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Preheat the oven to 160 C / 320 F.
Prepare baking cups or cupcake wrappers in muffin pans.
Sift together the flour, baking powder, baking soda, and salt
Cream butter and sugar until light and fluffy.
Add eggs one at a time scraping the sides of the bowl often.
Followed by buttermilk and flour mixture
Lastly, add in the Vanilla.
Use an ice cream scoop to distribute the cupcakes evenly between 12 cupcakes wraps.
Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
Let cupcakes cool completely but do not put them in the fridge.
Place dulce de leche in a piping bag or ziplock bag.
Make a small hole at the end of the bag.
Using a melon baller make a hole in the center of the cupcake and fill the cavity with dulce de leche.
Place cupcakes in the fridge to cool.
Cream butter until light and fluffy.
Add the powder sugar, continue to whip some more.
Mix in the vanilla.
Finally, fold the dulce de leche - Add half the dulce de leche and mix really well.
When you add the other half, barely mix leaving streaks of the dark line in the frosting.
Place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
Alternatively, use a spatula to create a dome on the cupcake.