Dulce de Leche Cupcakes Recipe

These Dulce de Leche Cupcakes have become an absolute staple in our home, and for very good reason! From the first whiff of caramel wafting from the oven to the final lick of creamy frosting, these cupcakes are a symphony of sweet indulgence. My family absolutely devours them. Even my notoriously picky nephew, who usually shuns anything “too fancy,” couldn’t get enough of these. The moist, vanilla-infused cupcake paired with the rich, buttery dulce de leche filling and the light, airy frosting is simply irresistible. Whether it’s a birthday celebration, a weekend treat, or just a craving for something utterly delicious, these Dulce de Leche Cupcakes are always a guaranteed hit. Trust me, once you try them, you’ll understand why they’re our family’s go-to dessert!

Gather Your Sweet Essentials: Ingredients for Dulce de Leche Cupcakes

To embark on this delightful baking journey, ensure you have all the necessary ingredients prepped and ready. This recipe is broken down into three key components: the dulce de leche itself (if making homemade), the cupcakes, and the luscious frosting. Don’t be intimidated if you’re new to baking; each part is surprisingly straightforward and rewarding!

For the Dulce de Leche (Homemade)

• 1 (14 ounce) can sweetened condensed milk

(Note: For a shortcut, you can use store-bought dulce de leche. You’ll need approximately 1 cup for the filling and frosting)

For the Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup buttermilk

For the Dulce de Leche Frosting

• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• ½ cup dulce de leche (homemade or store-bought)
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Pinch of salt (optional, but enhances flavor)

Step-by-Step Guide: Baking Dulce de Leche Cupcakes to Perfection

Now, let’s get to the fun part – baking! Follow these detailed, easy-to-understand instructions to create your own batch of irresistible Dulce de Leche Cupcakes. Whether you’re a seasoned baker or just starting out, this recipe is designed for success.

Making the Dulce de Leche (Optional but Recommended)

If you’re opting for homemade dulce de leche, which we highly recommend for the most authentic flavor, follow these simple steps:

1. Prepare for Cooking: Remove the paper label from the can of sweetened condensed milk.
2. Choose Your Cooking Method: You have a few options for cooking the dulce de leche:
   • Stovetop Method (Boiling): Place the unopened can of sweetened condensed milk in a large pot. Cover the can completely with water, ensuring the water level is always above the can throughout the cooking process. Bring the water to a boil, then reduce heat to a simmer and cook for 2-3 hours, depending on your desired consistency. For a softer, more sauce-like dulce de leche, cook for 2 hours. For a thicker, more spreadable consistency, cook for 3 hours.
   • Oven Method (Baking): Preheat your oven to 425°F (220°C). Pour the sweetened condensed milk into a pie dish or oven-safe bowl. Cover tightly with aluminum foil. Place the dish inside a larger baking pan and fill the larger pan with hot water halfway up the sides of the dish containing the condensed milk (creating a water bath). Bake for 1 to 1 ½ hours, stirring every 30 minutes, until the dulce de leche is a deep caramel color and thickened to your liking.
   • Slow Cooker Method: Pour the sweetened condensed milk into a slow cooker-safe dish. Cover tightly with foil. Place the dish in the slow cooker and add water to come halfway up the sides of the dish. Cook on low for 8-10 hours or on high for 4-5 hours, until the dulce de leche is richly caramelized.
3. Cool Completely: Once cooked, carefully remove the can (or dish) from the water and let it cool completely before opening it. Important: Do not open the can while it is hot! The dulce de leche will thicken further as it cools. If using the oven or slow cooker method, let the dulce de leche cool completely in the dish.
4. Scoop and Store: Once cooled, scoop out the luscious dulce de leche. If you made a large batch, you can store any leftover dulce de leche in an airtight container in the refrigerator for up to 2 weeks.

Preparing the Cupcake Batter

While your dulce de leche is cooling (or if you’re using store-bought), let’s move on to the cupcake batter:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix the batter, as this can result in tough cupcakes.
6. Fill Cupcake Liners: Using an ice cream scoop or spoon, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Baking the Cupcakes

Time to bake these beauties!

1. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should be lightly golden brown and spring back lightly when touched.
2. Cool in Tin: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial to let the cupcakes cool completely before frosting to prevent the frosting from melting.

Creating the Dulce de Leche Frosting

While the cupcakes are cooling, prepare the decadent dulce de leche frosting:

1. Cream Butter: In a large bowl, using an electric mixer, cream the softened butter until smooth and fluffy.
2. Add Powdered Sugar Gradually: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase the speed to medium and beat until light and fluffy.
3. Incorporate Dulce de Leche and Vanilla: Add the dulce de leche, milk or heavy cream (start with 2 tablespoons and add more if needed to reach desired consistency), vanilla extract, and salt (if using). Beat until smooth, creamy, and well combined. Adjust the amount of milk or cream to achieve your preferred frosting consistency. You want it to be spreadable but not too runny.

Assembling and Decorating Your Cupcakes

The final step – bringing it all together!

1. Prepare Cupcakes for Filling (Optional): If you want to add a dulce de leche filling to the center of your cupcakes (highly recommended!), use a cupcake corer, knife, or spoon to carefully remove a small core from the center of each cooled cupcake, being careful not to go all the way to the bottom.
2. Fill Cupcakes (Optional): Spoon or pipe a dollop of dulce de leche into the hollowed-out centers of the cupcakes.
3. Frost the Cupcakes: Once the cupcakes are completely cooled and filled (if using), frost them generously with the dulce de leche frosting. You can use a knife, spatula, or piping bag for frosting.
4. Decorate (Optional): Get creative with decorations! Some popular options include:
   • Sprinkles: Caramel sprinkles, gold sprinkles, or a mix of your favorites.
   • Dulce de Leche Drizzle: Warm a little extra dulce de leche and drizzle it over the frosted cupcakes.
   • Chopped Nuts: Toasted pecans, walnuts, or almonds complement the caramel flavor beautifully.
   • Sea Salt Flakes: A sprinkle of flaky sea salt enhances the sweetness and adds a sophisticated touch.
   • Chocolate Shavings: Dark or milk chocolate shavings provide a lovely contrast in flavor and color.

Nutritional Information: Indulge Mindfully

While these Dulce de Leche Cupcakes are undeniably a treat, it’s good to have an idea of their nutritional content. Please note that these are approximate values and can vary based on ingredient brands and specific measurements.

Servings

This recipe yields approximately 12 cupcakes.

Calories Per Serving (Approximate)

One Dulce de Leche Cupcake (without decorations) contains approximately 350-450 calories.

• This is an estimated range and will depend on factors such as the amount of frosting used and whether or not you add a dulce de leche filling. The homemade dulce de leche will also have slightly different calorie counts depending on the cooking time.
• Key Nutrients (per cupcake, approximate):
  • Fat: 18-25g
  • Saturated Fat: 10-15g
  • Cholesterol: 60-80mg
• Important Note: These cupcakes are a dessert and should be enjoyed in moderation as part of a balanced diet.

Preparation Time: Plan Your Baking Schedule

Planning your baking time is essential, especially if you are making homemade dulce de leche. Here’s a breakdown of the estimated preparation times:

• Dulce de Leche (Homemade):
  • Preparation: 5 minutes
  • Cooking Time: 2-3 hours (stovetop), 1-1.5 hours (oven), 4-10 hours (slow cooker)
  • Cooling Time: 2-3 hours (or overnight for stovetop method)
• Cupcake Batter:
  • Preparation: 20 minutes
• Baking Time: 18-20 minutes
• Frosting:
  • Preparation: 15 minutes
• Cooling Cupcakes: 1-2 hours (minimum)
• Total Active Time (Excluding Dulce de Leche Cooking/Cooling): Approximately 45-55 minutes.
• Total Time (Including Homemade Dulce de Leche – Stovetop Method): Approximately 5-7 hours (mostly passive time).
• Tips for Time Management:
  • Make the dulce de leche a day or two in advance to break up the baking process.
  • If using store-bought dulce de leche, you can significantly reduce the overall preparation time.
  • While the cupcakes are baking and cooling, you can prepare the frosting.

How to Serve: Elevate Your Dulce de Leche Cupcake Experience

Dulce de Leche Cupcakes are delicious on their own, but here are some delightful ways to serve them and enhance the experience:

• Temperature:
  • Room Temperature: The classic way to enjoy them, allowing the frosting to be perfectly creamy and the cupcake moist.
  • Slightly Chilled: Especially enjoyable on a warm day. Chilling them slightly firms up the frosting and provides a refreshing treat. Avoid chilling for too long, as it can dry out the cupcake.
• Accompaniments:
  • Coffee or Tea: The rich caramel flavors pair wonderfully with a warm cup of coffee or tea.
  • Milk: A glass of cold milk is a classic pairing for cupcakes, especially for children (and adults who are kids at heart!).
  • Dessert Wine: For a more sophisticated pairing, consider a sweet dessert wine like Moscato or late-harvest Riesling.
  • Ice Cream or Whipped Cream: Serve alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra decadent dessert.
• Presentation:
  • Pretty Platters or Cake Stands: Arrange the cupcakes on a decorative platter or cake stand to make them visually appealing for parties and gatherings.
  • Individual Serving Dishes: For a more elegant touch, place each cupcake in a small dessert dish.
  • Garnishes: Enhance the visual appeal with garnishes like fresh berries (strawberries, raspberries), a dusting of cocoa powder, or edible flowers.
• Occasions:
  • Birthday Parties: A perfect birthday treat that’s sure to be a crowd-pleaser.
  • Holidays: Ideal for holiday gatherings, especially fall and winter holidays when warm caramel flavors are comforting.
  • Potlucks and Gatherings: Easy to transport and always a hit at potlucks, picnics, and family gatherings.
  • Special Occasions: Celebrate anniversaries, graduations, or any special moment with these delightful cupcakes.
  • “Just Because” Treat: Sometimes, you don’t need a special occasion! Bake them simply to satisfy a sweet craving and brighten your day.

Additional Tips: Pro Baker Secrets for Dulce de Leche Cupcake Success

To ensure your Dulce de Leche Cupcakes are absolutely perfect, consider these helpful tips from experienced bakers:

• Use Room Temperature Ingredients: For the cupcakes and frosting, using room temperature butter, eggs, and buttermilk allows for better emulsification and a smoother batter and frosting. This results in a more tender cupcake and creamier frosting.
• Don’t Overmix the Batter: Overmixing the cupcake batter can develop the gluten in the flour, leading to tough, dense cupcakes. Mix just until the ingredients are combined. A few streaks of flour are okay.
• Measure Flour Correctly: Too much flour can result in dry cupcakes. Use the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge (like a knife). Avoid scooping directly from the bag, as this can pack the flour.
• Cool Cupcakes Completely Before Frosting: This is crucial! Frosting cupcakes that are even slightly warm will cause the frosting to melt and slide off. Be patient and let them cool fully on a wire rack.
• Adjust Frosting Consistency: If your frosting is too thick, add a tiny bit more milk or cream, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a tablespoon or two of powdered sugar.

Frequently Asked Questions: Your Dulce de Leche Cupcake Queries Answered

Got questions about making Dulce de Leche Cupcakes? Here are answers to some common queries:

Q1: Can I use store-bought Dulce de Leche instead of making it from scratch?

A: Absolutely! Store-bought dulce de leche is a convenient shortcut and works perfectly in this recipe. Just make sure to use a good quality brand. You’ll need approximately 1 cup total for the filling and frosting.

Q2: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes a day ahead of time. Store them in an airtight container at room temperature. Frost them on the day you plan to serve them for the best flavor and texture of the frosting. The dulce de leche can be made several days in advance and stored in the refrigerator.

Q3: How should I store leftover Dulce de Leche Cupcakes?

A: Store frosted Dulce de Leche Cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. If refrigerating, let them come to room temperature for about 30 minutes before serving to soften the frosting.

Q4: Can I freeze Dulce de Leche Cupcakes?

A: Yes, you can freeze unfrosted cupcakes. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw at room temperature before frosting. Frosted cupcakes can also be frozen, but the frosting texture might change slightly upon thawing.

Q5: Can I add any other flavors to these cupcakes?

A: Certainly! You can customize these cupcakes in many ways. Consider adding:
* Cinnamon or Nutmeg: A pinch of warm spices to the cupcake batter for a cozy flavor.
* Espresso Powder: A teaspoon of espresso powder to the batter or frosting to enhance the caramel notes.
* Chocolate Chips: Fold mini chocolate chips into the cupcake batter for a chocolatey twist.
* Nuts: Add chopped pecans or walnuts to the batter or as a topping for extra texture and flavor.
* Salted Caramel: Use salted butter in the frosting and sprinkle flaky sea salt on top for a salted caramel version.

Conclusion: Sweeten Your Moments with Dulce de Leche Cupcakes

These Dulce de Leche Cupcakes are more than just a dessert; they’re a delightful experience that brings joy with every bite. From the rich, caramel-infused cupcake to the dreamy dulce de leche frosting, they are perfect for celebrations, gatherings, or simply indulging in a moment of pure sweetness. With this detailed recipe and helpful tips, you’re well-equipped to bake a batch of these heavenly treats that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to create some unforgettable Dulce de Leche Cupcake magic! Happy Baking!

Print