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Homemade Dulce de Leche Caramel Cupcakes recipe photo

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
Cook Time 20 minutes
Total Time 40 minutes
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.