional dulce de leche over the top before serving.
FAQs
What can I do if the frosting is too runny?
If your frosting is too runny, try chilling it in the refrigerator for about 15 minutes to help it firm up.
Can I use flavored dulce de leche?
Yes, flavored dulce de leche can add a unique twist to the cupcakes, enhancing the overall flavor.
How can I make the cupcakes more chocolatey?
To make chocolate dulce de leche cupcakes, consider adding 1/4 cup of unsweetened cocoa powder to the dry ingredients.
What if my cupcakes are too dense?
If your cupcakes turn out dense, they may have been overmixed or you may have overmeasured the flour. Try spooning the flour into the measuring cup instead of scooping.
Can I substitute the butter in the cupcake batter?
You can use vegetable oil or a dairy-free butter alternative in place of the unsalted butter, though it may slightly change the texture.
Is it possible to make mini cupcakes with this recipe?
Yes, you can make mini cupcakes by reducing the baking time to about 12-15 minutes.
Conclusion
These dulce de leche cupcakes are not only a treat for the palate but also a feast for the eyes. Their rich flavor and elegant presentation make them suitable for any gathering.
With a little practice, you can master this delightful recipe and share these sweet creations with friends and family. Enjoy the process of baking and the joy these cupcakes will bring!
Recipe Card
Delicious Dulce de Leche Cupcakes for Every Celebration
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix until combined.
- In a separate bowl, combine the whole milk and dulce de leche, stirring until smooth.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and dulce de leche mixture. Start and end with the dry ingredients, mixing until just combined.
- Fold in the remaining 1/2 cup of dulce de leche until swirled through the batter. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting by whipping the heavy cream and powdered sugar in a large bowl until stiff peaks form.
- Once the cupcakes are completely cool, use a small knife to cut a cone shape from the top of each cupcake, creating space for the filling.
- Fill each cupcake with a teaspoon of dulce de leche, then replace the cone on top.
- Frost the cupcakes with the whipped cream mixture, and drizzle additional dulce de leche over the top before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
