Dulce de Leche Cupcakes
Introduction
Dulce de Leche Cupcakes are a delightful twist on classic cupcakes, combining the rich, buttery sweetness of dulce de leche with the light and fluffy texture of perfectly baked cupcake batter. These treats are perfect for any occasion—whether it’s a birthday party, a special dessert night at home, or even as an elegant addition to your next dinner gathering. With their deep caramel flavor and creamy finish, dulce de leche cupcakes offer a luxurious experience that will leave your taste buds craving more.
The History
Dulce de leche has roots in Latin American cuisine, particularly popular in Argentina, Uruguay, and Mexico, where it is often used as a sweet spread or topping for various desserts. The word “dulce” means sweet, and “leche” means milk, which together describe this thick, golden-brown sauce made by slowly heating sweetened milk until it caramelizes. While traditional recipes vary from country to country, its indulgent flavor has captured the hearts of many around the world. Incorporating dulce de leche into cupcakes is a modern take that blends European baking techniques with South American flavors, creating a unique and irresistible dessert.
Ingredients Breakdown
This recipe uses standard cupcake ingredients enhanced with dulce de leche for a deeper, richer flavor profile. Here’s what each ingredient contributes:
- All-purpose flour: Provides structure to the cupcakes.
- Baking powder: Helps the cupcakes rise and become light and airy.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted butter: Adds richness and tenderness.
- Granulated sugar: Sweetens the batter and helps create a soft crumb.
- Eggs: Bind the ingredients together and add moisture.
- Vanilla extract: Enhances the overall flavor and adds warmth.
- Milk: Keeps the batter moist and tender.
- Dulce de leche: The star ingredient, giving the cupcakes a caramel-like depth and creaminess.
- Heavy cream (for frosting): Creates a smooth and luscious base for the dulce de leche frosting.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in dulce de leche until fully incorporated into the batter.
- Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon batter into lined muffin cups, filling them about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting.
- To make the frosting: beat heavy whipping cream until stiff peaks form, then gently fold in dulce de leche until smooth and swirled.
- Frost cooled cupcakes using a piping bag or spatula. Optionally, drizzle extra dulce de leche on top for added flair.
Tips
- Make sure all your ingredients are at room temperature for a smooth batter.
- Don’t overmix the batter once you add the flour—it can lead to dense cupcakes.
- If you want a stronger dulce de leche flavor, increase the amount slightly in both the batter and frosting.
- For a quicker version, use store-bought dulce de leche instead of homemade.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Variations and Customizations
- Chocolate Dulce de Leche Cupcakes: Add ¼ cup cocoa powder to the dry ingredients for a chocolate twist.
- Sea Salt Variation: Sprinkle a pinch of flaky sea salt on top of the frosting to enhance the caramel flavor.
- Nutty Version: Fold in chopped toasted pecans or walnuts into the batter for added crunch.
- Spiced Option: Add a dash of cinnamon or nutmeg to the batter for warm spice notes.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Health Considerations and Nutritional Value
Dulce de Leche Cupcakes are undeniably indulgent, so they should be enjoyed as an occasional treat rather than a regular snack. Each cupcake contains a significant amount of sugar and saturated fat due to the butter, dulce de leche, and heavy cream. However, you can make healthier swaps if desired:
- Use unsweetened applesauce or mashed banana in place of some of the butter to reduce fat content.
- Opt for low-fat milk and light dulce de leche to cut down calories and sugar.
- Replace granulated sugar with coconut sugar for a lower glycemic index option.
On average, a standard dulce de leche cupcake (with frosting) contains approximately 350–400 calories, 20–25g of carbohydrates, 18–22g of fat, and 3–4g of protein.
Ingredients
For the Cupcakes:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (80ml) milk
- ¼ cup (60ml) dulce de leche
For the Frosting:
- 1 cup (240ml) heavy whipping cream
- ¼ cup (60ml) dulce de leche
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, and salt and whisk thoroughly.
- In a separate bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well between each addition. Stir in vanilla extract.
- Mix in dulce de leche until fully blended.
- Add half of the dry ingredients to the wet mixture and mix on low speed. Then add half of the milk and mix again. Repeat with remaining dry ingredients and milk until just incorporated.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack.
- Beat heavy cream until stiff peaks form. Gently fold in dulce de leche to create a swirl effect.
