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–+ servings

Chai Dulce de Leche Cupcakes

5 from 1 vote
Brown sugar chai cupcakes filled with dulce de leche and topped with a chai dulce de leche buttercream
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Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings6 cupcakes
Calories606 kcal

Ingredients 

Brown Sugar Chai Cupcakes

  • 90 g light brown sugar (scant ½ c.)
  • 100 g all purpose flour (¾ c. + 1 tbsp.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 41 g unsalted butter room temperature, cubed (3 tbsp.)
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg white room temperature
  • 1 tsp. vanilla extract
  • 45 g sour cream room temperature (3 tbsp.)
  • 55 g whole milk room temperature (¼ c.)

Chai Swirl / Filling

  • 1 ½ tbsp. light brown sugar
  • 1 ½ tsp. chai spice
  • 120 g dulce de leche (6 tbsp.)

Chai Dulce de Leche Buttercream

Instructions 

Brown Sugar Chai Cupcakes

  • Preheat the oven to 350°F / 175°C. Line a muffin tin with 6 parchment liners.
  • Add the sugar, flour, baking powder, salt and cubed butter to a medium sized mixing bowl. Use a hand mixer or stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no large lumps remain.
  • Add the oil, egg white, vanilla, sour cream, and milk to the flour mixture. Whisk the ingredients together just until a cohesive batter has formed.

Chai Swirl

  • In a small bowl, mix together the brown sugar and chai spice.
  • Place dollops of the chai mixture on top of the cupcake batter, then gently swirl it into the batter so that there are streaks of chai throughout the batter.
  • Distribute the batter evenly between the liners. Bake for 16-18 min., or until a toothpick inserted in the center of the cupcakes comes out clean.

Chai Dulce de Leche Buttercream

  • In a medium sized mixing bowl, beat the butter with the salt for 1 minute to remove any lumps.
  • Slowly beat in the powdered sugar until all of it has been used.
  • Add in the heavy whipping cream, dulce de leche, and chai spice. Beat the mixture for 1-2 minutes, until light and fluffy.
  • Once the cupcakes have cooled to room temperature, use a spoon or a piping tip to carve a hole out in the center of each cupcake. Fill each cupcake with ~1 tbsp. of dulce de leche.
  • Transfer the buttercream to a piping bag fitted with your piping tip of choice (I used Wilton 1M.)
  • Generously frost each cupcake, then garnish with more dulce de leche and half of a cinnamon stick if desired. Serve and enjoy!

Notes

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Nutrition

Serving: 1cupcakeCalories: 606kcalCarbohydrates: 75gProtein: 3gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 76mgSodium: 266mgPotassium: 96mgFiber: 1gSugar: 60gVitamin A: 898IUVitamin C: 1mgCalcium: 110mgIron: 1mg