Dulce De Leche Cupcakes (Caramel Cupcakes)

Closeup of a dulce de leche or caramel cupcake on a white counter.

Dulce De Leche Cupcakes (Caramel Cupcakes)

This dulce de leche cupcakes recipe features a tender, moist cinnamon cupcake and rich, delicious dulce de leche frosting creating the best caramel cupcakes.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 394kcal

Author: Karin and Ken

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.

Our Summer Cupcake Recipes are a staple during the summer. Check them out.

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