Dulce de Leche Cupcakes

As Molly mentioned before, Sarah celebrated her birthday this past weekend.  I love digging through recipes deciding what to bake for the special day.  This year, after stumbling upon Dulce de Leche Cupcakes, my mind was made up.

Since sweets are still out for me, I could only rely on the words of those who were able to enjoy these -- I heard words like "great flavor" "delish!"  Sarah said the icing was amazing.  I anticipated that -- what's not to like?  Cream cheese, dulce de leche.

I don't know how much more I can bake without being able to taste test!  I asked Sarah fifty times if they tasted OK because "I hate giving treats to people unless they turn out perfect."  Did I really say that?  FACT.  A little OCD?  Yes... maybe.

For a tutorial on making your own dulce de leche (that's what I did!), check out Our Best Bites easy oven method.

Dulce de Leche Cupcakes
Source:  Joy the Baker, originally adapted from The Gourmet Cookbook
Yields:  approximately 2 dozen cupcakes

For the Cupcakes:
3 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cup buttermilk

For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche
1/4 teaspoon salt
2 to 3 cups powdered sugar

Directions
Place racks in the center and upper third of the oven and preheat to 350 degrees F.  Line two cupcake pans with paper or foil liners.  Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon and salt.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars.  Beat on medium speed until fluffy and pale brown, about 3 minutes.   Stop the mixer, scrape down the sides of the bowl and add one egg.  Beat on medium for one minute.  Add the remaining eggs, one at a time, beating for one minute between each addition.  Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

Add half of the flour mixture to the egg and butter mixture.  Beat on low speed and slowly drizzle in the buttermilk.  Beat until just incorporated.  Stop the mixer, scrape down the bowl and add the rest of the dry ingredients.  Beat on low speed until just incorporated.  Remove the bowl from the stand mixer and finish incorporating with a spatula.  Try not to over mix the mixture.

Divide the batter between the prepared cupcake pans, filling each liner about two thirds full.  Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean.  Let rest in the cupcake pans before removing to a wire rack to cool completely.  Cupcakes should be completely cooled before frosting.

To make the frosting:
Place cream cheese in the bowl of an electric stand mixer.  Beat on medium speed for about 30 seconds, until very soft and pliable.  Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche.  Beat on medium speed until well incorporated.  Stop the mixer and add the salt and powdered sugar.  Beat on medium speed for about 3 minutes, until fluffy and lighter in color.  Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.

Store the cupcakes in the refrigerator because of the cream cheese in the frosting.  Let come close to room temperature before serving.