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Mini Vanilla Cupcakes with Dulce De Leche Filling

These mini vanilla cupcakes with dulce de leche filling are light, airy, and the perfect bite sized dessert. Moist vanilla cake, filled with homemade dulce de leche, and topped with an easy vanilla buttercream. Making dulce de leche at home is super easy, all you need is a can of sweetened condensed milk! These cupcakes are perfect for parties and gatherings.

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Instructions for the mini vanilla cupcake recipe with dulce de leche filling and vanilla buttercream:

For the dulce de leche:

  • Remove the label from a 14 oz. can of sweetened condensed milk, place in a or large saucepan or Dutch oven. You need a pan that allows the can of sweetened condensed milk to stay completely submerged in water. The larger the pot, the less you will have to refill with water. Heat over medium-high heat, you want the water to stay at a constant simmer. Simmer for 3 hours, checking often that the can is still submerged in water.
  • After three hours, remove form the water and let cool before opening. You should have a rich, dulce de leche that resembles caramel. Set aside until ready to use, store any unused dulce de leche in the fridge for up to 3 weeks.

For the buttercream:

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the sugar and butter together until light and fluffy, 3-4 minutes. Add in the vanilla extract and a pinch of salt. Add in half of the powdered sugar and whip until combined. Slowly mix in the remaining powdered sugar and whip again until fully incorporated, scraping down the sides as needed. While mixing on low, add in the cream and mix until combined. If the frosting is too thick, add in one tablespoon of cream at a time until desired consistency if reached.
  • Transfer to a piping bag fitted with a tip of choice, or spread frosting with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.

For the vanilla cupcakes:

  • Preheat oven to 350 degrees F. Grease or line a mini cupcake tin, set aside.
  • In a small mixing bowl whisk together the flour, baking powder, and salt. Combine and set aside. In a separate mixing bowl whisk together the oil, sugar until combined. Add in the egg and vanilla extract. Gently whisk in the milk. Once combined, slowly whisk in the prepared dry ingredients, mixing until thoroughly incorporated.
  • Using a cookie scoop or a measuring spoon, scoop even amounts of batter into the prepared mini cupcake pan, filling each about 2/3rds full.
  • Bake at 350 degrees F, for 14-16 minutes until the tops are slightly firm to the touch or until a toothpick inserted comes out clean. Transfer to a cooling rack and allow to cool completely. Use a piping tip to hollow out a small circle in the center of each cupcake. Spoon a dollop of dulce de leche into each cupcake. Pipe or spread the buttercream on top.
  • Best served immediately, frosted cupcakes will keep in an airtight container in the fridge for 4-5 days. Any

Notes:

**I recommend making the Dulce de Leche ahead of time since it requires 3 hours of cooking time, if time is limited, you can buy store bought Dulce de Leche.

Mini Vanilla Cupcakes with Dulce de Leche Filling and Easy Buttercream

5 from 1 vote
Course: Dessert
Keyword: Cake, Cupcakes, Dulce De Leche
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 24 Mini Cupcakes
Calories: 157kcal
Author: The Hearty Life
Cost: $$
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Ingredients: 

For the vanilla cupcakes:

  • 1 cup Granulated sugar
  • 1/4 cup Vegetable oil
  • 1 Egg, room temperature
  • 1 tsp Vanilla extract
  • 1 1/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 cup Milk

For the dulce de leche:

  • 1 14 oz. Can sweetened condensed milk, or substitute store bought dulce de leche

For the buttercream:

  • 1 cup Unsalted butter, softened
  • 2 cups Powdered sugar
  • 1 tbsp Vanilla extract
  • 1/2 tsp Salt
  • 1-2 tbsp Heavy cream

Instructions:

For the dulce de leche:

  • Remove the label from a 14 oz. can of sweetened condensed milk, place in a or large saucepan or Dutch oven. You need a pan that allows the can of sweetened condensed milk to stay completely submerged in water. The larger the pot, the less you will have to refill with water. Heat over medium-high heat, you want the water to stay at a constant simmer. Simmer for 3 hours, checking often that the can is still submerged in water.
  • After three hours, remove form the water and let cool before opening. You should have a rich, dulce de leche that resembles caramel. Set aside until ready to use, store any unused dulce de leche in the fridge for up to 3 weeks.

For the buttercream:

  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the sugar and butter together until light and fluffy, 3-4 minutes. Add in the vanilla extract and a pinch of salt. Add in half of the powdered sugar and whip until combined. Slowly mix in the remaining powdered sugar and whip again until fully incorporated, scraping down the sides as needed. While mixing on low, add in the cream and mix until combined. If the frosting is too thick, add in one tablespoon of cream at a time until desired consistency if reached.
  • Transfer to a piping bag fitted with a tip of choice, or spread frosting with a knife. If you plan to make the frosting ahead of time keep chilled until an hour before you plan to use it, allow to come to room temperature before piping.

For the vanilla cupcakes:

  • Preheat oven to 350 degrees F. Grease or line a mini cupcake tin, set aside.
  • In a small mixing bowl whisk together the flour, baking powder, and salt. Combine and set aside. In a separate mixing bowl whisk together the oil, sugar until combined. Add in the egg and vanilla extract. Gently whisk in the milk. Once combined, slowly whisk in the prepared dry ingredients, mixing until thoroughly incorporated.
  • Using a cookie scoop or a measuring spoon, scoop even amounts of batter into the prepared mini cupcake pan, filling each about 2/3rds full.
  • Bake at 350 degrees F, for 14-16 minutes until the tops are slightly firm to the touch or until a toothpick inserted comes out clean. Transfer to a cooling rack and allow to cool completely. Use a piping tip to hollow out a small circle in the center of each cupcake. Spoon a dollop of dulce de leche into each cupcake. Pipe or spread the buttercream on top.
  • Best served immediately, frosted cupcakes will keep in an airtight container in the fridge for 4-5 days. Any

Notes:

**I recommend making the Dulce de Leche ahead of time since it requires 3 hours of cooking time, if time is limited, you can buy store bought Dulce de Leche.

Nutrition:

Serving: 1 cupcake | Calories: 157 kcal | Carbohydrates: 24 g | Protein: 1 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 98 mg | Potassium: 29 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 272 IU | Vitamin C: 1 mg | Calcium: 27 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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