Dulce de Leche Cupcakes

Prep Time:

20m

Bake/Cook Time:

20m - 22m

Yield:

12 cupcakes

Dulce de leche on its own is amazing. Add it in cupcakes and it’s out of this world! Moist, tender cupcakes are filled with rich milk caramel and a dulce de leche frosting. The sweet, classic flavor of dulce de leche is in every bite. These Dulce de Leche Cupcakes are sure to become a new favorite.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Cupcakes

3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup Dixie Crystals Light Brown Sugar
1/2 cup salted butter, softened
2 eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour*
3 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream, room temperature
1/4 cup whole milk, room temperature

Dulce de Leche Frosting

1/2 cup salted butter, softened
4 cups Dixie Crystals Confectioners Powdered Sugar
1 (13.4 oz) can dulce de leche, divided
1/4 teaspoon salt

*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.

Directions

Preheat oven to 350°F. Place 12 cupcake liners in a 12-count muffin tin. Set aside.
In a large bowl, beat sugars and butter until light and creamy. Add eggs and vanilla, and beat again.
Stir flour, cornstarch, baking powder, salt, and baking soda in another bowl.
Add dry ingredients, mixing until combined.
Stir in sour cream and milk just until mixed.
Divide batter evenly between cupcake liners filling each 2/3 full.
Bake for 20-22 minutes. Remove and cool.
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.
Use a cupcake corer to remove center of each cupcake. Fill each center with 1 teaspoon of the dulce de leche.
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.
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.
Pipe swirls of frosting onto each cupcake.