A classic vanilla cupcake recipe filled with an easy dulce de leche filling. Top with vanilla or chocolate buttercream!
Author: Eva Bakes
½cup (1 stick)unsalted butterroom temperature
zest of 1 lemonoptional
1 and ½cupsall-purpose flour
1 and ½teaspoonsbaking powder
1-1 ½recipesvanilla buttercream or chocolate frostingsee below
20Tablespoons (2 and ½ sticks)unsalted butter, softened
2 and ½cupsconfectioners’ sugarsifted
1/2cup (1 stick)butter or margarine
Dulce de leche
214-ounce canssweetened condensed milk
Make the cupcakes
Preheat the oven to 350°F. Line a muffin tin with 12 paper liners. Set pan aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.
In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
Prepare frosting. Fill cupcakes with dulce de leche and decorate cooled cupcakes as desired.
Make the vanilla frosting
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds.
Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Make the chocolate frosting
Melt butter and stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Make the dulce de leche
Carefully peel labels off cans. Place a saucer at the bottom of the crockpot and set the cans on top (this is to prevent the crockpot from getting burnt).
Add water - enough to cover the cans. Cover and cook on low for 6-8 hours.
Cool completely before you open the cans and use.
My crockpot got a lot of gunk on it from the glue on the labels when making the dulce de leche. If you can, I'd recommend removing as much glue as you can from the cans. I only made one can of dulce de leche, and it was barely enough to fill the 12 cupcakes. Some cupcakes, sadly, went without filling.Sources: Vanilla cupcakes and frosting from Annie's Eats, filling from A Year of Slow Cooking. Chocolate frosting from Hershey's