Dulce De Leche Cupcakes

• FOR THE CUPCAKES:
• 3 cups All-purpose Flour
• 1/4 cups Cornstarch
• 1-1/2 teaspoon Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/2 stick Softened, Unsalted Butter
• 1 cup Brown Sugar
• 1/2 cups Granulated Sugar
• 3 Large Eggs
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Buttermilk
• FOR THE FROSTING:
• 8 ounces, weight Softened Cream Cheese
• 1 stick Softened, Unsalted Butter
• 3/4 cups Dulce De Leche Caramel Sauce
• 1/4 teaspoons Salt
• 3 cups Powdered Sugar

1. Preheat the oven to 350 degrees F.
2. In a bowl place the first five cupcake ingredients (flour through salt) and whisk together to blend. Set that aside then in a large bowl add the butter and the sugars and blend together with an electric hand mixer. Scrape the sides of the bowl and slowly add one egg at a time and beat with the mixer for 1 minute after each egg. Then scrape the sides and then add the vanilla extract and beat again.
3. Now scrape down the sides of the bowl and add half of the flour mixture and beat everything together. Then slowly add in the buttermilk while beating at the same time. Then scrape down the sides of the bowl and add the rest of the flour mixture and beat.
4. Line each muffin pan with cupcake liners (recipe makes 24-30) and fill each one half way full with the batter. Place pans in the oven for 18 minutes or until cupcakes are fully cooked.
5. Now for the frosting you need a large bowl. Place the cream cheese, butter, and dulce de leche into the bowl and beat with an electric hand mixer until smooth. Then add the salt and powdered sugar and beat until all of the ingredients blend together to make the frosting.
6. Once the cupcakes are done, take them out of the oven and let them completely cool. Then once they have cooled you can frost them and indulge!

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Taken from tastykitchen.com/recipes/desserts/dulce-de-leche-cupcakes/ (may not work)