Wesson Recipes

Dulce de Leche Cupcakes

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Cooking Time

15-20 minutes

Prep Time

30 minutes

Serving Size

14-15 Cupcakes

Fluffy cinnamon cupcakes infused with creamy dulce de leche and topped with a cloud of decadent vanilla buttercream and a surprise hint of heat! Perfect for those who believe life is too short to skip dessert! These decadent treats are perfect for any celebration and will always please your crowd.

Indulge in the heavenly delight of Dulce De Leche Cupcakes, where fluffy cinnamon-infused cake meets the rich, creamy sweetness of dulce de leche. Each bite offers a perfect balance of flavors and textures, from the moist cupcake base to the silky vanilla buttercream on top.

Starting with a beautifully spiced batter made with Wesson Canola Oil for a light and tender crumb. Once baked to golden perfection, each cupcake is filled with luscious dulce de leche, creating a delightful surprise in the center.

Topped with a swirl of decadent buttercream and a festive sprinkle, these treats are not just a feast for the palate but a visual delight as well. For a twist, a dash of chipotle chili powder adds a subtle kick, making these cupcakes irresistible for anyone who believes that dessert should always be a little adventurous.

Perfect for parties, celebrations, or simply satisfying your sweet tooth, these Dulce De Leche Cupcakes promise a memorable dessert experience. Get ready to impress your friends and family with this scrumptious recipe—because life is too short to skip dessert!

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CONTAINS:

Dairy (buttermilk), eggs

Ingredients

Dulce de Leche Cupcakes

All Purpose Flour 3 cups.

Eggs 2 .

Granulated Sugar 1 1/4 cups.

Buttermilk 3/4 cup.

Brown Sugar, packed 1/2 cup.

Wesson Canola Oil 1/2 cup.

Baking Powder 1 tsp.

Baking Soda 3/4 tsp.

Cinnamon 1 tsp.

Table Salt 1 pinch.

Buttercream

Icing Sugar, sifted 1 1/4 cups.

Vegetable Shortening 1/2 cup.

Unsalted Butter, softened 1/2 cup.

Granulated Sugar 1/4 cup.

Pure Vanilla Extract 1 tsp.

Egg Yolk 1 .

Garnish

Chipotle Chili Powder (optional) 1/2 tsp.

Candy Sprinkles as desired.

Dulce de leche 1 jar.

Method

Cupcakes

Preheat oven to 375°F.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt to combine.

In the bowl of a stand mixer fitted with the paddle, beat together eggs, granulated sugar, brown sugar, oil and milk on medium speed.

On low speed, add flour mixture and beat just to combine
Spoon batter evenly into a 12 cup muffin tin lined with paper liners, approx. ¼ cup batter in each.

Bake for 15-20 minutes or until a toothpick inserted into the center of a cupcake some out clean. Remove from oven and allow to cool completely.

Buttercream

In the bowl of a stand mixer, whisk together egg yolk, vanilla, and sugar. Fill a saucepan large enough to allow mixer bowl to sit in 1/3 with 3”-4” of water. Bring to a boil over medium heat and reduce to simmer. Place the mixer bowl on the pot. Water should not touch the bowl. Whisk mixture until it is warm, and sugar is dissolved (feel for any grit in the mix). Be careful not to overcook, you do not want your eggs to curdle!

Place bowl on stand mixer and using the whisk attachment, whip on medium high until mixture is thickened and light yellow. Reduce speed to medium and add in butter and shortening and beat until fully incorporated. On low speed, add in icing sugar and blend until well combined and creamy.

Assembly Method

Create a small hole in the top of each cupcake with the end of a wooden spoon or a chop stick, moving it in a circular motion to create a small void. Fill a piping bag fitted with a plain tip with dulce de leche and pipe to fill each cupcake. In another piping bag fitted with a decorative tip of your choice, pipe a tall buttercream rosette on top. Decorate with candy sprinkles, a drizzle of dolce and a small pinch of chili powder if desired. Optional: To make homemade Dulce de Leche Remove label from a can of sweetened condensed milk and place sealed can in a heavy bottom pot. Fill pot with water making sure can is submerged 4” or more. Bring the water to a boil and reduce to simmer. Cook uncovered for 4-4.5 hours, making sure to check pot every 30 minutes and top up water if needed (this is very important). Remove pot from heat and allow to cool for at least 3 hours or until can is barely warm to the touch. Remove can from water and allow to cool completely before opening.