Dulce de Leche Cupcakes

These Dulce de Leche Cupcakes are everything you want in a celebration treat: rich, fluffy brown sugar cupcakes with a surprise center of gooey dulce de leche and a smooth, buttery caramel-flavored frosting. Made with simple pantry staples and topped with a swirl of indulgence, they’re the kind of dessert that turns any day into a special occasion.

Why You’ll Love This Recipe

• Caramel lovers dream: Dulce de leche fills the center and the frosting!
• Soft & fluffy texture: Thanks to sour cream, oil, and milk.
• Impressive presentation: They look bakery-quality, but are simple to make.
• Versatile for any event: Great for birthdays, holidays, or gifting.
• Make-ahead friendly: Bake now, frost later, and serve when needed.

Ingredients

Cupcakes

• 1 ¾ cups (220 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (57 g or 1/2 stick) unsalted butter, room temperature
• 1 cup (200 g) packed light brown sugar
• 2 large eggs, room temperature
• ⅓ cup (75 g) full-fat sour cream (or Greek yogurt), room temperature
• ¼ cup (60 ml) vegetable oil
• 2 teaspoons pure vanilla extract
• ⅔ cup (160 ml) whole milk, room temperature
• ¼ cup (85 g) dulce de leche (for filling the cupcakes)

Frosting

• 1 cup (226 g or 2 sticks) unsalted butter, room temperature
• ⅔ cup (226 g) dulce de leche
• 2 ½ cups (300 g) confectioners’ sugar, sifted
• Pinch of salt

Directions

Prepare the cupcakes

1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat together room temperature butter and light brown sugar for about 2 minutes, until light and creamy.
4. Beat in eggs, one at a time, mixing well after each.
5. Add vanilla extract, sour cream, and vegetable oil. Mix until fully combined. Scrape the sides and bottom of the bowl as needed.
6. Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry mix. Stir just until the batter is smooth—do not overmix.

Bake the cupcakes

7. Divide the batter evenly between the cupcake liners, filling each about ¾ full.
8. Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Make the frosting

10. In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat unsalted butter for about 2 minutes until creamy.
11. Gradually add in the confectioners’ sugar and beat on low speed until fully incorporated.
12. Add the dulce de leche and a pinch of salt, then beat until smooth and fluffy.
    • Too thick? Add 1–2 teaspoons of milk.
    • Too thin? Add more sifted sugar.
13. Transfer frosting to a piping bag fitted with your preferred tip.

Assemble the cupcakes

14. Once cupcakes are completely cool, core out the center of each using a cupcake corer, paring knife, or the wide end of a piping tip.
15. Fill each hole with 1 to 2 teaspoons of dulce de leche, smoothing the tops.
16. Pipe or spread the prepared frosting over each cupcake.
17. Optional: Drizzle with extra dulce de leche or sprinkle with sea salt for a finishing touch.

Pro Tips and Variations

• Room temp ingredients = best texture. Let eggs, milk, sour cream, and butter sit out before starting.
• Use full-fat dairy for extra moisture and richness.
• Try vanilla or chocolate cupcakes as a base instead of brown sugar.
• For a fall twist, add cinnamon and nutmeg to the cupcake batter.
• Dulce de leche thickness matters: Thicker is easier to fill and frost with; thinner sauces may run.

Serving Suggestions

• Pair with espresso, café con leche, or spiced chai.
• Add a swirl of whipped cream or a fresh fruit slice for garnish.
• Use gold cupcake liners or festive toppers for parties.

Storage / Reheating

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Lasts 5 days refrigerated. Bring to room temp before serving.
• Freeze (Unfrosted): Wrap cupcakes tightly in plastic wrap and freeze up to 3 months. Thaw in the fridge, then fill and frost.
• Frosting: Can be made ahead and refrigerated for up to 1 week or frozen for 1 month.

FAQs

Can I make these ahead of time?
A: Yes! Bake and store the cupcakes and frosting separately, then assemble the day of.

Can I use homemade dulce de leche?
A: Absolutely. Homemade gives amazing flavor—just be sure it’s thick enough to pipe.

Do I need to refrigerate the cupcakes?
A: Only if you’re in a warm climate or if storing for more than 2 days due to the dairy in the frosting.

Can I double the recipe?
A: Yes, just scale ingredients evenly. Bake in batches or use two cupcake pans.

Conclusion

Dulce de Leche Cupcakes bring together everything you love about caramel, cake, and creamy frosting in one picture-perfect dessert. With their soft brown sugar base, surprise dulce center, and rich buttercream topping, they deliver flavor in every bite. Whether you’re celebrating something big or simply treating yourself, this recipe will never disappoint.

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