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Dulce de Leche Cupcakes with Orange Cinnamon Frosting

  • Prep 60 min
  • Total 1 hr 40 min
  • Ingredients 17
  • Servings 14

Ingredients

2
cups flour
1
tablespoon baking powder
1
teaspoon salt
1
tablespoon instant coffee
1/2
cup brown sugar
1/2
cup coconut oil (or butter), at room temperature
1
cup milk
1
cup plus 1/2 cup dulce de leche, separated
2
teaspoons vanilla bean paste, separated
2
eggs
8
ozs cream cheese, at room temperature, cut into 8 pieces
4
tablespoons butter
1 3/4
cup confectioner sugar
Zest of 1 small orange
4
tablespoons fresh orange juice
1
plus 1/2 teaspoon cinnamon, separated
14
cupcake liners

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When baking desserts or cooking savory dishes, try adding the zest and some of the fresh juice of the citrus to your dishes. It really makes the flavors pop and adds great freshness to any foods.

As a child, I would sneak the jar of dulce de leche out of my mom's pantry and eat it by the spoonful. Cupcakes of all flavors and sizes are in high demand these days, as well as anything prepared with dulce de leche. For those days when I crave a little sweet reminder of my childhood, this cupcake is just right. Dulce de leche adds a light sweetness and a nice golden brown color.

Directions

  • 1 Preheat oven to 350ºF. Line the muffin pans with cupcake liners.
  • 2 In a large bowl, sift together the flour, baking powder and salt. Add in the instant coffee and brown sugar.
  • 3 To the flour mixture, add in the coconut oil, 1 cup of milk, 1 cup dulce de leche and 1 teaspoon vanilla bean paste. With an electric hand held mixer on medium, beat until smooth. Add in one egg at a time and mix at high speed for 2 minutes.
  • 4 Using a spoon fill your prepared cupcake pans. This batter will make 14 cupcakes. Bake at 350ºF for 25 minutes or until a knife comes clean from the center of the cupcake. Remove from oven and let cool completely before adding frosting.
  • 5 Once the cupcakes are cool, prepare the frosting. In a bowl, cream together the room temperature cream cheese and butter until smooth. Using the mixer, gradually add in the confectioner sugar and beat until smooth. Add orange zest, orange juice and cinnamon; beat for another minute.
  • 6 Using a small spoon or spreader, frost the cupcakes. Soften the reserved dulce de leche slightly by warming in the microwave for 15 to 20 seconds. Drizzle the dulce de leche over the frosted cupcakes, sprinkle lightly with remaining 1/2 teaspoon of cinnamon.
  • 7 Serve at room temperature. They will keep for 2 days or refrigerate for up to 5 days.

As a child, I would sneak the jar of dulce de leche out of my mom's pantry and eat it by the spoonful. Cupcakes of all flavors and sizes are in high demand these days, as well as anything prepared with dulce de leche. For those days when I crave a little sweet reminder of my childhood, this cupcake is just right. Dulce de leche adds a light sweetness and a nice golden brown color.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 10, 2015

As a child, I would sneak the jar of dulce de leche out of my mom's pantry and eat it by the spoonful. Cupcakes of all flavors and sizes are in high demand these days, as well as anything prepared with dulce de leche. For those days when I crave a little sweet reminder of my childhood, this cupcake is just right. Dulce de leche adds a light sweetness and a nice golden brown color.