If you’re a foodie with a sweet tooth, constantly on the lookout for amazing new recipes, buckle up, because Dulce de Leche cupcakes are here to rock your world!
Amy Nash of House of Nash Eats developed this recipe for Imperial Sugar, and you’ll fall in love with it right away if you can’t get enough of cupcakes and caramel. The original recipe makes twelve cupcakes, but you can up the dose if that doesn’t sound like enough.
Ingredients:
CUPCAKES
- 3/4 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup salted butter, softened
- 2 eggs
- 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
- 1/4 cup whole milk
DULCE DE LECHE FROSTING
- 1/2 cup salted butter, softened
- 4 cups powdered sugar
- 1 (13.4 oz) can dulce de leche, divided
Instructions:
- While preheating the oven to 350°F, place cupcake liners inside your muffin tin.
- Beat sugars and butter in a large bowl. Once they’re light and creamy, add eggs and vanilla extract to the mix, and beat them again.
- Inside another bowl, stir flour with cornstarch, baking powder, salt, and baking soda.
- Add dry ingredients to the first bowl, and stir in sour cream and milk once they’re fully combined.
- Pour the batter inside cupcake liners, and bake them for approximately 20 minutes.
- While waiting for the cupcakes to bake, beat butter in a large bowl. Once it’s light, add powdered sugar, a pink of salt, and 2/3 cup of the Dulce de Leche, and beat until creamy and smooth.
- After giving your baked cupcakes some time to cool down, remove their top with a cupcake corer, and fill the center with Dulce de Leche mix.
- Use the remaining Dulce de Leche filling to create cupcake swirls with a piping bag.
