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1
Preheat oven to 350 degrees.
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2
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
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3
Add eggs, one at a time, beating until well combined.
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4
Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
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5
Measure out the milk and vanilla and stir to combine.
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6
Scoop batter into cupcake cups about 2/3's full. Bake cupcakes at 350 degrees for about 22-25 minutes or until a cake tester comes out clean.
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7
For the Manjar Blanco/Dulce de Leche: Boil a pot of water and immerse sealed can on its side. Keep water at a boil for 2 hours, refreshing the water as needed--it's ok if it goes down to a simmer as you add more water, just keep the can from getting dry. Let cool before opening--hot caramel can be messy!
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8
For the frosting: Beat butter briefly, then scrape down the bowl. Add the milk, cinnamon, vanilla, and powdered sugar, and beat until smooth. Add coconut and mix until combined, careful not to overmix.
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9
To assemble cupcakes: 1) Let them cool out of the pan for an hour. Then, using a small paring knife, cut a cone out of the top of the cupcake. Cut off the bottom of the cone, leaving behind the cupcake top (and the bottom of the cone, for a small snack/taste test...)
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10
2) Fill the hole with caramel--I usually put a small spoonful in each one to ensure evenness, then go back and top up with the leftovers. Put the top back on the cupcake.
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11
3) Frost the stuffed cupcake with the coconut buttercream, and sprinkle with cinnamon if you're feeling fancy.
