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  • 1 cup (2 sticks) Unsalted butter, softened

  • 2 cups C&H® Light Brown Sugar
  • 2 Eggs, large
  • 1 teaspoon Pure vanilla extract
  • 3 cups All-purpose flour
  • 1 ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 ½ cups Buttermilk

    Dulce de Leche Buttercream
  • 1 cup ( 2 sticks) Unsalted butter, softened

  • 1 can (13.4 oz) Dulce de leche
  • 2 ½ cups C&H® Powdered Sugar
  • ¼ teaspoon Salt

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Prep Time: 25 minutes / Cook Time: 20 minutes / Yields: 24 Cupcakes

Step 1

Preheat oven to 350° F.

Step 2

Line two cupcake pans with cupcake liners.

Step 3

In the bowl of stand mixer fitted with the paddle attachment, at medium speed, mix brown sugar and butter and beat until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed. Add eggs, one at a time, and then add vanilla. 

Step 4

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5

With the mixer at low speed, add flour mixture and buttermilk alternately to butter mixture, ending the process with flour mixture. Mix until just combined.

Step 6

Pour batter evenly amongst cupcake liners to about 1/2 way up the liner.

Step 7

Bake for 20-25 minutes until a toothpick inserted in the center of a cupcake comes out clean. 

Step 8

Remove from oven and let them cool in the pan for about 5 minutes. Remove from the pan and allow them to completely cool before adding buttercream. 

Dulce de Leche Buttercream

Step 1

Cream the butter on medium/high in a stand mixer for about 3 minutes until light and fluffy.

Step 2

Add half of the dulce de leche can (reserve the rest for later) and mix until incorporated. Add powdered sugar and salt. Mix at low speed.

Step 3

When all the ingredients have been incorporated, turn the mixer back up to medium/high speed for 2 minutes. The frosting should be thick and fluffy.

Step 4

Put the buttercream frosting in a big pastry bag with a 1M star tip. Frost the cupcakes. Put the remaining dulce de leche in a small disposable pastry bag and cut a small piece from the bottom of the pastry bag. Pipe dulce de leche on top of buttercream. Enjoy.

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