Tres Leches Cupcakes

Tres leches cupcakes are a delightful twist on the classic Mexican dessert, featuring light and airy sponge cupcakes soaked in a rich three-milk mixture and topped with whipped cream. These moist, decadent treats are perfect for parties, celebrations, or when you’re craving something indulgent yet elegant.

Why You’ll Love This Recipe

• Moist and flavorful: The three-milk soak ensures every bite is rich and delicious.
• Perfect for sharing: Individual portions make them ideal for gatherings.
• Simple ingredients: Made with pantry staples for easy preparation.
• Customizable: Add a touch of cinnamon or fresh fruit for extra flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Eggs, separated
• Granulated sugar
• Whole milk
• Vanilla extract

For the Three-Milk Soak:

• Sweetened condensed milk
• Evaporated milk
• Whole milk or heavy cream

For the Topping:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Optional: Ground cinnamon or fresh fruit for garnish

Directions

this recipe

For the Cupcakes:

1. Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Beat the egg yolks: In a large bowl, beat the egg yolks with half the sugar until pale and fluffy. Mix in the whole milk and vanilla extract.
4. Beat the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
5. Combine: Gently fold the dry ingredients into the egg yolk mixture. Then, carefully fold in the whipped egg whites until just combined.
6. Bake: Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

For the Three-Milk Soak:

1. Prepare the soak: In a small bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk or heavy cream.
2. Soak the cupcakes: Poke holes in the cooled cupcakes using a skewer or fork. Slowly pour the milk mixture over each cupcake, allowing it to soak in. Refrigerate for at least 2 hours or overnight for best results.

For the Topping:

1. Whip the cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Decorate: Pipe or spread the whipped cream over the soaked cupcakes. Garnish with a sprinkle of cinnamon or fresh fruit if desired.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 40 minutes

Variations

• Coconut Tres Leches: Replace whole milk in the soak with coconut milk and top with shredded coconut.
• Chocolate Tres Leches: Add 2 tablespoons of cocoa powder to the cupcake batter for a chocolate twist.
• Spiced Version: Mix a pinch of cinnamon and nutmeg into the batter for warm, spiced flavors.
• Berry Topping: Garnish with fresh strawberries, raspberries, or blueberries for a fruity finish.
• Dulce de Leche Drizzle: Add a drizzle of dulce de leche over the whipped cream for extra decadence.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the unsoaked cupcakes for up to 2 months. Thaw and soak before serving.
• Reheating: These cupcakes are best served chilled and do not require reheating.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and soak the cupcakes a day in advance. Add the whipped cream topping just before serving.

How do I prevent the cupcakes from becoming soggy?

Ensure the cupcakes are fully cooled before adding the milk mixture, and use a small amount of soak at a time to avoid oversaturating them.

Can I use store-bought whipped cream?

Yes, store-bought whipped cream works as a quick alternative, though homemade offers a fresher taste.

What’s the best way to poke holes in the cupcakes?

Use a skewer, fork, or toothpick to create evenly spaced holes for better milk absorption.

Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free 1:1 baking flour.

Can I use a different type of milk for the soak?

Yes, you can use almond milk, oat milk, or even more evaporated milk for variations.

How do I prevent the whipped cream from melting?

Ensure the cupcakes are thoroughly chilled before topping, and keep them refrigerated until serving.

Can I double this recipe?

Absolutely! Double the ingredients and bake in batches for a larger crowd.

What can I use instead of cupcake liners?

Grease the muffin tin well and dust with flour if you don’t have liners.

Can I make a cake instead of cupcakes?

Yes, bake the batter in a 9×9-inch pan and follow the same soaking and topping instructions.

Conclusion

Tres leches cupcakes are a decadent yet easy-to-make dessert that’s perfect for any occasion. With their moist texture, rich flavor, and elegant presentation, they’re sure to impress. Try this recipe today and enjoy a bite-sized version of the classic tres leches cake!

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