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Alfajores Cupcakes

Servings 12 cupcakes
Author נטלי


For vanilla cupcakes:

  • 100 grams (1/2 cup) sugar
  • 20 grams (2 tbsp.) light brown sugar
  • 200 ml. (1 cup) sour cream
  • 60 ml. (1/4 cup) vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 210 grams (1.5 cups) all-purpose flour
  • 35 grams (1/3 cup) almond meal
  • 10 grams (2 tsp.) baking powder

For the filling:

  • 100-150 grams of Dulce de Leche

For coconut cream:

  • 250 ml. (1 cup) heavy cream very cold
  • 20 grams (2 tbsp.) icing sugar
  • 1 tsp. vanilla extract
  • 1 tsp. instant vanilla pudding powder
  • 1 tsp. coconut extract


  • Dulce de leche diluted with a little milk or water
  • Shredded coconut
  • Crunchy caramel candy
  • White chocolate and coconut sheets


  1. Preheat oven to 170c degrees and grease the pan.
  2. In a large bowl put sugar, light brown sugar, sour cream, oil, eggs, vanilla and salt and beat until blended.
  3. Add flour, almonds and baking powder and mix until uniform.
  4. Pour the mixture into the pan.
  5. Bake for 15-20 minutes or until golden and a toothpick inserted into the center comes out with moist crumbs.
  6. Cool completely.
  7. Using a Parisienne spoon make a small hole of the middle part of each cupcake. Generously fill the holes with Dulce de Leche.
  8. Coconut cream: in a mixer bowl put cream, powdered sugar, vanilla, stabilizer and coconut extract and whip at high speed until you get a stable whipped cream.
  9. Transfer the whipped cream into a pastry bag fitted with 2 cm round piping tip, and drizzle mounds of cream on top of each cupcake.
  10. Drizzle some Dulce de Leche diluted in some water, and decorate with coconut, crunchy caramel and white chocolate sheets.

Recipe Notes

  • Keep the cupcakes in a closed container in the refrigerator up to 5 days.
  • It is recommended to use Dulce de Leche that is made in Argentina.