Best Dulce De Leche Cupcakes Recipes

DULCE DE LECHE CUPCAKES

Steps:

• Preheat the oven to 350°F. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
• In the large bowl, beat together the butter, brown sugar and white sugar until light and fluffy. Beat in eggs and vanilla.
• Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat. Line a cupcake pan with cupcake papers and fill each hole 1/2 full of batter.
• Bake at 350 for 20-22 minutes or until they spring back when lightly touched. Remove from pan and allow to cool completely on a wire rack.
• Beat the butter until fluffy, add the powdered sugar, salt and dulce de leche, beating until smooth. Add enough of the cream or milk to make a smooth consistency.
• Frost the cupcakes generously and drizzle with additional dulce de leche if desired. (If you choose to warm the remaining dulce de leche and thin it with milk, you'll be able to drizzle it over the cupcakes.)

DULCE DE LECHE CUPCAKES

Steps:

• To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
• Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.

DULCE DE LECHE CUPCAKES

Steps:

• In a large pot with boiling water, place a can of sweetened condensed milk sideways (not standing up) - make sure there are no dents on the can. Simmer on medium heat for 2:20 hours. When time is up, carefully remove the can and let it cool completely.
• Preheat oven to 350ºF. In a large bowl, add flour, baking powder, baking soda and sea salt; whisk until well combined and set aside.
• In a bowl of a stand mixer with the paddle attachment, cream brown sugar and butter on medium speed. Add eggs, one at the time, beating well between each addition. To this, add dulce de leche and buttermilk; process on low speed and slowly increase to medium-high for about 1 ½ minutes, stopping and cleaning the sides of the bowl.
• Add the dry ingredients to the dulce de leche mixture and process on low speed until just blended, about 45 seconds. Add oil and pure vanilla extract and process for 30 seconds; the batter should have a nice smooth texture.
• Insert cupcake liners in a muffin pan and using an ice cream scoop, fill up the cups with the batter about 2/3 full. Gently tap the pan on the counter to remove any trapped air bubbles before transferring to preheated oven; bake for 18 to 20 minutes or until a cake tester inserted in the center comes out with only a few crumbs. Let the cupcakes cool off in the pan for 5 minutes before transferring them on a wire rack to cool completely.
• Meanwhile, in a bowl of a stand mixer with the paddle attachment, add cream cheese and butter; process until mixed. Add 2 tablespoons dulce de leche and process until fairly well combined. Add half of the confectioners' sugar and on low speed, process until mixed then increase to medium-high. Repeat the same steps with the other half, cleaning the sides of the bowl. It's optional but if wanted, add a tiny pinch fleur de sel and if so, process.
• Spoon the buttercream into a piping bag with a large tip and squeeze out the mixture onto the cupcakes. Warm up 2 tablespoons dulce de leche in the microwave until just pourable and drizzle over the buttercream. If wanted, sprinkle on a few grains of fleur de sel and refrigerate for 1 hour. Makes 12 cupcakes.