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Dulce De Leche Peach Cupcakes

Categories: Cupcakes

Submitted by: Rebecca Rather, Rather Sweet Bakery - Fredericksburg

*Allow toasted pecans to cool, then mix with preserves and peaches.


  • 3 c. cake flour
  • 1 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 3 stick unsalted butter softened
  • 3 c. granulated sugar
  • 6 lg. eggs
  • 8 oz. sour cream
  • 2 tsp. vanilla
  • 1 c. peaches fresh, well-drained if using frozen, chopped
  • 1 c. pecans coarsely chopped and toasted
  • Peach Filling
    • 1 c. pecans chopped and toasted
    • 10 oz. peach preserves
    • 1 1/4 c. peaches fresh or well-drained if using frozen, and chopped
  • Dulce de Leche Icing
    • 14 oz. Dulce de Leche caramel sauce
    • 1 c. pecan halves
    • 3 stick unsalted butter softened
    • 4 c. confectioner's sugar
    • 3 tbsp. heavy cream
    • 1 tsp. vanilla extract


Preheat oven 350 degrees F. oven. Prepare 24 - 28 muffin pan slots by lightly greasing with oil (butter), spraying with non-stick spray, or lining with cupcake liners.

Cupcake Preparation: Combine flour, Clabber Girl Baking Soda, salt, and set aside. Using an electric mixer at medium-high speed, cream butter and sugar until fluffy (2 to 3 minutes). Mix in eggs one at a time, then sour cream and vanilla. Beat in flour mixture on low speed until just incorporated. Fold in pecans and peaches by hand. Pour batter into muffin tin cups and bake until light brown (35 to 40 minutes). Let cool for 15 minutes.

Icing Preparation: Using a stand mixer or hand held beater, whip the softened butter until smooth then add the powdered sugar, cream, vanilla, and continue to whip until frosting becomes smooth and creamy.

Filing Preparation: In a medium bowl, combine peach preserves, peaches, cooled pecans together by hand. After cupcakes have cooled for 15 minutes; core the center of the cupcakes and add the peach filling half way. Pipe the icing with any desired tip of using a knife to spread. Drizzle the Dulce de Leche caramel sauce across the cupcake tops and then sprinkle cupcake tops with chopped pecans to finish.

Yields 24-28 cupcakes. Recipe by Rebecca Rather, Rather Sweet Bakery - Fredericksburg.