One of the most common questions I receive from readers is about the cupcake liners I use and how they look so bright after baking. I completely get it, I hate dull liners. Even though at the end of the day I know I’m probably the only one who really cares how the cupcakes look, I prefer they not only taste good, but look nice too 🙂 The liners I’ve had the most luck with are the greaseproof liners with the stripes (seen here – I usually find them at my local Home Goods, but they’re available online as well), and the Reynolds StayBrite liners I used for this recipe. I would love to find additional options though, so I’m turning the tables today and asking you guys if you have any go-to sources for cupcake liners. I am craving some more variety!
These cupcakes have been on my to-do list forever – with dulce de leche in the cupcakes themselves and in the frosting (not to mention high praise for the recipe from two of my favorite bloggers), I knew they’d be a hit. I was short on time so I used store-bought dulce de leche in these cupcakes, but if you want to make your own, it’s really not very difficult. There are a lot of options floating around the internet if you do a search; the only one I’ve tried is the crockpot method. Basically you take a can of sweetened condensed milk (with the label removed) and put it in your slow cooker, then fill the slow cooker with water and set it on low overnight. In the morning your sweetened condensed milk will have transformed into a luscious, rich can of dulce de leche gold!
Regardless of whether you make your own or buy it, these dulce de leche cupcakes are a must try. The cupcakes themselves are moist and tender, with lots of caramel dulce de leche flavor. I’ve never really understood the draw of Swiss meringue buttercream (it always tastes too buttery and greasy to me) but this dulce de leche version had me singing a different tune. It’s easily among my new favorite frostings – so creamy and rich, sweet from the dulce de leche, but not cloyingly so. It pipes perfectly too, so it’s a winner on all fronts. And luckily for me, the recipe only used a portion of my can of dulce de leche, so another batch of cupcakes is almost a certainty.
Dulce de Leche Cupcakes
from The Way the Cookie Crumbles (who adapted from Confections of a Foodie Bride)
Cupcakes
1 1/2 cups (7.2 oz) all-purpose flour
1 1/2 cups (6 oz) cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups (9.33 oz) sugar
3/4 teaspoon salt
1/2 cup dulce de leche
4 large eggs, at room temperature
1/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup buttermilk, room temperature
Dulce de Leche Swiss Meringue Buttercream
4 large egg whites
1 1/4 cups (8.75 oz) sugar
pinch of salt
3/4 lb (3 sticks) unsalted butter, at room temperature
1/3 cup dulce de leche
1 teaspoon vanilla extract
Preheat oven to 350 F. Line two 12-cup muffin pans with paper liners.
Whisk both flours, the baking powder and baking soda together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the dulce de leche, continuing to beat until completely incorporated. Add the eggs one at a time, beating well after each addition. Add the oil and vanilla. With the mixer on low, alternately add the dry ingredients (in 3 additions) and the buttermilk (in 2 additions), beginning and ending with the dry ingredients. Mix just until incorporated.
Divide the batter among the prepared pans, filling each well about 2/3 – 3/4 full. Bake the cupcakes for 18-22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for about 5 minutes before removing them to the rack to cool completely.
To make the buttercream: In the bowl of a stand mixer, whisk the egg whites, sugar and salt together. Set the bowl over a pan of simmering water and heat, whisking constantly, until the mixture registers 160 F on an instant read thermometer.
Secure the bowl on the mixer and fit the mixer with the whisk attachment. Beat the mixture on medium-high speed until stiff peaks form, and the outside of the mixer bowl is cool to the touch, about 7-8 minutes. With the mixer on medium speed, gradually add the butter, 2 tablespoons at a time, waiting until each piece is incorporated before adding the next. Increase the mixer speed to medium-high and beat until the frosting is thick and smooth, 3-4 minutes. Mix in the dulce de leche and vanilla and beat until incorporated.
Place the frosting in a pastry bag fitted with a decorative tip. Frost the cupcakes, then garnish as desired.
Makes 24 cupcakes
Dulce de Leche is something I have not had enough of in my life. I need to work on that. As for the cupcake liners I only recently entered the world of fancy liners. But so far I get them from craft stores like Joann or Michaels, or sometimes Target and Kroger carry some.
Tracey, I’ve had the pleasure of trying Dulce de Leche cupcakes and they are splendid. My roots are latin and we love anything that includes DL.. Your cuppies looks delish. Thanks for sharing.
Jackie
I love dulce de leche and these cupcakes look awesome! I hate the dull liners too and recently figured out that I could use a plain liner to bake in and then place the completed cupcake in a fancy liner for photos.
Those look so delicious…I just caramel type things and your swirled icing is gorgeous…you do that so well!
THOSE look fantastic. Your cuppys always look so deliciously tempting.
Oh my gosh, that frosting…it kills me. I can’t believe how good it is. Your cupcakes are beautiful, and I’m so glad you enjoyed them. I have no advice about cupcake liners, as I am certainly no expert, but as far as plain swiss meringue buttercream goes, I recommend adding just a few drops of lemon juice – enough to brighten the flavor without making it taste lemony.
Hi Tracey, I saw these beautiful cupcakes on a food site earlier today…so nice to drop by for a closer look. I love the flavor of a dulce de leche and your swiss meringue is tops!
I have never heard of the crockpot method for making dulce de leche…but it sounds pretty cool. Your cupcakes look and sound delicious. You are the queen of perfect piping!
Ooooooooh I love dulce de leche! These look soooooo good! 😀
What a yummy recipe! This cupcake sounds so delicious. Great idea!
I agree – I think that’s the very best frosting I’ve ever had. I’m glad you liked them!
These look amazing! I love dulce de leche…yum!
I so just want to lick the frosting off the top of one of those!
I am so glad that you posted this, because I have that recipe bookmarked from those 2 blogs as well 😉 LOVE your liners.
These look so delicious! Dulce de leche is amazing in everything 🙂
Your piping is so gorgeous, it makes the whole cupcake! Do you have any piping tutorials?
Hi Tracey..
This recipe has been in my bookmark like months ago. I just tried it today, finally.. it’s sooooooo gooood!! Thank you so much for sharing. Your selections of recipes are superb! I think we have the same taste.. I love browsing your blog.. Keed doing what you’re doing.. Kallista from Indonesia
Just tried the recipe today – was AMAZING! Thanks for the great recipe!
I can’t seem to get the frosting to thicken. Any ideas? I’ve made it twice with no success. It was thick after heating and mixing for 8 mins. After the adding the butter, it’s completely running. Thanks
@Jennifer – Swiss meringue buttercream can be super finicky. It’s not uncommon for it to curdle or become runny after adding the butter – most times if you keep beating it will eventually come together. It may take A LOT of beating (10+ minutes not uncommon). Check out this post for some rescue tips:
http://www.jasonandshawnda.com/foodiebride/archives/7640
Let me know how it goes!
Hi Tracey, thank you for your response and the link! I was able to refrigerate, then whip some more. The frosting did set up, but seems to me sorta melting again. Should I refrigerate the frosted cupcakes? They are for a party tomorrow evening. Thanks!!
Hi Jennifer – I would probably refrigerate them, though I’m not sure it’s strictly necessary for safety. I always find piped frosting holds it shape better when refrigerating. I just take the cupcakes out of the fridge 30 minutes to 1 hour before I want to serve them so they have a chance to come to room temperature. Otherwise, the cake portion tends to be less fluffy.
I made these recently and my frosting was a bit runny too.. With refrigeration it became manageable to some extent (I guess I wasn’t too patient), but didn’t hold a swirl too well. I’ve posted pics here
Hi! I tried these are they are pretty good. Now I had lost the link to this recipe, and found it through an image search when I recognized your liner.
I’m from Uruguay, where dulce de leche is part of our lives. If you wish, take a look at all the things I could think of that can be eaten with or made with dulce de leche:
http://qreceta.wordpress.com/2013/07/12/mil-formas-de-comer-dulce-de-leche/