Step 1

Preheat the oven to 160 C / 320 F.

Step 2

Prepare baking cups or cupcake wrappers in muffin pans.

Step 3

Sift together the flour, baking powder, baking soda, and salt

Step 4

Cream butter and sugar until light and fluffy.

Step 5

Add eggs one at a time scraping the sides of the bowl often.

Step 6

Followed by buttermilk and flour mixture

Step 7

Lastly, add in the Vanilla.

Step 8

Use an ice cream scoop to distribute the cupcakes evenly between 12 cupcakes wraps.

Step 9

Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.

Step 10

Let cupcakes cool completely but do not put them in the fridge.

Step 11

Place dulce de leche in a piping bag or ziplock bag.

Step 12

Make a small hole at the end of the bag.

Step 13

Using a melon baller make a hole in the center of the cupcake and fill the cavity with dulce de leche.

Step 14

Place cupcakes in the fridge to cool.

Step 15

Cream butter until light and fluffy.

Step 16

Add the powder sugar, continue to whip some more.

Step 17

Mix in the vanilla.

Step 18

Finally, fold the dulce de leche - Add half the dulce de leche and mix really well.

Step 19

When you add the other half, barely mix leaving streaks of the dark line in the frosting.

Step 20

Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.

Step 21

Alternatively, use a spatula to create a dome on the cupcake.

Step 22

Enjoy!