This recipe produces soft, moist coconut cupcakes filled with velvety dulce de leche.
These cupcakes are inspired by alfajores — the classic sandwich cookie filled with dulce de leche and rolled in shredded coconut. The result is a tender, melt-in-your-mouth cupcake with a rich, caramel-like center and a delicate coconut finish.
Simple flavors come together in a delightful way: coconut, vanilla and dulce de leche combine into a dessert that’s comforting and memorable.
Coconut pairs with everything
Coconut complements flavors like lemon, chocolate, peach, pineapple, ginger, cream cheese, bananas and of course dulce de leche. When the cupcakes bake, they release an irresistible aroma that fills the kitchen.
About this Coconut and Dulce de Leche Cupcakes Recipe
- The cupcakes are finished with a classic vanilla buttercream, but you can use any frosting you prefer: Italian, Swiss, old-fashioned or even whipped cream.
- If the batter looks very fluffy at the end, let it rest for 15 minutes before gently folding it once with a spatula.
- You can use sweetened or unsweetened coconut flakes depending on your taste.
- To toast coconut flakes: spread them evenly on a parchment-lined baking sheet and toast in a 350°F oven for 4–5 minutes, stirring halfway through. Your kitchen will smell amazing.
- The recipe yields 24 regular cupcakes; halve the recipe if you’d like fewer.
HAPPY BAKING!
More recipes you might enjoy:
- S’mores Babka
- Pie Crust Cookies
One more thing…
If you bake these, tag @OneSarcasticBaker on Instagram — we’d love to see your creations!
Coconut and Dulche De Leche Cupcakes
Servings
24 cupcakes
Author
Dikla Levy Frances
Ingredients
- 1 1/2 Cup Cake Flour (180 g / 6.5 oz)
- 1 Cup All-Purpose Flour (120 g / 4 oz)
- 2 1/8 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp Coconut Extract
- 1 tsp Vanilla Extract
- 1 1/3 Cup Coconut Milk (320 ml)
- 1 3/4 Sticks Unsalted Butter, softened (200 g / 7 oz)
- 2 Cups Sugar (400 g / 14 oz)
- 4 Large Eggs, room temperature
- 1 1/2 Cup Sweetened Coconut Flakes (130 g / 4.5 oz)
For Filling and Decorating
- 1 Can Dulche De Leche
- 1 Cup Toasted Coconut Flakes (130 g / 4.5 oz)
Vanilla Buttercream
- 6 Sticks Unsalted Butter, softened (680 g / 24 oz)
- 6 Cups Confectioners’ Sugar, sifted (680 g / 24 oz)
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350°F. Line two 12-cup muffin pans with liners and set aside.
- Sift the dry ingredients (flours, baking powder, salt) and set aside.
- In a medium measuring cup combine the coconut milk, coconut extract and vanilla; stir and set aside.
- In the bowl of a stand mixer, cream the butter and sugar on low for about 1 minute until smooth and creamy.
- Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Scrape the sides and bottom of the bowl as needed.
- Add the dry ingredients alternating with the coconut milk mixture in three parts, starting and ending with the dry ingredients. After the last addition, turn the mixer off and gently scrape the bowl with a rubber spatula until fully combined.
- Fill the muffin tins 3/4 full. Bake until the tops are set and a cake tester inserted in the center comes out with just a few crumbs, about 18–20 minutes. Cool completely before removing from the pan and frosting.
To make the buttercream
- In a stand mixer fitted with the paddle attachment, cream the butter until light and smooth.
- Add the sifted confectioners’ sugar one cup at a time, ensuring each addition is fully blended before adding the next. Scrape the bowl as needed.
- Add the salt and vanilla. Mix on low, then gradually increase speed to high and beat for about 5 minutes until light and fluffy.
- Transfer the buttercream to a pastry bag fitted with your preferred tip.
Fill and decorate the cupcakes
- Using a sharp knife, cut a 3/4″ circle into the center of each cupcake and remove the cone-shaped piece. An apple-core remover can be used instead if you prefer.
- Fill each cavity with about 1 tsp of dulce de leche.
- Pipe buttercream onto the cupcakes and sprinkle with toasted coconut flakes.
- For a drizzle: mix 2 tbsp dulce de leche with 1 tsp milk and stir, or warm for 15 seconds in the microwave and cool slightly. Drizzle over the frosted cupcakes with a spoon.