Fluffy Vanilla Cupcakes w/ Salted Dulce de Leche-Cinnamon ButtercreamPosted: March 27, 2013 | |
If you use the term “dulce de leche” with a non-foodie, they’ll probably think you’re exceptionally fancy and cultured. Look at you, using foreign words! But in all reality, dulce de leche is just a pretty name for thick caramel-like sauce. If you like caramel at all, there’s a good chance you will love the socks off of dulce de leche, caramel’s richer, more viscous cousin.
Every time I take my periodical trips to Wegmans, I make it a point stock up on jars of dulce de leche. You can make this stuff at home too, but I’m lazy, and the dulce de leche I buy is top-quality and tastes like a caramely dream. I keep a few on hand because it’s so wonderful to bake with (or eat with a spoon like the glutton I am). And when I found myself looking for a new frosting recipe idea, I couldn’t have been happier to see this sweet edible gold awaiting me in the pantry.
When I someday release my very scientific study on how dulce de leche makes everything better, these Fluffy Vanilla Cupcakes with Salted Dulce de Leche-Cinnamon Buttercream will be an influential piece of evidence. This buttercream is some of the creamiest, smoothest stuff you will ever try. Even after being refrigerated, it stays soft and velvety. Thank the silky dulce de leche for that.
What I love is that, even with the rich dulce de leche, this frosting isn’t too sweet. The inclusion of salt balances the sweetness out, while cinnamon adds dimension and a touch of warmth. The flavors are just perfect, pairing beautifully with the simple but delicious vanilla cupcakes.
I’ve tried multiple vanilla cake recipes, and this one is my favorite to-date. It is the fluffiest I’ve ever encountered, reminiscent of angel food. Plus, they stay nice and moist, just melting in your mouth with that frosting. What really distinguishes the cupcakes is a kiss of almond extract, providing an extra little something that will make taste-testers ask, “What is that?”
Go and impressive you friends and family with your fancy-shmancy Salted Dulce de Leche-Cinnamon Buttercream, served in swirling peaks atop cloud-like vanilla cupcakes. They’ll never know how easy they actually were to make. That impressive frosting will only take you 5 minutes!
A Few Tips Before You Get Cooking:
- Not over-baking is the key to a soft, moist cupcake. You’re usually better off pulling them from the oven just before you think they’re done. Most recipes say to take them out after a toothpick inserted in the center comes out clean, but the toothpick should actually have a few crumbs on it.
- You don’t have to pipe the frosting like I did in the picture. But if you’d like to, and you don’t have a piping bag, you can make one. Take a large ziplock bag and put the frosting in, pushing it down to one corner. Twist off the top and snip off the bottom corner that you pushed the frosting towards. Pipe away!
- You can leave the cinnamon out if you’d just like a straight-up dulce de leche frosting.
- Get your dulce de leche fix with my Dulce de Leche Filled Cupcakes too.
- I baked this same vanilla cake recipe as a whole cake too, and it came out just as fantastic. It’s a wonderful basic vanilla cake recipe to have on hand.
- Having the milk and eggs at room temperature may not sound imperative, but it is. It makes a big difference in the cake’s texture.
Salted Dulce de Leche-Cinnamon Buttercream
By The Smart Cookie Cook
For the Fluffy Vanilla Cupcakes
Cupcakes & cake directions adapted from Epicurious
- 2 1/4 cups cake flour
- 1 cup whole milk, at room temperature
- 6 large egg whites, at room temperature
- 1 tsp. almond extract
- 2 tsp. vanilla extract
- 1 3/4 cups granulated sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
For the Salted Dulce de Leche-Cinnamon Buttercream
Frosting & frosting directions by The Smart Cookie Cook
- 1 cups (2 sticks) butter, softened
- 1 16-oz. jar ducle de leche
- 6 cups powdered sugar
- 2 tsp. vanilla extract
- ½ tsp. cinnamon
- ¼ tsp. coarse salt
- 1 tbsp. milk or cream
- Preheat oven to 350 degrees. Line two cupcakes tins with liners.
- Pour milk, egg whites, and extracts into a medium bowl and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of standing mixer at low speed. Add butter; continue beating at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. It should be good and fluffy.
- Use an ice cream scoop to drop batter into the tins, filling them 2/3-full (just use a ladle if you don’t have an ice cream scoop). Bake 15-20 minutes or until puffed and set and a toothpick inserted in the center comes out with a few crumbs. They will not brown like you might expect; in fact, if they get too golden, you probably overcooked them. Let cool for 5 minutes before transferring to wire racks to cool completely.
- Make the frosting: place butter, dulce de leche, and 2 cups of the sugar in the bowl of a standing mixer. Beat on LOW speed until incorporated then beat on medium speed until thoroughly blended (if you don’t start on a low speed, you’ll have powdered sugar everywhere). Add the rest of the sugar in 2 cups at a time, starting slow then increasing the speed until well-combined. Scrape down sides between each addition. Finally, add the milk, salt, and cinnamon and beat on medium speed until incorporated.
- Frost cooled cupcakes and enjoy. Store in an air-tight container.