This dulce de leche cupcakes recipe is absolutely full of delicious caramel flavor. Tender cinnamon cupcakes are topped with a rich dulce de leche frosting.
I love caramel, and dulce de leche is my favorite iteration of that flavor. I made these caramel cupcakes in the hopes of capturing all that goodness in cupcake form, and it totally worked!
Dulce De Leche Cupcakes Recipe
This caramel cupcake recipe was inspired by my other cupcake recipe on this site and pairs well with this amazing dalgona coffee recipe.
Caramel Cupcakes Ingredients
You'll only need simple baking ingredients to make this recipe. You'll find everything you need easily at your local grocery store.
For the Cupcakes
- Softened salted butter
- Granulated sugar
- Large eggs
- Whole milk
- Vanilla extract
- White flour
- Baking powder
- Ground cinnamon
For the Frosting
- Dulce de leche sauce
- Powdered sugar
See the recipe card at the end of the post for quantities.
Substitutions and Variations
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this dulce de leche cupcakes recipe.
- Sweetened Condensed Milk - If you don't have dulce de leche sauce, simply cook a can of sweetened condensed milk on low heat until it's dark and thick.
- Cake Flour - For extra tender cupcakes, use cake flour.
- 2% Milk - If you don't have whole milk, 2% milk will work.
- Nutmeg - Add a pinch of nutmeg to the cupcakes.
- Cayenne - Use just a touch of cayenne in the frosting.
If you love recipes like this, you may also enjoy this caramel nut bundt cake.
Instructions
This easy cupcake recipe only takes a few simple steps to make.
Step 1: Combine the Wet Cupcake Ingredients
Cream butter and sugar together in a large bowl. Then, whisk in the eggs, milk, and vanilla.
Step 2: Add the Dry Ingredients
Whisk the flour, baking powder, and cinnamon into the wet ingredients until just combined.
Step 3: Bake
Fill a cupcake tin lined with cupcake liners about ¾ full and bake for 20 minutes at 350 degrees. Allow them to cool completely.
Step 4: Make the Frosting and Frost the Cupcakes
Whisk the dulce de leche sauce and powdered sugar together until smooth. When the cupcakes are fully cooled, pipe the frosting on top of them. Enjoy!
Hint: Your cupcakes MUST be completely cool or the frosting will just slide right off of them.
Storage
This will keep in the refrigerator for up to 5 days in an air-tight container.
Tips
I have a few tips here that will help you take these cupcakes from good to great.
- To keep the cupcakes tender, only mix the batter until the ingredients are just combined.
- Cool your cupcakes completely or the frosting will slide off of them.
- Use room-temperature eggs for even more tender cupcakes.
FAQ
Do you have questions about this caramel cupcakes recipe? Here are some of the most commonly asked questions about dulce de leche cupcakes.
Caramel is made with sugar and cream, while dulce de leche is made with sweetened condensed milk.
Yes, you can, but the flavor will be slightly different.
Food historians believe that the first reference to "a caked baked in small cups" was in American Cookery in 1796.
They'll last for up to 5 days in the refrigerator in an air-tight container.
More Caramel Recipes
Do you like caramel? Here are some recipes you may also like to try.
Check out our Summer Cupcake Recipes for some delicious summer dessert ideas.
Ready to get cooking? Remember that you can print this recipe if you would like.
Dulce De Leche Cupcakes (Caramel Cupcakes)
Ingredients
Cupcakes
- 1 cup salted butter softened
- ¾ cup white granulated sugar
- 2 large eggs
- ¼ cup whole milk
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- 2 teaspoon ground cinnamon
Frosting
- 1 can (13.4 oz) dulce de leche
- 3 cups powdered sugar
Instructions
- Get out and measure your ingtredients.
- Preheat the oven to 350 degrees and cream together the butter and sugar in a large bowl.
- Once the butter and sugar are homogenous, whisk in the eggs, milk, and vanilla.
- Gently whisk in the flour, baking powder, and cinnamon.
- Until no clumps of dry ingredients remain in the cupcake batter.
- Line a cupcake tin with cupcake liners and fill each liner up about three quarters of the way full.
- Bake the cupcakes for 20 minutes and allow them to cool while you prepare the frosting.
- Whisk together the dulce de leche and powdered sugar until smooth. Pipe frosting onto each cupcake. Serve. Enjoy every bite!
Notes
- I recommend storing these cupcakes in the fridge to preserve their flavor and freshness for up to five days, but you can also store them on the counter for the same length of time.
- If you do not have a can of dulce de leche, you can use a can of sweetened condensed milk instead. Simply cook the condensed milk in a small pot until it is dark and thick.
- If you only have unsalted butter, simply add 1 teaspoon of salt with the dry ingredients.
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