Tres Leches Cupcakes Recipe
Tres Leches Cupcakes are my favorite dessert to share when I want to see faces light up around the table. These petite cakes capture the melt-in-your-mouth magic of the classic tres leches, but in a convenient, party-ready format. Imagine a vanilla-scented cupcake soaked with a trio of creamy milks, crowned with clouds of fresh whipped cream and a sprinkle of cinnamon — it’s pure joy in every bite. Whether you’re celebrating a special occasion or just want a reason to whip up something delightful, Tres Leches Cupcakes deliver a taste of happiness you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Tres Leches Cupcakes is their simplicity — yet each ingredient plays a crucial role in achieving that dreamy texture and irresistible flavor. Don’t skip or substitute if you can; this elegant combination is where the magic happens!
- All-purpose flour: Creates the soft, delicate structure every perfect cupcake needs.
- Baking powder: Adds a gentle lift so each cupcake comes out light and airy, ready to soak up those luscious milks.
- Salt: Just a pinch brings all the flavors into sharp, beautiful focus.
- Cinnamon: Adds a warm, subtle spice that really sets these cupcakes apart from other recipes.
- Eggs (separated): Separating whites and yolks ensures maximum fluff and a tender crumb — the secret to the perfect base for a milk soak.
- Sugar (divided): Sweetens the batter and helps stabilize the whipped egg whites for that melt-away texture.
- Coconut milk: Lends a subtle tropical twist that brings extra richness and depth to the cake.
- Vanilla extract: Rounds out all the flavors with a cozy, aromatic note.
- Heavy whipping cream: Used in both the milk soak and the whipped topping — double the indulgence!
- Sweetened condensed milk: The key to that silky, custardy tres leches experience.
- Evaporated milk: Adds milky richness without heaviness, blending perfectly with the other milks.
- Powdered sugar: Sweetens the whipped cream just enough to make it irresistible.
- Cinnamon sugar: Sprinkled on top for a bit of sparkle and a punch of flavor.
- Fresh sliced strawberries: The bright, juicy finish that balances all the creaminess with a hint of tang and color.
How to Make Tres Leches Cupcakes
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350 degrees F and lining a muffin pan with cupcake liners. This step keeps everything neat and ensures that the soaked cupcakes come out of the pan in perfect, pretty shape.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. This simple mixture is the backbone of your cupcakes, giving them both structure and that lovely hint of spice.
Step 3: Whip Up the Yolks
Separate your eggs so you have yolks in one bowl and whites in another. Add 3/4 cup of the sugar to your yolks. Using a hand or stand mixer, beat until the yolks turn pale yellow and have a fluffy consistency. Mix in the coconut milk and vanilla extract, blending gently until just combined.
Step 4: Combine and Create the Batter
Now, join your silky yolk mixture to the dry ingredients. Fold gently to combine. This is the moment the batter starts coming to life — you’ll notice it turning smooth and scented with vanilla and cinnamon.
Step 5: Whip and Fold in Egg Whites
Beat the egg whites on high until soft peaks form, then sprinkle in the remaining 1/4 cup sugar and keep beating until stiff but not dry. Carefully fold these whites into your batter in batches, taking care to maintain the fluffiness — this is vital for that light, airy cupcake texture Tres Leches Cupcakes are famous for.
Step 6: Bake the Cupcakes
Scoop your finished batter into the lined muffin pan, filling each about 3/4 full. Bake for around 15 minutes, or until a toothpick poked in the center comes out clean. Let the cupcakes cool completely on a wire rack for at least 10 minutes; this patience pays off when it’s time for soaking!
Step 7: Make the Tres Leches Soak
In a bowl, whisk together 1/2 cup heavy whipping cream, the entire can of sweetened condensed milk, and the evaporated milk until smooth. This mixture is the essence of Tres Leches Cupcakes: sweet, creamy, and incredibly luxurious.
Step 8: Soak the Cupcakes
With a sharp knife, score the tops of each cooled cupcake — this helps all that wonderful milk soak deep into the crumb. Pour one tablespoon of your milk mixture over each cupcake, allowing it to absorb before adding the next. Repeat until each cupcake has soaked up three tablespoons of liquid. Let them sit for about 20 minutes so every bite is blissfully moist.
Step 9: Whip Up the Topping
Beat the remaining heavy whipping cream in a chilled bowl until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks hold beautifully. This topping is light, creamy, and the perfect finishing touch.
Step 10: Decorate and Serve
Pipe the whipped cream generously over each cupcake. Add a sprinkle of cinnamon sugar and garnish with fresh sliced strawberries for a beautiful, festive look. Now your Tres Leches Cupcakes are ready for their big moment!
How to Serve Tres Leches Cupcakes
Garnishes
Generosity is the rule when it comes to toppings for Tres Leches Cupcakes. A swirl of whipped cream, a dusting of cinnamon sugar, and plump slices of strawberries are all you really need. If you’re feeling fancy, a little lemon zest or a sprig of fresh mint can make each cupcake look restaurant-worthy. The goal is to keep everything light and fresh to complement the luscious, creamy base.
Side Dishes
Pair these cupcakes with a bright berry salad or lightly candied citrus segments for a refreshing contrast. If it’s a dessert party, consider offering small glasses of espresso or a cinnamon-spiced hot chocolate. The cupcakes themselves are rich and moist, so simple, fresh sides work best to round out the experience.
Creative Ways to Present
Display Tres Leches Cupcakes on a cake stand under a glass dome for true show-stopping style, or nestle them into colorful cupcake wrappers on individual saucers for an elegant dinner party touch. For birthdays or brunches, set up a mini topping bar with different fresh fruits, toasted coconut, and chocolate curls so guests can customize their own cupcakes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tres Leches Cupcakes in an airtight container in the refrigerator. They actually get better as they rest, as the flavors soak in and amplify. Eat within two to three days for the best texture; after that, the cake may get overtly soggy.
Freezing
You can freeze the unfrosted, soaked cupcakes for up to one month. Just tightly wrap each cupcake in plastic wrap, then store in a freezer-safe container. When you’re ready, thaw overnight in the refrigerator and top freshly with whipped cream and fruit just before serving.
Reheating
Tres Leches Cupcakes are best enjoyed chilled or at room temperature, so there’s no need to reheat. If they’ve been in the fridge, simply allow them to sit out for 10–15 minutes before serving, and the flavors and texture will be just right.
FAQs
Can I make Tres Leches Cupcakes ahead of time?
Yes, these cupcakes are an excellent make-ahead dessert! Prepare and soak them a day in advance — just wait to add the whipped cream and garnishes until shortly before serving for the freshest flavor and prettiest presentation.
Do I need to use coconut milk in the batter?
Coconut milk gives a delicate, slightly tropical note, but if you don’t have any, substitute with whole milk or even almond milk. The cupcakes will still have their signature soft and creamy bite, though the coconut milk really adds something special.
Why do I need to score the tops before soaking?
Scoring the cupcakes helps the milk mixture penetrate evenly, making sure every bite is beautifully moist without any dry spots. If you skip this step, the liquid may just pool on top instead of soaking in.
How do I know my egg whites are whipped properly?
You want your whites to form stiff but not dry peaks. This means when you lift your beaters, the peaks should stand up and hold their shape but look glossy, not crumbly. Folding them gently into the batter is key for a light, airy cupcake.
Can I use store-bought whipped cream as a topping?
Homemade whipped cream is always going to taste fresher and hold its shape better, but in a pinch, stabilized store-bought whipped cream can work. Just add your garnishes right before serving, as store-bought tends to soften quickly.
Final Thoughts
If you love desserts that wow with both flavor and elegance, you’re going to fall for Tres Leches Cupcakes. They’re easy to make, impossible to resist, and sure to become a new favorite whether you’re baking for yourself or a crowd. Give this recipe a try and let those milky, cinnamon-kissed bites become the highlight of your next celebration!
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Tres Leches Cupcakes Recipe
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious and moist Tres Leches Cupcakes that are a delightful twist on the classic Tres Leches Cake. These individual treats are soaked in a rich milk mixture and topped with freshly whipped cream and strawberries for the perfect balance of flavors.
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 5 whole eggs; separated
- 1 cup Sugar; divided
- 1/3 cup Coconut Milk
- 1 tsp Vanilla Extract
- 1/2 cup heavy whipping cream
Tres Leches:
- 1 10oz can sweetened condensed milk
- 1 8oz can evaporated milk
- 2 cups heavy whipping cream
- 3 to 4 tbsp powdered sugar
Topping:
- cinnamon sugar
- fresh sliced strawberries
Instructions
- Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes:
- In a large bowl combine flour, baking powder, salt and cinnamon.
- In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gently incorporate yolk mixture into flour mixture.
- Beat egg whites on high until soft peaks form. Add the remaining 1/4 cup of sugar and beat until stiff but not dry. Gently fold egg whites into batter until incorporated being careful not to over mix.
- Scoop batter into cupcake liners and bake for 15 minutes or until toothpick inserted in center comes out clean. Remove to a wire rack to cool completely (about 10 minutes).
- In a bowl combine 1/2 cup heavy whipping cream, one can of sweetened condensed milk, and evaporated milk. Whisk until smooth and combined.
- Score the tops of each cupcake with a sharp knife so liquid can easily be absorbed.
- Pour one tablespoon at a time into each cupcake, let it absorb and continue until you have put 3 tablespoons into each cupcake. Let them stand and absorb for about 20 minutes.
- Beat the heavy whipping cream in a large bowl until soft peaks form, add the powdered sugar and continue to beat until stiff. Pipe the whipped cream onto each cupcake and sprinkle with cinnamon and sugar and top with fresh sliced strawberries.
For the Tres Leches:
For the Topping:
Notes
- These cupcakes are best served chilled.
- Adjust the sweetness of the whipped cream according to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Tres Leches, Cupcakes, Dessert, Mexican, Whipped Cream, Strawberries
