How to Make Perfect Greek Yogurt Cupcakes With Dulce De Leche Frosting

Greek Yogurt Cupcakes With Dulce De Leche Frosting. Frosting: In a medium bowl, beat cream cheese and dulce de leche until well-blended. Mix in vanilla and salt, beating until combined. Set out cupcakes for about an hour before serving to bring to room temperature.

Beat in the dulce de leche. While the cupcakes bake, prepare the frosting. Add the Greek yogurt and dulce de leche to a medium bowl, and beat until smooth. You can cook Greek Yogurt Cupcakes With Dulce De Leche Frosting using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Greek Yogurt Cupcakes With Dulce De Leche Frosting

1. It's of ✨Cupcakes✨.
2. You need 175 g of Salted Butter (room temperature).
3. Prepare 2 1/2 Cups of All Purpose Flour (Sifted).
4. It's 1 1/2 Cups of Granulated Sugar.
5. You need 3 of Large Eggs.
6. Prepare 1 Cup of Plain Greek Yogurt.
7. You need 2 Tsp of Vanilla Extract.
8. It's 1 Tsp of Baking Powder.
9. It's 1 Tsp of Baking Soda.
10. You need of ✨Dulce De Leche Frosting ✨.
11. Prepare 1 Cup of Salted or unsalted Butter (room temperature).
12. It's 1 Cup of Dulce De Leche.
13. You need 370 g of Powder Sugar (Sifted).
14. It's 3 Tbsp of Heavy Cream.
15. Prepare 1 Tsp of Vanilla Extract.

You'll love this Gluten Free Chocolate Cupcakes Recipe with Dulce de Leche Frosting even if you're not gluten free. This recipe is easy enough for anyone to make. And delicious for all to enjoy. That's because this gluten free chocolate cupcake recipe is made with Pillsbury gluten free brownie mix.

Greek Yogurt Cupcakes With Dulce De Leche Frosting step by step

1. Preheat the oven to 350°F/175°C. When making this cake batter have the butter, yogurt and eggs at room temperature. Line 23 muffin cups with paper liners. In a separate bowl, whisk together flour, baking soda and baking powder. In another bowl whisk together the yogurt and vanilla extract. Using an electric mixer, cream the butter and sugar until it becomes smooth and light in color..
2. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the mixing bowl as needed. With the mixer on low speed, add half of the dry ingredients to the batter and mix very well. Then add the yogurt mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined. Fill the muffin cups with the batter and bake for about 17-20 minutes. Insert a toothpick into a cupcake and see if it comes out clean. If it does come out clean, it is ready..
3. In a large bowl of a stand mixer, beat the butter until it is smooth. Add in powder sugar, dulce de leche, vanilla extract and heavy whipping cream. Beat on low speed for a few seconds until the sugar is well incorporated into the mixture. Then beat on medium high speed until the frosting is fluffy (about 2-4 minutes). Cover with plastic wrap and refrigerate it for 15-20 minutes..
4. Once the cupcakes have cooled completely, prepare a large pastry bag with extra large couplers and an extra large piping. Fill the bag with the dulce de leche buttercream frosting. Pipe the frosting on each cupcake. Enjoy! 😉.

Now dip each cupcake liberally into the frosting. While the cupcakes are baking prepare frosting. To finish off your cupcakes, core the centers and fill with dulce de leche. Fit the end of a piping bag with a round tip, and frost cupcakes in a donut swirl as demonstrated in the video. Instant Pot Dulce de Leche Recipe.