Dulce de Leche Cupcakes with Caramel Frosting
These decadent cupcakes feature a moist, spiced cake base filled with rich dulce de leche and topped with a silky caramel frosting. Perfect for special occasions, they offer a delightful balance of sweet, creamy, and buttery flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 0.5 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup whole milk room temperature
- 1 cup dulce de leche store-bought or homemade, for filling
- 1 cup unsalted butter for frosting, softened
- 2 cups powdered sugar sifted
- 0.5 cup caramel sauce for frosting, plus extra for drizzling
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake cupcakes up to 1 day ahead and frost the day of serving. Dulce de leche can be made homemade by simmering a can of sweetened condensed milk for 2-3 hours. Variations: Add chopped nuts to the frosting for crunch or use chocolate chips in the batter. Serving Suggestion: Pair with a scoop of vanilla ice cream or fresh berries for a balanced dessert.