When two of the best flavours collide you get these Peanut Butter Dulce de Leche Cupcakes. Light and airy vanilla cupcakes stuffed with a dulce de leche filling and topped with a delicious peanut butter dulce de leche frosting. These cupcakes are so decadent and are truly one of my favourite flavour combinations.
Peanut Butter Dulce de Leche Cupcakes
Delicious vanilla cupcakes filled with deuce de leche and topped with peanut butter frosting.
Ingredients
Vanilla Cupcakes
- 1 ½ Cups All-Purpose Flour
- 1 ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Granulated Sugar
- 2 Large Eggs Room Temperature
- ½ Cup Milk of Choice Room Temperature
- ¼ Cup Unsalted Butter Room Temperature
- 3 Tbsp Vegetable Oil
- 1 ½ tsp White Vinegar
- 1 tsp Vanilla Extract
Dulce de Leche Filling:
- ¼ Cup Homemade/Store-Bought Dulce de Leche
- ¼ Cup Creamy Peanut Butter
Peanut Butter Buttercream:
- 2 ½ Cups Powdered Sugar Sifted
- 1 Cup Unsalted Butter Room Temperature
- ¾ Cup Creamy Peanut Butter Room Temperature
- ¼ Cup Homemade/Store-Bought Dulce de Leche Room Temperature
- 1 or 2 Tbsp Heavy Whipping Cream Room Temperature
- 1 tsp Salt
- 1 tsp Vanilla Extract
Instructions
Vanilla Cupcakes:
- Preheat oven to 325F. Fill a cupcake baking pan with 12 cupcake liners.
- In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine. In a measuring cup, add the milk and vinegar and whisk to combine.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer and large mixing bowl, cream the butter, oil and sugar together until mixture appears thick and fluffy in appearance, about 2-3 minutes.
- Beat the eggs into creamed butter mixture one at a time allowing the initial egg to be fully incorporated before mixing in the next egg. Next, mix in the vanilla extract into wet batter.
- Reduce mixer speed to low. In an alternating fashion, starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by all of the milk-vinegar mixture and ending with the remaining flour mixture.
- Mix until combined.
- Scoop cupcake batter into prepared cupcake pan and bake for 18-20 minutes. Cupcakes are ready when a toothpick inserted into one of them comes out clean.
- Cool cupcakes in baking pan for 4-5 minutes before transferring to a cooling rack to cool completely to room temperature.
Dulce de Leche Peanut Butter Sauce:
- In a small, heat-safe mixing bowl, add the dulce de leche and peanut butter. Whisk to combine. Heat up peanut butter dulce de leche mixture in the microwave on high for 10-15 seconds to loosen up sauce into a pourable but not too runny consistency.
- Transfer ¾ of dulce de leche sauce into a large pastry bag. Set aside until ready to use. Reserve the remaining ¼ of sauce for drizzling over piped buttercream.
Peanut Butter Buttercream:
- In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand-held electric mixer, cream the butter and salt together at medium high speed until mixture is smooth and fluffy in appearance, about 2-3 minutes.
- Mix the peanut butter and dulce de leche into creamed butter at medium speed until fully incorporated, about 1 minute.
- Reduce mixer speed to low and mix in 2 ½ cups of the confectioners’ sugar into peanut butter dulce de leche mixture. Gradually increase mixer speed back to medium.
- Once all of the sugar has been incorporated into peanut butter mixture, mix in the vanilla extract and 1 tablespoon heavy whipping cream into peanut butter dulce de leche buttercream.
- Increase mixer speed to medium high and mix peanut butter buttercream for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.
Assembly:
- Transfer peanut butter buttercream into a large pastry bag fitted with a pastry tip.
- Remove core of cupcakes or you can pipe directly into cupcakes using a fill pastry tip.
- Fill a pastry bag with dulce de leche sauce and pipe filling into the centers of the cupcakes.
- Next, pipe peanut butter buttercream on top of filled cupcakes.
- Drizzle remaining caramel sauce over buttercream and sprinkle with finely chopped peanuts.
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