What is dulce de leche and where do I find it?

Dulce de leche is a South American caramel-like sauce made by slowly cooking sweetened condensed milk until it caramelizes into the most thick and deeply complex sweet and slightly salty caramel-adjacent flavor. It is found in most grocery stores in the baking aisle alongside sweetened condensed milk or in the international foods section. It is an essential and completely beloved ingredient throughout Latin American baking and is the most natural and festive choice for Cinco de Mayo desserts.

Can I make these cupcakes ahead for Cinco de Mayo?

Yes. The cupcakes can be baked and the frosting made one day in advance. Store both in the refrigerator separately and bring to room temperature before assembling and serving. Core, fill, and frost the cupcakes on the day of the Cinco de Mayo celebration for the most fresh and beautifully presented result.

Why does this recipe use both butter and vegetable oil?

The combination of butter and vegetable oil in the cupcake batter produces the most completely ideal texture result. Butter provides the rich and distinctive dairy flavor that makes these cupcakes taste genuinely homemade and deeply satisfying. Vegetable oil remains liquid at room temperature and keeps the cupcake crumb extraordinarily moist and tender for the full storage period.

Dulce de Leche Cupcakes Easy Stuffed Cinco de Mayo Recipe

Name: Dulce de Leche Cupcakes The Most Easy Stuffed Cinco de Mayo Caramel Cupcake You Will Bake
Prep time: 10 min
Cook time: 15 min
Total time: PT-497490H50M19S
Cuisine: Mexican American
Ingredients: 1 3/4 cups 220g All-Purpose Flour spooned and leveled; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1/4 cup 57g Unsalted Butter room temperature; 1 cup 200g Packed Light Brown Sugar; 2 large Eggs room temperature; 1/3 cup 75g Full-Fat Sour Cream room temperature; 1/4 cup 60ml Vegetable Oil; 2 tsp Pure Vanilla Extract; 2/3 cup 160ml Whole Milk room temperature; 1/4 cup 85g Dulce de Leche for filling; 1 cup 226g Unsalted Butter room temperature for frosting; 2/3 cup 226g Dulce de Leche for frosting; 2 1/2 cups 300g Powdered Sugar sifted; Pinch Salt

Description

The most festive and easy Dulce de Leche Cupcakes perfect for Cinco de Mayo made with tender brown sugar sour cream cupcake batter of flour baking powder baking soda salt butter light brown sugar eggs sour cream oil vanilla and milk baked at 350°F for 15 minutes cored and filled with dulce de leche and topped with a silky dulce de leche buttercream of butter confectioners sugar and dulce de leche with extra sauce drizzle garnish. A completely extraordinary Cinco de Mayo stuffed caramel cupcake recipe.

Ingredients

Scale

1 3/4 cups 220g All-Purpose Flour spooned and leveled

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/4 cup 57g Unsalted Butter room temperature

1 cup 200g Packed Light Brown Sugar

2 large Eggs room temperature

1/3 cup 75g Full-Fat Sour Cream room temperature

1/4 cup 60ml Vegetable Oil

2 tsp Pure Vanilla Extract

2/3 cup 160ml Whole Milk room temperature

1/4 cup 85g Dulce de Leche for filling

1 cup 226g Unsalted Butter room temperature for frosting

2/3 cup 226g Dulce de Leche for frosting

2 1/2 cups 300g Powdered Sugar sifted

Pinch Salt

Instructions

1. Preheat oven to 350°F. Line 12-cup muffin tin with liners.

2. Whisk flour, baking powder, baking soda, and salt. Set aside.

3. Beat room temperature butter and brown sugar until light and creamy about 2 minutes.

4. Add eggs one at a time beating well after each.

5. Beat in vanilla, sour cream, and oil. Scrape bowl.

6. Alternate adding flour mixture and milk in three additions beginning and ending with flour. Do not overmix.

7. Fill cups 3/4 full.

8. Bake 15 minutes until toothpick clean.

9. Transfer to wire rack. Cool completely.

10. For frosting: beat butter until creamy about 2 minutes. Add sifted powdered sugar on low until incorporated.

11. Add dulce de leche and pinch of salt. Mix until combined. Adjust consistency with milk if needed.

12. Transfer to piping bag.

13. Core each cooled cupcake to 1-inch depth using corer or knife.

14. Fill each hole to the brim with 1 to 2 tsp dulce de leche.

15. Pipe buttercream over each filled cupcake.

16. Drizzle extra dulce de leche over frosted cupcakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: Mexican American, Latin American

Nutrition

Serving Size: 1 cupcake
Calories: 374
Sugar: 37g
Sodium: 145mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 0g
Protein: 3g
Cholesterol: 72mg

Keywords: dulce de leche cupcakes, Cinco de Mayo dulce de leche cupcakes recipe, stuffed dulce de leche cupcakes brown sugar, easy caramel cupcakes Cinco de Mayo