There’s something magical about the first bite of dulce de leche cupcakes. The caramel-swirled frosting, the tender, buttery crumb, the hidden surprise of dulce de leche filling — they all come together in a dessert that feels like a warm hug. Growing up, these cupcakes were a rare treat, reserved for birthdays and special family gatherings. I remember my grandmother, who learned the art of caramel-making from her mother back in Argentina, carefully preparing the dulce de leche on the stovetop, its sweet aroma filling the house for hours.
Dulce de leche is more than just caramel; it’s a symbol of patience, tradition, and indulgence. Across Latin America, this silky caramel is treasured — spooned onto toast, layered into cakes, or eaten straight from the jar. For me, dulce de leche cupcakes bring that rich heritage into a single, handheld delight. Whether you bake them to impress at a party or to treat yourself on a rainy afternoon, they carry the warmth and sweetness of generations.
Why You’ll Love This Recipe
These dulce de leche cupcakes are an irresistible blend of fluffy vanilla cake, creamy caramel filling, and luscious caramel buttercream. You’ll love how the rich, velvety dulce de leche balances the light, airy cake. This recipe is approachable even for beginner bakers and offers impressive results. Each bite is a satisfying combination of textures — soft crumb, gooey center, and silky frosting — making them perfect for celebrations, gifts, or just because.
INGREDIENTS YOU’LL NEED
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the filling:
- ½ cup dulce de leche
For the frosting:
- 1 cup unsalted butter, room temperature
- 2 ½ cups powdered sugar
- ½ cup dulce de leche
- 1–2 tablespoons heavy cream
How to Make Dulce de Leche Cupcakes
Step-by-Step Instructions
To make these dulce de leche cupcakes, start by preheating your oven and lining a muffin tin with cupcake liners. This sets the stage for a light, golden cake base that will carry all that caramel goodness.
In a bowl, whisk together the flour, baking powder, and salt — the dry ingredients that give structure to your cupcakes. Meanwhile, cream the butter and sugar until light and fluffy. I always take an extra minute here; the fluffy texture ensures tender cupcakes. Beat in the eggs one at a time, followed by the fragrant vanilla. Gradually alternate adding the dry ingredients and milk, mixing just until combined.
Scoop the batter evenly into the liners, filling each about two-thirds full. Bake until the tops spring back when lightly touched — your kitchen will start to smell like vanilla and butter. Let the cupcakes cool completely before the fun part: filling.
Using a small knife or cupcake corer, remove the center of each cupcake and fill with a spoonful of dulce de leche. This hidden treasure makes every bite luxurious. For the frosting, beat the butter until creamy, then slowly add powdered sugar. Drizzle in the dulce de leche and cream, whipping until silky smooth. Pipe or spread the frosting generously over each cupcake, and if you like, drizzle extra dulce de leche on top.
Helpful Tips
- For the smoothest frosting, use room-temperature butter and beat it well before adding sugar.
- If you want a stronger caramel flavor, add a pinch of sea salt to the dulce de leche filling.
- You can make dulce de leche at home by simmering sweetened condensed milk, or use store-bought for convenience.
- Chill the cupcakes briefly if the frosting feels too soft, especially on a warm day.
Details
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: Latin American-inspired
Diet: Vegetarian
Notes
These cupcakes are best enjoyed the day they’re made, but they also keep well in an airtight container. The dulce de leche flavor deepens overnight, making leftovers extra indulgent.
Nutritional Information (per cupcake, approximate)
Calories: 420
Fat: 22g
Carbohydrates: 52g
Protein: 3g
Sugar: 38g
Frequently Asked Questions
Can I make dulce de leche cupcakes ahead of time?
Yes! Bake the cupcakes a day ahead and store unfrosted in an airtight container. Fill and frost before serving.
How should I store leftover cupcakes?
Keep them in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Let them come to room temperature before serving for the best texture.
Can I freeze dulce de leche cupcakes?
Freeze the unfrosted cupcakes for up to two months. Thaw and then fill and frost when ready to enjoy.
Storage Instructions
Store filled and frosted cupcakes in an airtight container at room temperature for two days, or refrigerate up to five days. If refrigerated, allow them to come to room temperature before serving to restore their soft, fluffy texture.
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Conclusion
Dulce de leche cupcakes are a celebration in every bite. They bring together the beloved caramel flavor of dulce de leche with tender cake and rich buttercream — a combination that feels both nostalgic and luxurious. Whether you’re baking for a special occasion or simply craving something sweet, these cupcakes promise to delight. I hope you’ll make them part of your own baking traditions and share them with those you love.
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Dulce de Leche Cupcakes
Description
There’s something magical about the first bite of dulce de leche cupcakes. The caramel-swirled frosting, the tender, buttery crumb, the hidden surprise of dulce de leche filling — they all come together in a dessert that feels like a warm hug. Growing up, these cupcakes were a rare treat, reserved for birthdays and special family gatherings. I remember my grandmother, who learned the art of caramel-making from her mother back in Argentina, carefully preparing the dulce de leche on the stovetop, its sweet aroma filling the house for hours.
Dulce de leche is more than just caramel; it’s a symbol of patience, tradition, and indulgence. Across Latin America, this silky caramel is treasured — spooned onto toast, layered into cakes, or eaten straight from the jar. For me, dulce de leche cupcakes bring that rich heritage into a single, handheld delight. Whether you bake them to impress at a party or to treat yourself on a rainy afternoon, they carry the warmth and sweetness of generations.
Ingredients
For the cupcakes:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup whole milk
For the filling:
½ cup dulce de leche
For the frosting:
1 cup unsalted butter, room temperature
2 ½ cups powdered sugar
½ cup dulce de leche
1–2 tablespoons heavy cream
Instructions
To make these dulce de leche cupcakes, start by preheating your oven and lining a muffin tin with cupcake liners. This sets the stage for a light, golden cake base that will carry all that caramel goodness.
In a bowl, whisk together the flour, baking powder, and salt — the dry ingredients that give structure to your cupcakes. Meanwhile, cream the butter and sugar until light and fluffy. I always take an extra minute here; the fluffy texture ensures tender cupcakes. Beat in the eggs one at a time, followed by the fragrant vanilla. Gradually alternate adding the dry ingredients and milk, mixing just until combined.
Scoop the batter evenly into the liners, filling each about two-thirds full. Bake until the tops spring back when lightly touched — your kitchen will start to smell like vanilla and butter. Let the cupcakes cool completely before the fun part: filling.
Using a small knife or cupcake corer, remove the center of each cupcake and fill with a spoonful of dulce de leche. This hidden treasure makes every bite luxurious. For the frosting, beat the butter until creamy, then slowly add powdered sugar. Drizzle in the dulce de leche and cream, whipping until silky smooth. Pipe or spread the frosting generously over each cupcake, and if you like, drizzle extra dulce de leche on top.
Notes
These cupcakes are best enjoyed the day they’re made, but they also keep well in an airtight container. The dulce de leche flavor deepens overnight, making leftovers extra indulgent.