Makes 12 cupcakes
Ingredients
Cupcakes
Nonstick cooking spray, for greasing
½ cup (1 stick) unsalted butter, room temperature
½ cup granulated sugar 2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup dulce de leche
⅔ cup whole milk
1½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon kosher salt
Frosting
½ cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
4 cups powdered sugar
⅓ cup plus 2 tablespoons heavy cream
½ teaspoon vanilla extract
18–20 drops of green food colouring
Small candy eyes
Preparation
1. Make the cupcakes: Preheat the oven to 375°F(190°C). Line a 12-cup muffin tin with liners and spray with nonstick spray.
2. In a large bowl, use an electric hand mixer on medium speed to cream together the butter and sugar until light and fluffy. Add the eggs, vanilla, dulce de leche, and milk and beat until completely combined and smooth.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients in 2 additions, mixing on low speed until fully incorporated.
5. Divide the batter between the prepared cupcake liners, filling each a little more than halfway.
6. Bake the cupcakes for 17–20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Remove from the oven and let cool completely, 20–30 minutes.
7. Meanwhile make the frosting: In a medium bowl, use an electric hand mixer on medium-high speed to beat together the butter and cream cheese until fluffy. Add the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated. Add the heavy cream, vanilla, and green food colouring and whip until the frosting is smooth and evenly colored. Transfer the frosting to a piping bag fitted with a large round tip.
8. Frost each cupcake by holding the piping bag upright and piping a swirl of frosting about 1½ inches high. Place 2 candy eyes on top of each green swirl.
9. Refrigerate the cupcakes until ready to serve.
10. Enjoy!