Let’s dive into the world of baking with a twist that will make your taste buds dance. These dulce de leche cupcakes combine the rich, caramel-like flavor of dulce de leche with the light, fluffy texture of classic cupcakes, creating a dessert that’s irresistibly delicious and perfect for any occasion.
Why This Recipe Works
- The combination of dulce de leche in both the batter and the frosting ensures a deep, caramel flavor in every bite.
- Using buttermilk in the batter adds a slight tang and ensures the cupcakes are moist and tender.
- The frosting is whipped to perfection, making it light and fluffy, which contrasts beautifully with the dense, rich cupcakes.
- This recipe is straightforward, with clear instructions that make it accessible for bakers of all levels.
- The cupcakes are versatile and can be customized with various toppings and fillings to suit any taste.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dulce de leche
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup dulce de leche (for frosting)
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Piping bag and tip (optional)
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed, which is crucial for a uniform texture in your cupcakes.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step is key for incorporating air into your batter, which helps the cupcakes rise and become fluffy.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth batter. The vanilla adds a warm, aromatic flavor that complements the dulce de leche.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to tough cupcakes. The buttermilk adds moisture and a slight tang, balancing the sweetness.
Incorporate Dulce de Leche
Fold in the 1/2 cup of dulce de leche until just combined. Be careful not to overmix to maintain the batter’s lightness. The dulce de leche will give the cupcakes their signature caramel flavor and a moist texture.
Bake and Cool
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare the Frosting
In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the remaining 1/2 cup of dulce de leche until just combined. Be careful not to overmix to keep the frosting light and fluffy. Pipe or spread the frosting onto the cooled cupcakes.
Tips and Tricks
For an even more intense dulce de leche flavor, consider filling the cupcakes with a small amount of dulce de leche before frosting. Simply use a piping bag to inject a bit into the center of each cupcake. If you’re short on time, store-bought dulce de leche works just as well as homemade. To ensure your cupcakes are perfectly moist, don’t skip the buttermilk—it’s a game-changer. For a decorative touch, drizzle a little extra dulce de leche on top of the frosted cupcakes and sprinkle with a pinch of sea salt for a sweet and salty contrast.
Recipe Variations
- Chocolate Dulce de Leche Cupcakes: Add 1/4 cup cocoa powder to the dry ingredients for a chocolatey twist.
- Coconut Dulce de Leche Cupcakes: Mix 1/2 cup shredded coconut into the batter and top the frosting with toasted coconut flakes.
- Spiced Dulce de Leche Cupcakes: Incorporate 1 tsp cinnamon and 1/2 tsp nutmeg into the dry ingredients for a warm, spiced flavor.
- Nutty Dulce de Leche Cupcakes: Fold 1/2 cup chopped pecans or walnuts into the batter for added crunch.
- Mini Dulce de Leche Cupcakes: Use a mini muffin tin and reduce baking time to 10-12 minutes for bite-sized treats.
Frequently Asked Questions
Can I make these cupcakes without buttermilk?
Yes, you can substitute buttermilk with a mixture of 1/2 cup milk and 1/2 tbsp lemon juice or vinegar. Let it sit for 5 minutes before using. This will mimic the tanginess and moisture that buttermilk provides.
How do I store dulce de leche cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let them come to room temperature before serving for the best texture and flavor.
Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before frosting and serving.
Summary
These dulce de leche cupcakes are a delightful fusion of flavors, combining the rich, caramel-like taste of dulce de leche with the light, airy texture of classic cupcakes. Perfect for any occasion, they’re sure to impress with their depth of flavor and beautiful presentation.