These dulce de leche cupcakes have a soft caramel cake with dulce de leche frosting to satisfy all your sweet milk caramel dreams.
Dulce de Leche Cupcakes
Dulce de Leche has been one of our favorite flavors since our honeymoon when we discovered a dulce de leche ice cream we loved.
We went back to that little shop and ordered it just about every night.
Dulce de Leche Frosting
This is a creamy caramel frosting that is even better than a spoonful of Dulce de Leche itself.
When you whip that sweet caramel sauce with cream or milk, butter, and powdered sugar to create this fluffy frosting, you’ll see what I mean.
This cupcake recipe is gently adapted from these Triple Caramel Cupcakes by Sally’s Baking Addiction.
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 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.
Dulce de Leche 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
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
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.