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.