Dulce De Leche

These cupcakes have a wonderful crumb. Straight from the oven they are heavenly.

Dulce de Leche Cupcakes

(Originally from www.joythebaker.com)

Oven: 350 degrees

Bake: 18-20 minutes

Makes about 24 cupcakes

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 1/2 cups buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

8 oz cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 tsp salt

2-3 cups powdered sugar

Place racks in the center and upper 1/3 of the oven and preheat to 350 degrees F. Line two cupcake pans with liners. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda 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 the 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.

Dive 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 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 the 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 the 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 each cupcake, or use a large frosting tip to pipe on the frosting.

For garnish, heat a few spoonfuls of dulce de leche over a low flame until just pourable. then drizzle it over the cupcakes and top with a few sprinkles.

These are best served within two days of preparing them. They can be wrapped and refrigerated but brought to room temperature before serving.