Dulce de Leche Cupcakes

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Dulce de Leche Cupcakes are a delicious combination of soft caramel cake topped with creamy dulce de leche frosting to satisfy all your sweet milk caramel cravings.

Dulce De Leche Cupcakes Recipe Image

Dulce de Leche Cupcakes

My husband and I fell in love with dulce de leche ice cream on our honeymoon. We went over to the little ice cream shop that was near our hotel almost every evening. We’ve been fans of the creamy caramel flavor of dulce de leche ever since.

I was thrilled when I learned how to make my own dulce de leche at home. It’s actually very easy, you just slowly heat up sweetened milk until it reaches the proper flavor and consistency. I put it on ice cream, cookies, churros. . .anything I could think of. Yum!

Needless to say, I’m always looking for ways to include dulce de leche in my desserts and these cupcakes fit the bill perfectly. My Dulce de Leche Cupcakes are a gentle adaptation of these Triple Caramel Cupcakes by Sally’s Baking Addiction.

Dulce de Leche Frosting

The frosting is so good. I’ve swirled some dulce de leche over the finished cupcakes for an extra shot of caramel. Plus it’s pretty. But honestly, this creamy, easy to make frosting is delicious on its own.

When you whip that sweet caramel sauce with cream, butter, and powdered sugar to create this fluffy frosting, you’ll see what I mean.

I love these cupcakes because they remind me of my honeymoon but they’d be great for an autumn dessert, book club or birthday party. Especially if you’re craving something beyond the usual chocolate or vanilla.

If you’re looking for more cupcake inspiration try these Peach Cupcakes or Strawberry Shortcake Cupcakes.

Dulce de Leche Cupcakes with Dulce de Leche Frosting

  1. To make the cupcakes, preheat the oven to 350 F. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. In the large bowl, beat together the butter, brown sugar and white sugar until light and fluffy.
  2. Beat in eggs and vanilla. Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat.
  3. Line a cupcake pan with cupcake papers and fill each hole 1/2 full of batter. Bake at 350 for 20-22 minutes or until they spring back when lightly touched. Remove from pan and allow to cool completely on a wire rack.
  4. To make the frosting, beat the butter until fluffy, add the powdered sugar, salt and dulce de leche, beating until smooth. Add enough of the cream or milk to make a smooth consistency.
  5. Frost the cupcakes generously and drizzle with additional dulce de leche if desired. I warmed mine and thinned it with milk so I could drizzle it on top.
Dulce de Leche Cupcakes | Creative cupcake recipe | cupcake ideas | Mexican dessert | Mexican cupcake

Dulce de Leche Cupcakes

Soft, caramel cupcakes with a dulce de leche frosting to satisfy all your sweet milk caramel dreams.
Prep Time: 1 hr
Cook Time: 25 mins
Total Time: 1 hr 25 mins
Cuisine: American
Servings: 12 cupcakes

Ingredients 

For the cupcakes

  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup whole milk

For the dulce de leche frosting

  • 1/2 cup butter softened
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 2/3 cup dulce de leche
  • 2-4 tablespoons heavy cream or milk

Instructions

  • To make the cupcakes, preheat the oven to 350 F. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside. In the large bowl, beat together the butter, brown sugar and white sugar until light and fluffy. Beat in eggs and vanilla. Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat.
  • Line a cupcake pan with cupcake papers and fill each hole 1/2 full of batter. Bake at 350 for 20-22 minutes or until they spring back when lightly touched. Remove from pan and allow to cool completely on a wire rack.
  • To make the frosting, beat the butter until fluffy, add the powdered sugar, salt and dulce de leche, beating until smooth. Add enough of the cream or milk to make a smooth consistency. Frost the cupcakes generously and drizzle with additional dulce de leche if desired. I warmed mine and thinned it with milk so I could drizzle it on top.

Nutrition

Serving: 1cupcake
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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While we’re on this caramel theme, these Churro Cupcakes from Swanky Recipes also look delicious.

If you’re a caramel lover who is also a fan of sweet and salty desserts, these Salted Caramel Pretzel Cupcakes have your name on them too!

Or these Blackberry Vanilla Cupcakes

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  1. Olga says

    Mallory, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!

  2. Michael Leonard says

    The cupcake was very flavorful but it didn’t rise and the texture was a little off. Too much sugar maybe?

  3. Marlaina says

    Hi Mallory…. my cupcakes also didn’t rise/sunk in the middle and had an odd sponge like texture. Is there a typo in the recipe? As Micheal pointed out, there is as much sugar in this recipe as flour which doesn’t seem right.

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