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dulce de leche cupcakes with donuts on top

Dulce de Leche Cupcakes

These Dulce de Leche Cupcakes are filled with dulce de leche, with a swirl of dulce de leche and dulce de leche cream cheese frosting, topped with a dulce de leche donut.
Course Dessert
Cuisine American, Latin
Keyword cupcakes, dulce de leche
Prep Time 1 hour
Cook Time 1 hour
Servings 12 cupcakes
Calories 550 kcal
Author camila

Ingredients

Vanilla Cupcakes

  • 1 1/2  cups  all-purpose flour  191 grams, 6.75 oz
  • teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1/4  teaspoon  fine sea salt
  • cup  granulated sugar  200 grams, 7.1 oz
  • 1/2  cup  unsalted butter softened 113 grams, 4 oz
  • large eggs room temperature
  • teaspoon  vanilla extract
  • 1/2  cup  milk room temperature 118 ml

Cupcake Topping (pre-bake)

  • 1/4 cup granulated sugar 50 grams, 1.76 oz
  • 2 teaspoons cinnamon powder

Dulce de Leche Filling

  • 2-14 oz cans of condensed milk to make dulce de leche some will also be used in the frosting

Dulce de Leche Cream Cheese Frosting

  • 1/4 cup cream cheese softened (2 oz, 56.7 grams)
  • 6 tablespoons unsalted butter softened (3 oz, 85 grams)
  • 2 cups powdered sugar 9 oz, 255 grams
  • 1/4 cup dulce de leche 3.97 oz, 112.5 grams
  • 1/2 teaspoon vanilla extract

Instructions

Vanilla Cupcakes

  1. Pre-heat the oven to 350F. Line 12 cupcake tins with paper or grease with butter and flour.

  2. Start by sifting the flour, salt, baking powder and baking soda together in a bowl. Set aside.
  3. In the bowl of an electric mixer, cream the butter at medium speed, for about 1 minute.
  4. Add sugar and cream for another 2 minutes, until creamy and fluffy. Scrape the sides of the bowl if necessary.
  5. Add eggs, one at a time, mixing until combined before adding the next egg.
  6. Add vanilla extract and mix to combine.
  7. Now it’s time to slowly add the milk. Stir to combine.
  8. Add the dry ingredients and fold until incorporated.
  9. Pour batter evenly onto cupcake tins.
  10. Mix 1/4 cup granulated sugar and 2 teaspoons of cinnamon and sprinkle evenly over each cupcake.

  11. Bake for about 15 minutes, rotating in between to bake evenly.
  12. You may need a couple more minutes. Check if cupcakes are ready when you press it gently on top of the cupcakes and they spring back.
  13. Let cupcakes cool down before filling and frosting.

Dulce de leche filling

  1. You can use pre-made dulce de leche, or make it at home. To make dulce de leche at home, you take many different approaches. Check the post above to read 3 different approaches on how to make dulce de leche from a can of condensed milk.
  2. My favorite way to make dulce de leche starts with an unopened can of condensed milk. Place sealed can in a pressure cooker with enough water to cover it plus at least 2 inches.
  3. Then, bring the water to a boil and cook under pressure for 30 minutes.
  4. Let pressure release naturally and let can and water cool down all the way before removing and opening the can. You can cook 2 cans at the same time.
  5. When you open the can, it will be a thick darkened caramel inside.
  6. Place contents in a container and put it in the fridge until cold and firm.

Dulce de Leche Cream Cheese Frosting

  1. Place cream cheese and butter in the bowl of an electric mixer.
  2. Cream at medium-high speed for 2 minutes.
  3. Add dulce de leche. Cream for another 30 seconds, scrape the bowl to incorporate.
  4. With the mixer off, add sifted powdered sugar.
  5. Mix on low until combined.
  6. Raise speed to medium-high and cream for another minute.
  7. Add vanilla and mix.
  8. If frosting seems too runny, add a bit more powdered sugar, or make sure your kitchen isn’t too hot, because it could just be that the butter and cream cheese are too soft. If that’s the case, pop the bowl of frosting in the fridge for 5 minutes, remove and whip again.
  9. If the frosting seems too stiff, add 1 teaspoon of milk at a time until you achieve the desired consistency.

To assemble

  1. Use a spoon to remove the center of each cupcake.
  2. Place dulce de leche in a piping bag, pipe some dulce de leche in the center. Top with the cake you removed from the center.

To make the swirl frosting

  1. Lay a piece of plastic wrap on the counter.
  2. Pipe, or spread with a spatula, one thin layer of dulce de leche over the piece of plastic wrap.
  3. Pipe, or spread with a spatula, some Dulce de Leche Cream Cheese frosting on top of the dulce de leche.
  4. Roll the mixture into a log.
  5. Place the log inside of a piping bag fitted with your favorite piping tip.
  6. Pipe frosting over cupcakes.
  7. I also used these Dulce de Leche Donuts to top these cupcakes.

Storage

  1. Cupcakes will store nicely for up to 5 days in the fridge.

Recipe Notes

You will have some leftover dulce de leche most likely. You can store it in the freezer for up to 2 months, or in the fridge for 3-4 weeks.