Dulce de Leche Cupcakes are a delicious combination of soft caramel cake topped with creamy dulce de leche frosting to satisfy all your sweet caramel cravings.
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.
You’ll want to pour it on ice cream, cookies, churros… pretty much everything. 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 gently adaptated from 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.
Dulce de Leche Cupcakes with Dulce de Leche Frosting
- 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 ½ 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. (If you choose to warm the remaining dulce de leche and thin it with milk, you’ll be able to drizzle it over the cupcakes.)
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.
Anytime you’re craving something beyond the usual chocolate or vanilla, caramel is certain to satisfy!
If you’re looking for more cupcake inspiration try these Peach Cupcakes, Blackberry Vanilla Cupcakes, or Strawberry Shortcake Cupcakes.
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!
While we’re on this caramel theme, these Churro Cupcakes from Swanky Recipes also look delicious.
Dulce de Leche Cupcakes
Ingredients
Cupcake Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 1 cup brown sugar
- ½ cup granulated white sugar
- ½ cup butter softened
- 2 eggs
- 1 teaspoon vanilla
- ½ cup whole milk
Frosting Ingredients
- ½ cup butter softened
- 3 cups powdered sugar
- ¼ teaspoon salt
- ⅔ cup dulce de leche
- 2-4 tablespoons heavy cream or milk
Instructions
Cupcake Directions
- 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 ½ 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.
Frosting Directions
- 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. (If you choose to warm the remaining dulce de leche and thin it with milk, you'll be able to drizzle it over the cupcakes.)
Nutrition
{originally published 9/23/17 – recipe notes and photos updated 9/22/21}
Olga says
Mallory, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Rosario Elena chavira says
Thank you so much im making these for muy sons birthday 🤗
Michael Leonard says
The cupcake was very flavorful but it didn’t rise and the texture was a little off. Too much sugar maybe?
Jenny says
Just tried baking these, and they are sooooo good! Thanks for the recipe!
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.
Lia says
Hi there, I noticed you mention half a cup of whole milk in the ingredient list but don’t mention it in the instructions. Maybe that’s why the cupcakes are not rising?
Mary says
“Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat.”