Dulce De Leche Cupcakes

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Dulce de leche
  • 1 13.4-oz can Dulce de leche
  • 1 Dulce de leche

• Baking & Spices

  • 4 cups Powdered sugar
  • 8 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1 15.25-oz butter pecan

• Dairy

  • 2 cups Butter, unsalted
  • 3/4 cup Milk
  • 1/2 cup Sour cream

• Desserts

  • 1 Toffee bits

Found on sixsistersstuff.com

Description

Ingredients

• 1 15.25-oz butter pecan (or caramel cake mix)
• 3 eggs
• 1/2 cup oil
• 1/2 cup sour cream
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup dulce de leche, warmed (found in the baking aisle)
• 2 cups unsalted butter (softened but not melted)
• 1 13.4-oz can dulce de leche
• 4-5 cups powdered sugar
• 2 tablespoons vanilla extract
• Leftover dulce de leche for topping (optional)
• Toffee bits for topping (optional)

Directions

• Preheat oven to 350 degrees and line pans with cupcake liners.
• In a large bowl mix together eggs, oil, sour cream, milk, vanilla extract and dulce de leche (if it is a little warmer, it will be easier to mix in).
• Add in the cake mix and stir until smooth.
• Fill cupcake liners about 3/4 of the way full, then bake for 18-22 minutes until a toothpick inserted in the cupcake comes out clean.
• Whip the butter on high for 4-5 minutes, stopping to scrape the bowl once or twice.
• Reduce the speed to low and slowly add in the powdered sugar (you can add more or less depending on how thick you want your frosting).
• Once the powdered sugar is all incorporated, add in the can of dulce de leche and vanilla.
• Increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
• Top cupcakes with frosting, a drizzle of dulce de leche and toffee bits.