Dulce de Leche Cupcakes

Products Used
Dulce de Leche Cupcakes



Dulce de Leche Frosting

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Place 12 cupcake liners in a 12-count muffin tin. Set aside.
  2. In a large bowl, beat sugars and butter until light and creamy. Add eggs and vanilla, and beat again.
  3. Stir flour, cornstarch, baking powder, salt, and baking soda in another bowl.
  4. Add dry ingredients, mixing until combined.
  5. Stir in sour cream and milk just until mixed.
  6. Divide batter evenly between cupcake liners filling each 2/3 full.
  7. Bake for 20-22 minutes. Remove and cool.
  8. In a separate large bowl, beat butter until light. Add powdered sugar, 2/3 cup of the dulce de leche, and salt. Beat until creamy and smooth.
  9. Use a cupcake corer to remove center of each cupcake. Fill each center with 1 teaspoon of the dulce de leche.
  10. Pipe or spread remaining dulce de leche in a line on a large piece of plastic wrap. Spoon frosting next to line of dulce de leche, then roll up plastic wrap to create a log, twisting the ends to hold in frosting.
  11. Transfer to a piping bag fitted with a wide, round piping tip, pulling end of plastic wrap through and snipping it off so the frosting can pipe through.
  12. Pipe swirls of frosting onto each cupcake.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Amy Nash from @houseofnasheats.

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