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Dessert Recipes

Dulce de Leche Frosted Cupcakes

From-scratch frosting gives these mix-magic delights a deliciously easy upgrade — drizzle extra dulce de leche on top if you want even more decadence.

Serving Size:


Active time:

35 minutes

Total time:

1 hour, 30 minutes


  • 1 (15.25 oz.) pkg. yellow cake mix
  • 3 eggs
  • ⅓ cup oil
  • 1 tsp. grated orange zest
  • 1 lb. butter, at room temp.
  • 1 (13.4) oz. can dulce de leche 
  • 3 cups confectioners’ sugar
  • ⅓ cup sour cream
  • 2 tsp. vanilla extract
  • ½ cup white chocolate shavings


  1. Heat oven to 325°F. Line 20 muffin cups with cupcake liners. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 sec.; on medium, beat 2 min. Stir in zest. Evenly divide batter among liners. Bake until toothpick inserted into centers comes out clean, 18-20 min. Cool 10 min. Transfer from pans to rack; cool.
  2. On medium speed, beat butter and dulce de leche until smooth. On low, beat in confectioners’ sugar, sour cream and extract until combined. On medium-high, beat until fluffy, 2 min. Transfer to pastry bag fitted with star tip. Pipe on cupcakes. Sprinkle with white chocolate shavings.
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