Dulce De Leche Cupcakes

  3 cups all-purpose flour

    ¼ cup cornstarch

    1 ½ teaspoons baking powder

    1 ½ teaspoons baking soda

    1 ¼ teaspoon salt

    2 ½ sticks softened unsalted butter

    1 cup brown sugar

    ½ cup granulated sugar

    1 teaspoon vanilla extract

    3 eggs

    1 ½ cup buttermilk

    1 8-ounce package cream cheese

    ¾ cup dulce de leche

    2 ½ cup powdered sugar

How To Make It:

Preheat oven to 350 degrees. Be sure to line two cupcake pans with foil or paper cupcake liners and set aside.

Whisk together flour, baking powder, baking soda, cornstarch, and salt in a medium bowl.

In a mixing bowl, mix together butter and sugar and beat on medium speed with a mixer for about 3 minutes until fluffy. Scrape down the sides of the bowl and add in one egg. Beat on medium for 1 minute and then add remaining eggs one at a time while beating for one minute in between. Be sure to scrape down the sides of the bowl as needed. Beat in vanilla extract.

Add half of your dry ingredients mixture to the egg mixture. Beat on low speed and slowly add in buttermilk. Mix together until just incorporated before adding the rest of dry ingredients. Beat on low speed until just mixed in. Remove mixer and finish mixing with a spatula. Do not over mix the batter.

Divide the batter among all of your prepared cupcake pans by filling each cupcake pan 2/3 full.

Bake for 18 to 20 minutes or until when a knife is inserted into the middle of a cupcake it comes out clean. Let sit on a wire rack until completely cool.

While your cupcakes are cooling, place cream cheese in a mixing bowl. Using a mixer, beat on medium speed for 30 seconds or until soft. Add in butter and dulce de leche and mix on medium speed for 3 minutes.

When cupcakes are completely cool, ice with prepared frosting.