These Dulce de Leche Cupcakes are definitely out of this world! With a rich, sweet, creamy taste, these milky caramel cupcakes will surely win your heart.
If you have been reading Bake Happy long enough, then you must know that Bake Happy blogger (Title may also be Bake Happy Baker or Bake Happy Photographer or Bake Happy Writer), a.k.a. me, loves writing lists. As in. I have a list of your requests (and yes, I am working on them), I have a list of ingredients I need for baking this weekend, I have a list of posts I need to write. My list of lists probably goes on and on. Possibly tissue paper long, but that is just an exaggeration.
You know why I love writing lists? It’s because I easily forget things. Which kind of baffles me because I can easily recite trivia off the top of my head (like Shakespeare’s wife’s name is Anna Hathaway, or that Cheetles is what you call the cheese residue in your fingers when you eat Cheetos, or that Pule is the most expensive cheese made from donkey’s milk) but I easily forget day to day things. Oh well. Thank heavens I like making lists.
Anyway, these Dulce de Leche Cupcakes are in my to-do lists. What actually stops me from making these before is making Dulce de Leche itself. You have to boil can/s of condensed milk for hours then make sure not to open them until their totally cooled down. I don’t have the patience to make it myself so these cupcakes have been in the bottom of my list of quite some time now.
When I finally had the chance to visit S & R, I saw bottles and bottles for sale so I grabbed the chance and bought two bottles. And the rest you know is history. Want to know how to make them?
Okay, so to make these delectable Dulce de Leche Cupcakes, we’ve got to prepare Team Dry Ingredients (TDI) and Team Wet Ingredients (TWI). Sift together TDI – flour, baking powder, baking soda and salt. In a small bowl, mix together TWI – sour cream and vanilla extract. Add three tablespoons of Dulce de Leche in TWI, mix until smooth. Set both aside.
Now, cream together butter and sugar until light and fluffy.
Add eggs one at a time.
Add one third of TDI.
Add one half of TWI.
Add another third of TDI then half of TWI and lastly, add the rest of TDI. Mix until just barely combined.
- For the cupcakes:
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 eggs
- 3 tablespoon Dulce de Leche
- 1 cup sour cream
- 2 teaspoon vanilla extract
- For the frosting:
- 1/2 cup unsalted butter
- 1/2 cup cream cheese
- 4 tablespoons dulce de leche
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Sift together Team Dry Ingredients (TDI) - flour, baking powder, baking soda and salt.
- Mix together Team Wet Ingredients (TWI) - sour cream and vanilla extract, the wet ingredients. Add the 3 tablespoons Dulce de Leche here until well combined. Set aside.
- Cream together butter and sugar until light and fluffy. Then add in the eggs one at a time
- Add in one third of the dry ingredients and then add in one half of the wet ingredients.
- Repeat step four until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
- Line cupcake pans with cupcake liners, the batter will make 17 cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter.
- Bake for 20-25 minutes or until golden brown. Let the cupcakes cool to room temperature.
- To make the frosting, mix together butter, cream cheese, Dulce de Leche, vanilla extract and powdered sugar. Mix until smooth. Pipe frosting into the cupcakes. The frosting recipe is enough for 17 cupcakes.
- Optional (but a must for me), add in sprinkles and more Dulce de Leche.