Some recipes are more than just measurements and steps—they’re memories wrapped in flour, sugar, and scent. These Dulce de Leche Cupcakes are just that: little bundles of golden comfort that bring back cozy afternoons spent in the kitchen, hands sticky from caramel, laughter echoing through a sunlit room.
Dulce de leche, meaning “sweet of milk,” is a Latin American treasure, and in my family, it was sacred. My grandmother used to make it by slowly simmering a can of condensed milk in a heavy pot for hours, her watchful eye never far. No timers. No rush. Just patience and love. When I bake these cupcakes today, that same caramel aroma fills my kitchen, and for a moment, I’m a child again, peeking over the counter, waiting for that first warm spoonful.
This recipe is more than a dessert. It’s a celebration of heritage, passed from one generation to the next, now baked into soft cupcakes filled with rich dulce de leche and topped with a silky caramel buttercream. Whether you’re familiar with dulce de leche or discovering it for the first time, these cupcakes are a beautiful and delicious way to welcome it into your kitchen—and your heart.
Why You’ll Love This Recipe
- Rich Caramel Flavor: The dulce de leche center and frosting deliver deep, buttery sweetness in every bite.
- Soft, Moist Cupcake Base: Thanks to a blend of sour cream, oil, and brown sugar, the crumb is tender but sturdy.
- Elegant Yet Easy: They look bakery-worthy but are simple enough for home bakers of all skill levels.
- Perfect for Any Occasion: Birthdays, brunches, potlucks, or a solo treat on a quiet evening.
INGREDIENTS YOU’LL NEED
For the Cupcakes
- 1¾ cups (220g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup (57g) unsalted butter, room temperature
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- ⅓ cup (75g) full-fat sour cream, room temperature
- ¼ cup (60ml) vegetable oil
- 2 tsp pure vanilla extract
- ⅔ cup (160ml) whole milk, room temperature
- ¼ cup (85g) dulce de leche (for filling)
For the Frosting
- 1 cup (226g) unsalted butter, room temperature
- ⅔ cup (226g) dulce de leche
- 2½ cups (300g) powdered sugar, sifted
- Pinch of salt
How to Make Dulce de Leche Cupcakes
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and Line Your Pan
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with cupcake liners. This simple act always brings a rush of anticipation—the first real step in turning ingredients into something wonderful.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I love doing this step by hand—there’s something grounding about mixing flour and watching it fluff into the air like soft snow.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. The brown sugar adds a deep, molasses-like richness that pairs beautifully with the dulce de leche.
Step 4: Add Eggs, Sour Cream, Oil, and Vanilla
Add the eggs one at a time, mixing well after each. Then beat in the sour cream, vegetable oil, and vanilla extract. The sour cream keeps the cupcakes moist and tender while balancing the caramel sweetness.
Step 5: Combine Wet and Dry
Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour. Mix until just combined—don’t overmix. The batter should be silky and pale brown, smelling faintly of vanilla and sugar.
Step 6: Fill and Bake
Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Dulce de Leche Frosting
Beat the butter until creamy, then add the powdered sugar gradually. Fold in the dulce de leche and a pinch of salt. If the frosting is too soft, chill for 15–20 minutes before piping.
Step 8: Fill the Cupcakes
Once the cupcakes are completely cool, use a cupcake corer or small knife to remove the center. Fill each hole with about 1 teaspoon of dulce de leche. Don’t worry if it gets messy—half the fun is sneaking a spoonful yourself.
Step 9: Frost and Decorate
Pipe or spread the frosting over the filled cupcakes. For an elegant touch, drizzle with a little extra dulce de leche or top with a pinch of flaky sea salt.
HELPFUL TIPS
- Room Temperature Ingredients: Help create an even texture. Cold butter won’t cream properly, and cold eggs can seize the batter.
- Don’t Skip the Filling: That hidden dulce de leche center is the cupcake’s heart—literally and figuratively.
- Chill the Frosting if Needed: If your kitchen is warm or the frosting is soft, 10–15 minutes in the fridge helps it set just enough for perfect piping.
DETAILS
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Cooling + Assembly: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American-Inspired
- Diet: Vegetarian
NOTES
- Dulce de leche is available in cans or jars at most grocery stores, often near the condensed milk. You can also make it from scratch.
- Store extra dulce de leche in the fridge and use it on toast, pancakes, or fruit.
- Want to add a little crunch? Sprinkle crushed pecans or a swirl of chocolate ganache on top.
NUTRITIONAL INFORMATION (per cupcake)
- Calories: 370
- Carbohydrates: 50g
- Fat: 19g
- Protein: 3g
- Sugar: 38g
FREQUENTLY ASKED QUESTIONS
Can I make these ahead of time?
Yes! Bake the cupcakes the day before and store them in an airtight container. Fill and frost the next day for freshest flavor and texture.
What can I use instead of dulce de leche?
While nothing quite matches it, you could use a thick caramel sauce—just ensure it’s not too runny.
Can I freeze these cupcakes?
You can freeze the unfrosted, unfilled cupcakes for up to 3 months. Thaw and bring to room temperature before assembling.
Can I make mini cupcakes?
Yes! Use a mini muffin tin and bake for 10–12 minutes. These make perfect bite-sized treats for parties.
STORAGE INSTRUCTIONS
Store filled and frosted cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days—just bring them to room temp before serving. Unfrosted cupcakes can be frozen for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy and caramel delights:
- Raspberry Mousse Cake Filling and Dessert
- Banana Pudding Brownies
- Dulce de Leche Cupcakes
- Chocolate Coffee Toffee Crunch Muffins
Conclusion
Making Dulce de Leche Cupcakes is like wrapping your heart in caramel and buttercream. They’re tender, sweet, and rich with meaning—whether you’re honoring family tradition, trying something new, or just baking for the pure joy of it. These cupcakes invite you to slow down, savor the process, and share a piece of your story with every bite.
Print
Dulce de Leche Cupcakes
Description
Some recipes are more than just measurements and steps—they’re memories wrapped in flour, sugar, and scent. These Dulce de Leche Cupcakes are just that: little bundles of golden comfort that bring back cozy afternoons spent in the kitchen, hands sticky from caramel, laughter echoing through a sunlit room.
Dulce de leche, meaning “sweet of milk,” is a Latin American treasure, and in my family, it was sacred. My grandmother used to make it by slowly simmering a can of condensed milk in a heavy pot for hours, her watchful eye never far. No timers. No rush. Just patience and love. When I bake these cupcakes today, that same caramel aroma fills my kitchen, and for a moment, I’m a child again, peeking over the counter, waiting for that first warm spoonful.
This recipe is more than a dessert. It’s a celebration of heritage, passed from one generation to the next, now baked into soft cupcakes filled with rich dulce de leche and topped with a silky caramel buttercream. Whether you’re familiar with dulce de leche or discovering it for the first time, these cupcakes are a beautiful and delicious way to welcome it into your kitchen—and your heart.
Ingredients
- For the Cupcakes
-
1¾ cups (220g) all-purpose flour
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
¼ cup (57g) unsalted butter, room temperature
-
1 cup (200g) light brown sugar, packed
-
2 large eggs, room temperature
-
⅓ cup (75g) full-fat sour cream, room temperature
-
¼ cup (60ml) vegetable oil
-
2 tsp pure vanilla extract
-
⅔ cup (160ml) whole milk, room temperature
-
¼ cup (85g) dulce de leche (for filling)
- For the Frosting
-
1 cup (226g) unsalted butter, room temperature
-
⅔ cup (226g) dulce de leche
-
2½ cups (300g) powdered sugar, sifted
-
Pinch of salt
Instructions
Step 1: Preheat and Line Your Pan
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with cupcake liners. This simple act always brings a rush of anticipation—the first real step in turning ingredients into something wonderful.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I love doing this step by hand—there’s something grounding about mixing flour and watching it fluff into the air like soft snow.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. The brown sugar adds a deep, molasses-like richness that pairs beautifully with the dulce de leche.
Step 4: Add Eggs, Sour Cream, Oil, and Vanilla
Add the eggs one at a time, mixing well after each. Then beat in the sour cream, vegetable oil, and vanilla extract. The sour cream keeps the cupcakes moist and tender while balancing the caramel sweetness.
Step 5: Combine Wet and Dry
Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour. Mix until just combined—don’t overmix. The batter should be silky and pale brown, smelling faintly of vanilla and sugar.
Step 6: Fill and Bake
Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Dulce de Leche Frosting
Beat the butter until creamy, then add the powdered sugar gradually. Fold in the dulce de leche and a pinch of salt. If the frosting is too soft, chill for 15–20 minutes before piping.
Step 8: Fill the Cupcakes
Once the cupcakes are completely cool, use a cupcake corer or small knife to remove the center. Fill each hole with about 1 teaspoon of dulce de leche. Don’t worry if it gets messy—half the fun is sneaking a spoonful yourself.
Step 9: Frost and Decorate
Pipe or spread the frosting over the filled cupcakes. For an elegant touch, drizzle with a little extra dulce de leche or top with a pinch of flaky sea salt.
Notes
-
Dulce de leche is available in cans or jars at most grocery stores, often near the condensed milk. You can also make it from scratch.
-
Store extra dulce de leche in the fridge and use it on toast, pancakes, or fruit.
-
Want to add a little crunch? Sprinkle crushed pecans or a swirl of chocolate ganache on top.
