Description
These Tres Leches Cupcakes are a mini version of the classic dessert! Made with a light and fluffy sponge cake soaked in three types of milk, they’re topped with whipped cream for an irresistible treat. Perfect for parties, these individual desserts are both elegant and delicious.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For the Tres Leches Mixture:
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup whole milk
For the Whipped Cream Topping:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnishes:
- Ground cinnamon
- Fresh berries
- Chocolate shavings
Instructions
Make the Cupcakes:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, beat the eggs and sugar with a hand or stand mixer on high speed until pale and fluffy (about 2–3 minutes).
- Add vanilla and milk: Reduce the speed to low and mix in the vanilla extract and whole milk. Gradually add the dry ingredients, mixing just until combined.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Soak the Cupcakes:
6. Prepare the milk mixture: In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
7. Soak: Using a fork or skewer, poke holes in the top of each cooled cupcake. Slowly spoon 2–3 tablespoons of the milk mixture over each cupcake, allowing it to soak in. Refrigerate the cupcakes for at least 30 minutes to absorb the milk.
Make the Whipped Cream Topping:
8. Whip the cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
9. Frost the cupcakes: Pipe or spread the whipped cream onto the soaked cupcakes.
Serve:
10. Garnish: Sprinkle with ground cinnamon, fresh berries, or chocolate shavings if desired. Serve chilled.
Notes
- For an extra decadent touch, drizzle caramel sauce over the whipped cream.
- Store the cupcakes in the refrigerator for up to 3 days.
- Use a piping bag for a polished look, or simply spread the whipped cream with a spatula for a rustic finish.