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Moist dulce de leche cupcakes filled with gooey caramel, topped with caramel buttercream and dulce de leche drizzle

Dulce de Leche Cupcakes

Tender Dulce de Leche Cupcakes filled with creamy dulce de leche and finished with rich buttercream for a warmly indulgent dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 14 Cupcakes
Course: Cupcakes, Dessert
Cuisine: American, Latina
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour 220 g spooned and leveled
  • 2 teaspoons baking powder 8 g
  • ½ teaspoon baking soda 3 g
  • ½ teaspoon fine salt 2 g
  • ¼ cup unsalted butter 57 g softened to room temperature
  • 1 cup light brown sugar 200 g firmly packed
  • 2 large eggs 100 g brought to room temperature
  • ⅓ cup full-fat sour cream 75 g at room temperature; plain Greek yogurt can be substituted
  • ¼ cup vegetable oil 60 ml
  • 2 teaspoons pure vanilla extract 10 ml
  • ⅔ cup whole milk 160 ml at room temperature
  • ¼ cup dulce de leche 85 g reserved for filling
  • 1 cup unsalted butter 226 g, softened to room temperature
  • ⅔ cup dulce de leche 170 g for the buttercream
  • 2 ½ cups confectioners' sugar 300 g sifted
  • 1 pinch fine salt to balance the sweetness

Method
 

  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Because the recipe makes 14 cupcakes, keep additional liners ready for a second small batch.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until evenly combined.
  3. Beat the softened butter and brown sugar with an electric mixer for about 2 minutes, until pale, fluffy, and creamy.
  4. Add the eggs individually, mixing well after each one. Blend in the vanilla, sour cream, and vegetable oil, scraping the bowl as needed.
  5. Add the dry mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix only until the batter becomes smooth and evenly blended.
  6. Divide the batter among the liners, filling each about three-quarters full. Bake for approximately 15 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and cool completely.
  7. Beat the softened butter with the paddle attachment for about 2 minutes, until smooth and creamy. Gradually incorporate the sifted confectioners' sugar on low speed until fully blended.
  8. Add the dulce de leche and salt, then beat until the frosting is smooth. If necessary, loosen it with 1–2 tablespoons of milk or thicken it with a little additional confectioners' sugar. Transfer the finished frosting to a piping bag fitted with your preferred tip.
  9. Make a shallow cavity in the center of each cooled cupcake using a cupcake corer or the wide end of a piping tip.
  10. Spoon approximately 1–2 teaspoons of dulce de leche into each cavity, filling it without overflowing.
  11. Pipe the dulce de leche buttercream over the cupcakes and add a light drizzle of any remaining dulce de leche if desired. Serve once decorated.

Notes

Soft brown sugar cupcakes, silky dulce de leche, and creamy frosting make every bite feel like a little celebration. They are especially lovely for festive gatherings when you want a homemade dessert with a rich caramel touch.