Editor’s Note: I’ve reworked this cupcake recipe to make it IMMENSELY better, so if you want to make Cinnamon Dulce de Leche Cupcakes, check out the updated recipe here!
Cinnamon Dulce de Leche Cupcakes with Cinnamon Frosting
Yield: 24 cupcakes
3.75 cups cake flour
3 1/8 tsp baking powder
5/8 tsp salt
3 tsp ground cinnamon
14 tablespoons unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
2 cups buttermilk
2.5 tsp vanilla extract
1 vanilla bean, split with seeds scraped out
14 oz dulce de leche (I followed this recipe)
2 1/2 sticks unsalted butter, room temperature
3 cups confectioners sugar
2 1/2 tsp vanilla
1 tbsp whole milk
2 1/2 tsp cinnamon
Preheat the oven to 350 degrees Fahrenheit and position the racks toward the center. Combine flour, baking powder, cinnamon and salt in a bowl; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until fluffy. Add brown sugar and beat for an additional 3-5 minutes. Add eggs, one at a time, beating until well combined.â€¨â€¨Measure out the buttermilk, vanilla and vanilla bean seeds and stir to combine. On low speed, add flour mixture and milk/vanilla mixture alternatively, beginning and ending with the flour mixture.
Scoop batter into cupcake cups about 2/3′s full and bake cupcakes for about 19-22 minutes.
For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, followed by vanilla, milk and cinnamon. Gradually add the remaining sugar, beating on high to whip the frosting into a fluffy mass.
To assemble the cupcakes, cut a hole into each cupcake with the large end of a melon baller. Fill each hole with dulce de leche. Frost the cupcakes withÂ a pastry bag and your favorite tip (I used an extra large closed star tip).
(Cupcake Recipe adapted from The Curvy Carrot)
This week’s recipe, while ambitious, is based on an existing recipe. I’m feeling a little burned out following the Cupcake Smash, but wanted to deliver on flavor and fun. The dulce de leche is a small nod toward Cinco de Mayo, but I didn’t try to go full force to celebrate the holiday (which is NOT the Mexican Independence Day).
My dulce de leche was very sticky, but the flavor is delicious, so its forgivable. I also chose this recipe to experiment more with cake flour as I work toward building my own master cake recipes.