Dulce de Leche Filled Cupcakes

Name: Dulce de Leche Filled Cupcakes
Prep time: 60 min
Total time: 60 min
Yield: 8 servings
Cuisine: Française
Ingredients: 3 egg yolks; 2 cups granulated sugar; 1 tablespoon vanilla extract; 250 ml whole milk; 1 cup neutral vegetable oil; 3 egg whites, beaten to stiff peaks; 3 and 1/2 cups all-purpose flour, sifted; 1 tablespoon baking powder; 7 oz (200 g) dulce de leche for filling; 7 oz (200 g) dulce de leche for topping; Colorful sprinkles or crushed nuts to decorate

By Marie Lefebvre · Updated September 20, 2026

Soft, airy cupcakes hiding a luscious dulce de leche center — every bite is a little surprise. The beaten egg whites make the batter incredibly light while the caramel filling adds rich, indulgent sweetness. A crowd-pleasing treat perfect for birthdays, afternoon tea, or any celebration.

Prep⏱️ 60 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

3 egg yolks
2 cups granulated sugar
1 tablespoon vanilla extract
250 ml whole milk
1 cup neutral vegetable oil
3 egg whites, beaten to stiff peaks
3 and 1/2 cups all-purpose flour, sifted
1 tablespoon baking powder
7 oz (200 g) dulce de leche for filling
7 oz (200 g) dulce de leche for topping
Colorful sprinkles or crushed nuts to decorate

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Beat egg yolks, sugar, and vanilla with an electric mixer until pale and fluffy.
2
Pour in the milk and oil and beat briefly until well combined.
3
Using a hand whisk, gently fold in the stiff egg whites, sifted flour, and baking powder — do not use the electric mixer at this stage, so the baking powder works properly and the whites stay airy.
4
Spoon batter into cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean and tops are golden.
5
Let cupcakes cool completely on a wire rack. Use a small knife to cut a round disc from the center of each cupcake, going about 3/4 inch deep. Set the little caps aside.
6
Transfer dulce de leche to a piping bag and generously fill the cavity of each cupcake.
7
Replace the caps, then spread a smooth layer of dulce de leche over the top of each cupcake using an offset spatula.
8
Decorate with sprinkles, crushed praline, or any toppings you love. Refrigerate for 30 minutes before serving for best results.

💡 Chef's Tip

For a silkier frosting, whip the dulce de leche with 2 tablespoons of softened butter until creamy before spreading. Store covered in the refrigerator for up to 2 days.