Dulce De Leche Cupcakes Recipe

Name: Dulce De Leche Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/2 cups (7.2 oz) all-purpose flour; 1 1/2 cups (6 oz) cake flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; ½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1 1/3 cups (9.33 oz) sugar; 3/4 teaspoon salt; 1/2 cup dulce de leche; 4 large eggs, at room temperature; 1/4 cup canola oil; 2 teaspoons vanilla extract; 3/4 cup buttermilk, room temperature; Dulce de Leche Swiss Meringue Buttercream:; 4 large egg whites; 1 1/4 cups (8.75 oz) sugar; pinch of salt; 3/4 lb (3 sticks) unsalted butter, at room temperature; 1/3 cup dulce de leche; 1 teaspoon vanilla extract

Servings: persons

Cupcakes:
1 1/2 cups (7.2 oz) all-purpose flour
1 1/2 cups (6 oz) cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups (9.33 oz) sugar
3/4 teaspoon salt
1/2 cup dulce de leche
4 large eggs, at room temperature
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup buttermilk, room temperature
Dulce de Leche Swiss Meringue Buttercream:
4 large egg whites
1 1/4 cups (8.75 oz) sugar
pinch of salt
3/4 lb (3 sticks) unsalted butter, at room temperature
1/3 cup dulce de leche
1 teaspoon vanilla extract

1
Preheat oven to 350 F. Line two 12-cup muffin pans with paper liners.
2
Whisk both flours, the baking powder and baking soda together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the dulce de leche, continuing to beat until completely incorporated. Add the eggs one at a time, beating well after each addition. Add the oil and vanilla. With the mixer on low, alternately add the dry ingredients (in 3 additions) and the buttermilk (in 2 additions), beginning and ending with the dry ingredients. Mix just until incorporated.
3
Divide the batter among the prepared pans, filling each well about 2/3 - 3/4 full. Bake the cupcakes for 18-22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for about 5 minutes before removing them to the rack to cool completely.
4
To make the buttercream: In the bowl of a stand mixer, whisk the egg whites, sugar and salt together. Set the bowl over a pan of simmering water and heat, whisking constantly, until the mixture registers 160 F on an instant read thermometer.
5
Secure the bowl on the mixer and fit the mixer with the whisk attachment. Beat the mixture on medium-high speed until stiff peaks form, and the outside of the mixer bowl is cool to the touch, about 7-8 minutes. With the mixer on medium speed, gradually add the butter, 2 tablespoons at a time, waiting until each piece is incorporated before adding the next. Increase the mixer speed to medium-high and beat until the frosting is thick and smooth, 3-4 minutes. Mix in the dulce de leche and vanilla and beat until incorporated.
6
Place the frosting in a pastry bag fitted with a decorative tip. Frost the cupcakes, then garnish as desired.

2187

kcal

Calories

141

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cupcakes:, 1 1/2 cups (7.2 oz) all-purpose flour, 1 1/2 cups (6 oz) cake flour, 2 teaspoons baking powder, and more.

Yes, Dulce De Leche Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dulce De Leche Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions