Coconut Dulce de Leche Cupcakes Recipe
This recipe yields soft, moist, melt-in-your-mouth coconut cupcakes filled with silky dulce de leche and finished with a classic vanilla buttercream and toasted coconut.
These cupcakes are inspired by alfajores — the classic sandwich cookie from South America made with dulce de leche and rolled in shredded coconut. Translating that flavor into a cupcake gives you a tender cake, a surprise center of caramel-like dulce de leche, and a light, coconut finish. The combination is delicate and comforting: coconut provides a fragrant, tropical backdrop while dulce de leche adds a deep, creamy sweetness.
Mild flavors like coconut and vanilla can be incredibly satisfying when balanced well. This recipe keeps the flavors simple and bright so the texture and aroma can shine. When the cupcakes bake, the kitchen fills with a warm, coconut-sweet scent that makes them hard to resist.
Coconut Pairs with Everything
Coconut complements a wide range of flavors — citrus, chocolate, stone fruit, and spice — but it is especially lovely with dulce de leche. For this recipe, keep the pairing classic: a vanilla buttercream lets the coconut and caramel notes remain the stars. Toasted coconut for decoration adds texture and a toasty aroma.
About this Coconut and Dulce de Leche Cupcakes Recipe
- The cupcakes are finished with a classic vanilla buttercream, but you can substitute Italian, Swiss, or an old-fashioned buttercream, or even lightly sweetened whipped cream for a lighter topping.
- If the batter appears very airy at the end of mixing, let it rest for 15 minutes on the counter, then gently fold with a spatula before filling the tins; this helps settle air bubbles for an even crumb.
- You may use sweetened or unsweetened coconut flakes depending on how sweet you want the final cake. Sweetened coconut adds more sweetness and chew; unsweetened gives a subtler coconut flavor.
- To toast coconut evenly, spread flakes on a parchment-lined baking sheet and bake at 350°F (175°C) for 4–5 minutes, stirring once halfway through. Watch closely — toasted coconut browns quickly but smells irresistible.
- This batch yields 24 standard cupcakes. If that is more than you need, the recipe can be halved.
Happy baking — enjoy these coconut and dulce de leche cupcakes with friends and family!
More recipe inspiration
- S’mores Babka — a chocolatey, marshmallow-studded twist on a classic braid.
- Pie Crust Cookies — flaky, buttery cookies made from leftover pie dough.
Share your results
If you bake this recipe, tag @OneSarcasticBaker on Instagram — I’d love to see your cupcakes and any creative spins you try.
Coconut and Dulce de Leche Cupcakes
24 cupcakes
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 Dulce 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 (175°C). Line two 12-cup muffin pans with cupcake liners and set aside.
- In a bowl, sift together the cake flour, all-purpose flour, baking powder, and salt. Stir in 1 1/2 cups coconut flakes. Set aside.
- In a medium measuring cup, combine the coconut milk, coconut extract, and vanilla extract. Stir and set aside.
- In the bowl of a stand mixer, cream the softened butter and sugar on low speed until smooth and creamy, about 1 minute.
- Add the eggs one at a time, waiting for each egg to be fully incorporated before adding the next. Scrape the sides and bottom of the bowl as needed.
- Add the dry ingredients in three parts, alternating with the coconut-milk mixture, beginning and ending with the dry ingredients. After the final addition, stop the mixer and gently scrape the bowl with a rubber spatula to ensure everything is fully combined. If the batter looks very airy, let it rest 15 minutes, then fold gently.
- Fill each cupcake liner about 3/4 full. Bake until the tops are set and a tester inserted into the center comes out with a few moist crumbs, about 18–20 minutes. Allow cupcakes to cool completely in the pan before removing.
To make the buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light in color and smooth.
- Add the confectioners’ sugar one cup at a time, mixing well between additions and scraping the bowl as needed to incorporate fully.
- Add the vanilla and salt, mix on low to combine, then increase speed to high and beat about 5 minutes until the buttercream is light and fluffy.
- Transfer the buttercream to a pastry bag fitted with your preferred tip.
Fill and decorate the cupcakes
- Using a sharp knife or a small apple corer, cut a 3/4″ circle out of the center of each cupcake, removing a cone-shaped piece.
- Fill each cavity with about 1 teaspoon of dulce de leche.
- Pipe or spread vanilla buttercream over each cupcake, then sprinkle with toasted coconut flakes.
- For a finishing drizzle, mix 2 tablespoons dulce de leche with 1 teaspoon milk; warm briefly if needed, cool slightly, then spoon or drizzle over the cupcakes.