Mini Vanilla Cupcakes with Dulce de Leche Filling and Easy Buttercream
5 from 1 vote
Airy vanilla cake filled with homemade dulce de leche and topped with vanilla buttercream
Servings 24Mini Cupcakes
Prep Time 30 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs30 minutesmins
Ingredients
For the vanilla cupcakes:
1cupGranulated sugar
1/4cupVegetable oil
1Egg, room temperature
1tspVanilla extract
1 1/4cupAll-purpose flour
1tspBaking powder
1/4tspSalt
1cupMilk
For the dulce de leche:
114 oz.Can sweetened condensed milk, or substitute store bought dulce de leche
For the buttercream:
1cupUnsalted butter, softened
2cupsPowdered sugar
1tbspVanilla extract
1/2tspSalt
1-2tbspHeavy 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.