Dulce de Leche Cupcakes

Sorry I haven’t posted often lately. Life is busy these days. My sister is getting married in a month and I am helping out with a lot of wedding plans. I’m also moving in a couple of weeks and my husband has a new work schedule.

I come from a big family. I’m the youngest of 8 and my parents have 18 grandkids. All of us live in Utah except for a brother and his family out in Ohio. We like to get together for birthdays but since there are so many birthdays we usually get together every other month and celebrate 2-4 birthdays at a time. For the birthday party I made these cupcakes and they were a hit. Especially with the adults. My family loves dulce de leche. I’ve never had a cupcake with it before but these are very good.

Dulce de leche is a thick milky caramel. It’s popular in Latin America. It’s very good!

Dulce de Leche Cupcakes

Recipe from Joy the Baker

Makes about 28 cupcakes

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

3 large eggs

1 1/2 cup buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

6 ounces cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 teaspoon salt

3 cups powdered sugar

Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating it with a spatula. Try not to over-mix the mixture.

Divide the batter between the prepared cupcake pans, filling each liner about two-thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.

To make the frosting:

Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on the frosting.

For garnish, I heated a few spoonfuls of dulce de leche on a low flame until just pourable. Then I drizzled it over the cupcakes and topped it with a few sprinkles. Add a few sprinkles of fine sea salt if you’re feeling fancy. I stored the cupcakes in the fridge for an hour to chill the frosting slightly.

I like to enjoy my cupcakes within two days of preparing them. Feel free to wrap and refrigerate them because of the cream cheese in the frosting. Let come close to room temperature before serving.

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