Dulce de Leche Caramel Cupcakes

There’s something undeniably indulgent about cupcakes, especially when they’re infused with the rich, creamy flavor of dulce de leche. These Dulce de Leche Caramel Cupcakes are not only visually stunning but also a delightful treat for the taste buds. With a soft, moist crumb and a luscious caramel buttercream, these cupcakes are perfect for any occasion—whether it’s a birthday, a simple gathering, or just a weekend treat to brighten your day. The combination of flavors and textures will have everyone coming back for seconds!

Why Cooks Rave About It

Cooks rave about these cupcakes for several reasons. The unique blend of sweet and slightly salty flavors in the dulce de leche creates a decadent experience that’s hard to resist. The moistness of the cake paired with the creamy caramel buttercream makes each bite a heavenly delight. Furthermore, the recipe is simple to follow, allowing bakers of all skill levels to create something truly special. Plus, these cupcakes can easily be customized, making them a versatile addition to any dessert table!

Ingredient Checklist

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup oil (canola or vegetable)
• 1/2 cup soy milk
• 1/2 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon finely grated lemon zest

Caramel Buttercream

• 1 cup butter or margarine, room temperature
• 4 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 teaspoon caramel extract or 1 tablespoon caramel sauce

Vegan Caramel Sauce

• 1/4 cup soy milk
• 1/4 cup soy creamer
• 1/4 cup soy milk powder
• 1 tablespoon arrowroot or cornstarch
• 1/4 cup brown sugar
• 1/2 cup brown rice syrup
• 1 teaspoon vanilla extract

Must-Have Equipment

• Mixing bowls – for combining dry and wet ingredients.
• Whisk – to ensure all ingredients are well incorporated.
• Cupcake pan – to bake the cupcakes to perfection.
• Cupcake liners – for easy removal and presentation.
• Electric mixer – for making the buttercream smooth and fluffy.
• Piping bags and tips – for decorating the cupcakes beautifully.

Dulce de Leche Caramel Cupcakes in Steps

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and achieve that perfect rise.

Step 2: Prepare the Cupcake Batter

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, brown sugar, oil, soy milk, coconut milk, vanilla extract, and lemon zest. Mix until well combined.

Step 3: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.

Step 4: Fill the Cupcake Liners

Line your cupcake pan with liners and fill each cup about two-thirds full with the batter. This will allow space for the cupcakes to rise without overflowing.

Step 5: Bake the Cupcakes

Place the cupcake pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 6: Make the Caramel Buttercream

In a mixing bowl, beat the room temperature butter or margarine until creamy. Gradually add the confectioners sugar, mixing on low speed until combined. Add the vanilla extract and caramel extract (or caramel sauce) and continue beating until the buttercream is light and fluffy.

Step 7: Prepare the Vegan Caramel Sauce

In a small saucepan, combine soy milk, soy creamer, soy milk powder, arrowroot or cornstarch, brown sugar, and brown rice syrup. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Allow it to cool before using.

Step 8: Decorate the Cupcakes

Once the cupcakes are completely cooled, use a piping bag to swirl the caramel buttercream onto each cupcake. Drizzle with the vegan caramel sauce for an extra touch of sweetness.

Make It Diet-Friendly

• Use gluten-free flour as a substitute for all-purpose flour to make gluten-free cupcakes.
• Replace granulated sugar with coconut sugar or a sugar substitute to reduce calories.
• Opt for a dairy-free margarine if you’re looking for a lighter version of the buttercream.
• Make sure to use unsweetened soy milk and coconut milk to avoid added sugars.

Chef’s Rationale

The combination of flavors in these Dulce de Leche Caramel Cupcakes creates a unique dessert experience. The addition of lemon zest adds a subtle brightness that balances the richness of the caramel, while the moist texture of the cake ensures a delightful bite every time. Using coconut milk not only enhances the flavor but also adds to the creaminess of the batter, making the cupcakes rich without being overly heavy. The caramel buttercream is the crowning glory, providing a sweet finish that pairs perfectly with the cake.

Save for Later: Storage Tips

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, consider refrigerating them, where they can last up to a week. For best results, allow them to come to room temperature before serving. If you need to freeze them, place the cooled cupcakes in a single layer in a freezer-safe container, separating layers with parchment paper, and they can last for up to three months. Just thaw at room temperature when you’re ready to enjoy them again!

Quick Q&A

Can I use regular milk instead of soy and coconut milk?

Yes, you can substitute regular milk for the soy and coconut milk if you prefer, but ensure it aligns with your dietary preferences.

How can I make these cupcakes chocolate-flavored?

You can add 1/3 cup of unsweetened cocoa powder to the dry ingredients for a delicious chocolate version of these cupcakes.

Can I make the caramel sauce ahead of time?

Absolutely! The vegan caramel sauce can be made a few days in advance and stored in the refrigerator. Just reheat it slightly before drizzling over the cupcakes.

What can I use instead of caramel extract?

If you don’t have caramel extract, you can use an additional tablespoon of caramel sauce for flavoring in the buttercream.

Serve & Enjoy

These Dulce de Leche Caramel Cupcakes are sure to impress your family and friends, making any occasion just a little sweeter. With their delightful flavor and beautiful presentation, they are more than just a dessert—they’re a celebration! Whether you’re serving them at a special event or enjoying them as a treat for yourself, these cupcakes are bound to be a hit. So gather your ingredients, roll up your sleeves, and dive into this delicious baking adventure!

The perfect blend of flavors awaits you in every bite of these Dulce de Leche Caramel Cupcakes, making them a must-try recipe you’ll return to time and time again. Happy baking!

Dulce de Leche Caramel Cupcakes

Indulge in these heavenly Dulce de Leche Caramel Cupcakes, with a moist crumb and luscious caramel buttercream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar packed
• 1/3 cup oil (canola or vegetable)
• 1/2 cup soy milk
• 1/2 cup coconut milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon finely grated lemon zest

For the Caramel Buttercream:

• 1 cup butter or margarine room temperature
• 4 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 teaspoon caramel extract or 1 tablespoon caramel sauce

For the Vegan Caramel Sauce:

• 1/4 cup soy milk
• 1/4 cup soy creamer
• 1/4 cup soy milk powder
• 1 tablespoon arrowroot or cornstarch
• 1/4 cup brown sugar
• 1/2 cup brown rice syrup
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Whisk
• Cupcake pan
• Cupcake liners
• Electric mixer
• Piping bags and tips

Method

 

Dulce de Leche Caramel Cupcakes in Steps

1. Step 1: Preheat the Oven

   Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and achieve that perfect rise.
2. Step 2: Prepare the Cupcake Batter

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, brown sugar, oil, soy milk, coconut milk, vanilla extract, and lemon zest. Mix until well combined.
3. Step 3: Combine Dry and Wet Ingredients

   Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
4. Step 4: Fill the Cupcake Liners

   Line your cupcake pan with liners and fill each cup about two-thirds full with the batter. This will allow space for the cupcakes to rise without overflowing.
5. Step 5: Bake the Cupcakes

   Place the cupcake pan in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
6. Step 6: Make the Caramel Buttercream

   In a mixing bowl, beat the room temperature butter or margarine until creamy. Gradually add the confectioners sugar, mixing on low speed until combined. Add the vanilla extract and caramel extract (or caramel sauce) and continue beating until the buttercream is light and fluffy.
7. Step 7: Prepare the Vegan Caramel Sauce

   In a small saucepan, combine soy milk, soy creamer, soy milk powder, arrowroot or cornstarch, brown sugar, and brown rice syrup. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Allow it to cool before using.
8. Step 8: Decorate the Cupcakes

   Once the cupcakes are completely cooled, use a piping bag to swirl the caramel buttercream onto each cupcake. Drizzle with the vegan caramel sauce for an extra touch of sweetness.

Notes

• Store leftover cupcakes in an airtight container at room temperature for up to three days.
• For longer storage, refrigerate them for up to a week.
• Freeze cooled cupcakes in a single layer for up to three months; thaw at room temperature before serving.