Preheat your oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and dulce de leche.
In a separate bowl, whisk the flour and baking powder together.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While cooling, prepare the frosting by beating the heavy cream and powdered sugar together until soft peaks form.
Frost the cooled cupcakes generously with the cream mixture and drizzle with additional dulce de leche if desired.
