These dulce de leche cupcakes are delicious and easy to make! They are tender vanilla cupcakes with dulce de leche filling and creamy dulce de leche buttercream frosting.
Each of these dulce de leche cupcakes has a surprise in the center- a spoonful of rich, sweet dulce de leche that adds the perfect caramel flavor to every bite!
Dulce de leche is one of my favorite ingredients to bake with. For more dulce de leche recipes, try dulce de leche mousse or these dulce de leche cookies!
I also love filled cupcakes. For more stuffed cupcake recipes, make these chocolate caramel cupcakes (stuffed with salted caramel!), Nutella cupcakes, banana chocolate cupcakes, and pistachio raspberry cupcakes.
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Why You'll Love This Recipe
- Fluffy vanilla cupcakes-ย The base recipe is similar to my almond cupcakes (without almond extract) and root beer cupcakes. It utilizes the reverse creaming method, just like these maple bacon cupcakes, making them more tender with a tight crumb that's still fluffy.
- Dulce de leche filling- Each cupcake has a few teaspoons of dulce de leche in the center. The filling keeps the cupcakes moist and adds a nice surprise!
- Creamy dulce de leche frosting- The remaining dulce de leche is in the frosting, so you will use up a whole can! You can use homemade dulce de leche if you prefer.
Key Ingredients
- All purpose flour- Measure it in grams with a kitchen scale for the best results. Flour is super easy to overmeasure, and too much makes cupcakes dry. If using measuring cups, scoop the flour into the cup without packing it in and swipe the excess off with a flat edge.
- Cornstarch- Cornstarch is added to the batter to create a lighter, softer texture. It lowers the protein content of all purpose flour, which means less gluten forms and the cupcakes turn out more tender and delicate.
- Sugar- Granulated sugar sweetens the cupcakes and helps them retain moisture. Don't reduce the amount of sugar or the texture will be ruined! You also need powdered sugar to thicken the frosting.
- Oil- I like using both butter and oil in cupcakes. You get buttery flavor plus extra moisture. Use neutral oil like vegetable or canola oil so it doesn't overpower the other flavors.
- Buttermilk- Adds richness and fat, making the cupcakes super soft and tender. Its acidity cuts the gluten stands to make the cupcakes softer.
- Milk- Whole milk adds moisture and helps create a smooth, pourable batter. It also lightens the crumb a bit.
- Dulce de leche- Dulce de leche is also known as "milk jam" or "manjar" in Chile, Peru, and Uruguay, or "arequipe" in Colombia. It's made by simmering sweetened milk until the sugars caramelize. I used store-bought dulce de leche from Nestle La Lechera. You can make your own dulce de leche by boiling a can of sweetened condensed milk- see this dulce de leche recipe for instructions.
For the full ingredient list and quantities, see the recipe card at the bottom of this post.
Step by Step Instructions
Preheat the oven to 350ยฐF and line a metal cupcake pan with paper liners.
Step 1: First combine the flour, cornstarch, baking powder, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment.
Step 2: Add softened butter and beat on medium-low speed until the mixture looks like wet sand.
This is the reverse creaming method. The flour is coated in fat, so less gluten develops, resulting in a more tender cake!
Step 3: In a separate bowl, whisk the oil, eggs, and vanilla extract, buttermilk, and whole milk together.
Step 4: Slowly mix the wet ingredients into the dry mixture. The cupcake batter will be thin.
Step 5: Fill the cupcake liners ยฝ full so they don't overflow. Bake until the tops are golden brown and a toothpick inserted in the center of a cupcake comes out clean.
Step 6: Remove the pan from the oven and let the cupcakes cool for 5-10 minutes. Then transfer to a wire rack to cool.
Step 7: Cut out the cupcake centers with a piping tip, cupcake corer, or apple corer. Fill with 1-2 teaspoons of dulce de leche. You may need to microwave it for 20 seconds to make it pourable.
You can leave the tops off or put them back on like I did in the photo.
Step 8: Make the dulce de leche frosting, then scoop it into a piping bag fitted with a large piping tip. You can use a Ziplock bag if you don't have a pastry bag.
Frost the cupcakes, garnish with flaky salt or a dulce de leche drizzle, and enjoy!
Expert Baking Tips
- Use room temperature eggs and dairy ingredients. Dairy ingredients at room temperature mix more smoothly than when they're cold, helping create a well-blended, even batter. Take them out of the fridge 1-2 hours before baking.
- Cool the cupcakes completely. If the cupcakes are hot, the frosting will melt and slide off them. Let them cool in the hot pan for 5-10 minutes (they'll get soggy if left longer), then cool on a wire rack for 30 minutes-1 hour.
- Adjust the frosting consistency. If the frosting is too thin, add 1 tablespoon of powdered sugar at a time until it's pipeable. If it's too thick, add heavy cream or milk 1 teaspoon at a time until creamy.
Storage Instructions
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Frosted cupcakes should be stored in a container in the fridge because the frosting contains dairy. Let them sit at room temperature for about 30 minutes before serving so the frosting softens again.
Frequently Asked Questions
Yes! Let them cool completely, then wrap each tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and or at room temperature for 1 hour.
Definitely! Bake them a day in advance, let cool completely, and store them in an airtight container at room temperature. If you need to prep further ahead, you can freeze the unfilled, unfrosted cupcakes for up to 2 months. Wait to fill and frost them until the day of serving.
A 12-cup metal muffin pan is best. Light-colored metal conducts heat evenly, helping cupcakes bake uniformly. Avoid dark pans because they brown the bottoms too quickly. Silicone cupcake pans are too thin, resulting in lopsided, burnt cupcakes.
More Cupcake Recipes to Try
๐ Recipe
Dulce de Leche Cupcakes with Filling
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 large mixing bowl
Need Metric or US Customary Measurements?
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Ingredients
Cupcakes
- 156 grams all purpose flour
- 30 grams cornstarch
- 200 grams granulated sugar
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- 56 grams unsalted butter
- 80 grams vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 75 grams buttermilk
- 160 grams whole milk
- 230 grams dulce de leche for filling
Frosting
- 226 grams unsalted butter
- 150 grams dulce de leche
- 360 grams powdered sugar
- 2 teaspoons vanilla extract
- ยฝ teaspoon salt
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a metal cupcake pan with paper liners.
- Add all purpose flour, cornstarch, granulated sugar, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.156 grams all purpose flour, 30 grams cornstarch, 200 grams granulated sugar, 2 teaspoons baking powder, ยฝ teaspoon salt
- Add softened butter and beat on medium-low speed for 3-5 minutes. The mixture will look like wet sand.56 grams unsalted butter
- In a separate bowl, whisk the oil, eggs, vanilla extract, buttermilk, and whole milk together.80 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 75 grams buttermilk, 160 grams whole milk
- Mix the wet ingredients into the dry ingredients on low speed until the dry streaks of flour disappear. The batter will be very thin.
- Use an ice cream or cookie scoop to evenly fill the cupcake liners ยฝ to the top. Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean with a few moist crumbs.
- Let the cupcakes cool in the hot pan for 5-10 minutes. Carefully transfer to a wire cooling rack. Cool completely before assembling.
- Microwave the dulce de leche filling for 20 seconds to loosen it. Then cut out the cupcake centers with a piping tip or cupcake corer. Fill each cupcake with 1-2 teaspoons of dulce de leche.230 grams dulce de leche
Frosting
- Beat softened butter with a mixer on medium-high speed until smooth and creamy. Then beat in the dulce de leche on medium speed.226 grams unsalted butter, 150 grams dulce de leche
- Scrape down the sides of the bowl with a rubber spatula and add the powdered sugar one cup at a time. Mix on low speed, then add the vanilla and salt. Increase to medium speed until light and fluffy.360 grams powdered sugar, 2 teaspoons vanilla extract, ยฝ teaspoon salt
- Add the buttercream to a piping bag filled with a large piping tip. Frost the cupcakes, garnish with flaky salt or sprinkles, and enjoy!
Megan Weimer
I am the recipe developer, and these are the best cupcakes I've ever made!