These delicious vegan Dulce de Leche Cupcakes are moist and fluffy, filled with dulce de leche, covered in silky cream cheese frosting and topped with a dulce de leche drizzle!

I canβt really put into words how much I love Dulce de Leche, but I am going to say that when eating these, I image Iβm back at our resort in Cabo, with the warm sun on my skin, the island breeze blowing through my hair and the smell of coconut sunscreen all around. 🏝Take me away Dulce de Leche (hehe, see my little rhyme?)
Seriously though, this cupcake recipe is the perfect dessert for anyone who loves fluffy cupcakes with the smooth, indulgent flavor of Dulce de Leche (sweet, addictive caramel-like sauce made popular in Latin American recipes)!

Have you ever tried making Dulce de Leche at home?
If youβve cut dairy from your diet, then chances are youβve also cut out desserts like this BUT Iβm here to tell you it is POSSIBLE. Making vegan homemade dulce de leche is so easy, you will never want to stop! Just make sure you have some brown rice syrup in your pantry – itβs essential for creating the consistency and rich caramel flavor similar to dairy-based recipes!

What is the difference between Caramel Sauce and Dulce de Leche ?
Caramel is made from slowly cooking down granulated sugar with a splash of water and is really sweet. Traditional Dulce de leche is made from slowly cooking milk and sugar together, hence itβs name βsweet milkβ.
Technically, dulce de leche and caramel can be used as substitutes for one another. They have similar tastes, colors, and textures, and will do the same thing for whatever dish you are using them in. However, if you’re trying recreate a Spanish or French dessert, then you must stick with the dulce for an authentic flavor.

How long can Dulce de Leche stay in the fridge?
Depending on how heavy-handed you are on the drizzle, you should have a little extra dulce de leche sauce. If not, then I suggest making a little extra and saving for later. Simply stir the dulce de leche frequently until it cools completely. Pour into an airtight container then place in the refrigerator. The dulce de leche will last for one month.
What is Dulce de Leche Served With?
Since you have extra sauce, Dulce de leche is used to flavor all sorts of desserts and sweet baked goods from frostings to cakes and cookies. It is also spread and drizzled onto pancakes, waffles and used as a flavor for ice cream. And letβs not forget, itβs used to create the most amazing Dulce de Leche cupcakes.

Steps to make vegan Dulce de Leche Cupcakes
So, letβs talk cupcakes! And better yet, letβs talk Dulce de Leche Cupcakes!
These are the basic steps for making the light-textured, coconut milk cupcakes. The vanilla cake is so fluffy, soft, and delicious – itβll be your new fav!
- Preheat oven and make dulce de leche first.
- Sift flour, baking soda, baking soda and salt. Then add sugar and brown sugar.
- In a medium bowl, whisk oil, dairy-free milk, coconut milk, lemon zest and vanilla.
- Make a well in the center of the dry then pour in the wet. Mix until mostly smooth.
- Fill cupcake liners 2/3 of the way and pour a teaspoon of Dulce de Leche on top. Swirl then bake.


How to make homemade Dulce de Leche Sauce without condensed milk.
Itβs easier than you think!
- In a small saucepan, whisk flax milk (or soy), soy or coconut milk powder and arrowroot. Stir constantly until mixture starts to thicken.
- Add brown rice syrup and stir until it disolves, then add brown rice syrup to the pan. Turn up heat and bring to a gentle boil then bring back down to simmer on low.
- Stir frequently until mixture is thick and slightly reduced. Whisk in vanilla and then remove from heat and let cool before spreading on warm cupcakes.

Assembling the Cupcakes
There are two options to choose from and honestly, you canβt go wrong with either.
- Spoon 2-3 tablespoons of Dulce de Leche on top of lukewarm cupcakes then sprinkle with coconut flakes. Allow to rest an hour to allow sticking topping to firm up a bit.
- Top cooled cupcakes with a pretty swirl of vegan cream cheese frosting then drizzle with Dulce de Leche.

Making Vegan Cream Cheese Frosting for your Cupcakes
If you love cream cheese frosting like I do, then youβll definitely want to go this route. Store-bought frosting will save a few minutes but I prefer to whip up a batch of this vegan cream cheese recipe. If you prefer to stay away from processed vegan cream cheese, this recipe tastes just like the real thing without using any substitutes.


To decorate the top of these cupcakes, I used a ribbon swirled frosting technique using this tip: WILTON 402 Tip. I am linking it because itβs so itβs my go-to so I use it almost all the time!
If you like these Dulce de Leche cupcakes, be sure to check my other vegan cupcake recipes:

I hope you enjoyed todayβs recipe as much as I have enjoyed creating and eating it!

Vegan Dulce de Leche Cupcakes
These delicious vegan Dulce de Leche Cupcakes are moist and fluffy, filled with dulce de leche, covered in silky cream cheese frosting and topped with a dulce de leche drizzle!
Ingredients
Cupcakes
- 1 1/4 cups all purpose flour (or 1:1 gluten free blend)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup neutral oil
- 1/2 cup soy milk
- 1/2 cup coconut milk from a can *(see notes if you are avoiding coconut)
- 2 teaspoons vanilla extract
- 1/2 teaspoon grated lemon zest (optional but worth it)
Dulce de Leche
- 1/2 cup dairy free milk (we use unsweetened flax milk)
- 1/4 cup dry milk powder (soy or coconut milk powder)
- 1 tablespoon arrowroot
- 1/4 cup brown sugar
- 1/2 cup brown rice syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° and make Dulce de Leche.
- In a small saucepan, whisk flax milk (or soy), soy or coconut milk powder and arrowroot. Stir constantly until mixture starts to thicken. (approx 3-4 min)
- Add brown rice sugar and stir until it dissolves, then add brown rice syrup to the pan. Turn up heat and bring to a gentle boil then bring back down to simmer on low.
- Stir frequently until mixture is thick and slightly reduced (approx 10 min). Whisk in vanilla and then remove from heat and let cool before spreading on warm cupcakes. Glaze should have the consistency of a thin cake batter.
- Sift flour, baking soda, baking soda and salt. Then add sugar and brown sugar and whisk.
- In a medium bowl, whisk oil, dairy-free milk, coconut milk, lemon zest and vanilla.
- Make a well in the center of the dry then pour in the wet. Mix until mostly smooth.
- Fill cupcake liners 2/3 of the way and pour a teaspoon of Dulce de Leche on top. Use a toothpick to create a swirl pattern. Bake 22-25 minutes then cool in the pan 5 minutes before transferring to a wire rack.
- Spoon 2-3 tablespoons of Dulce de Leche on top of warm (not hot) cupcakes then generously sprinkle with coconut flakes.
- OR top with Vegan Cream Cheese Frosting then drizzle with Dulce de Leche.
Dulce de Leche
Cupcakes
To Assemble
Notes
*If coconut free- omit coconut milk and sub with milk of choice. It will taste more like your traditional vanilla cupcake, instead of richer cupcake. But still delish.
**If GF- check to see if your 1:1 blend contains xanthan gum. Most do but follow their instructions if it needs to be added.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 181mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
“Add brown rice syrup and stir until it dissolves, then add brown rice syrup to the pan. Turn up heat and bring to a gentle boil then bring back down to simmer on low.”… Are we to add brown rice syrup twice? These look and sound delicious
So glad you caught that. It has been changed to say “brown sugar” until it dissolves, then add brown rice syrup.