Tres Leches Cupcakes

Every time I think of Tres Leches Cupcakes, I can’t help but smile and feel nostalgic. These cupcakes have been a cherished treat in my family for as long as I can remember. The rich, milky goodness and sweet, fluffy texture transport me back to warm summer days spent baking in my grandmother’s kitchen. It was always a joy to watch the cupcakes rise in the oven, filling the air with a delightful aroma. Each bite is like a tiny celebration, bursting with flavor and sweetness, making them perfect for any occasion.

What to Buy for Tres Leches Cupcakes

When it comes to making Tres Leches Cupcakes, the ingredients play a crucial role in the final outcome. Each component works together to create that signature moistness and rich flavor. From the fluffy eggs to the sweet granulated sugar, the right balance of these ingredients is essential for a successful cupcake.

• 1 cup all-purpose flour: The base for our cupcakes, providing structure and texture.
• 1 1/2 teaspoons baking powder: This leavening agent helps the cupcakes rise, ensuring a light and airy texture.
• 1/4 teaspoon salt: Enhances the flavors, balancing the sweetness of the cupcakes.
• 5 large eggs, separated: The yolks add richness, while the whipped whites lighten the batter.
• 1 cup granulated sugar, divided: Sweetens the cupcakes; some is used in the batter, and some in the whipped cream topping.
• 1/3 cup whole milk: Adds moisture and richness to the batter.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile of the cupcakes.
• 12 ounce canned evaporated milk: Contributes to the wet, milky texture after baking.
• 14 ounce canned sweetened condensed milk: Adds sweetness and creaminess, key for the soaking mixture.
• 1/4 cup whole milk: Complements the other milks in the soaking mixture.
• Foil muffin tin liners (not paper): Essential for baking as they don’t soak through like paper liners.
• 1 pint heavy whipping cream: Whipped to top the cupcakes for a rich finish.
• 3 tablespoons powdered sugar: Sweetens the whipped cream topping.
• 1/2 teaspoon vanilla extract: For flavoring the whipped cream topping.
• Ground cinnamon, for topping: Adds warmth and spice to the finished cupcakes.

Making Tres Leches Cupcakes

Now it’s time to put on your apron and bring these delightful Tres Leches Cupcakes to life! Follow these steps carefully to create the perfect treat. Trust me, you’ll want to savor each and every bite!

1. Preheat your oven to 350 degrees F. This will ensure that your cupcakes bake evenly and rise beautifully.
2. Line a standard muffin tin with foil liners. Avoid using paper liners, as the milk mixture can soak through them, leading to messy results.
3. In a medium bowl, combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gently whisk them together to aerate the mixture.
4. Separate the 5 large eggs. Place the yolks in one bowl and the whites in another. It’s crucial to keep them separate for the best texture.
5. Add 3/4 cup of granulated sugar to the bowl with the egg yolks. Mix on high speed until the yolks become pale yellow and creamy. This process is vital for achieving a fluffy cupcake.
6. In the same bowl, add 1/3 cup of whole milk and 1 teaspoon of vanilla extract. Stir gently until combined.
7. Pour the egg yolk mixture over the flour mixture. Carefully stir just until combined, being cautious not to over-mix. Over-mixing can lead to dense cupcakes.
8. In another bowl, use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar while mixing. Continue until you reach stiff peaks. The egg whites should hold their shape when you lift the beaters.
9. Gently fold the whipped egg whites into the batter. Use a spatula and fold until just combined; it’s okay if there are some visible streaks of white.
10. Divide the batter among the muffin liners, filling them about three-quarters full. You should be able to make around 22 cupcakes.
11. Bake in the preheated oven for 12 to 16 minutes, or until a toothpick inserted in the center comes out clean.
12. Once baked, remove from the oven and allow the cupcakes to cool completely. This step is essential for the soaking process!
13. Using a long toothpick or thin skewer, prick holes deeply all over each cupcake. Be careful not to poke through the liners.
14. In a small bowl, combine 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk, and 1/4 cup of whole milk. Whisk until well blended.
15. Slowly spoon 2 tablespoons of the milk mixture over each cupcake, allowing it to soak in gradually. This is where the magic happens!
16. Refrigerate the cupcakes for at least 1 hour, or overnight if possible, to let them soak up all that goodness.
17. Just before serving, whip the heavy cream, 3 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. This will make your topping light and fluffy.
18. Spoon a generous dollop of the whipped cream over the top of each cupcake. Finish with a sprinkle of ground cinnamon and fresh strawberry slices if desired. Enjoy every delicious bite!

Making Adjustments

If you’re looking to customize your Tres Leches Cupcakes, here are some helpful tips to consider:

• Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to three days.
• Freezing: These cupcakes can be frozen before soaking for up to three months. Just allow them to thaw completely before soaking.
• Flavor variations: Try adding different extracts, like almond or coconut, for a unique twist.
• Fruit toppings: Fresh fruits like berries or bananas can elevate your cupcakes and add a fresh touch.
• Serving suggestions: Pair your Tres Leches Cupcakes with a strong cup of coffee or tea for a delightful afternoon treat.

Serving This Tres Leches Cupcakes

Serving Tres Leches Cupcakes is as delightful as making them! Here are some ideas on how to present and enjoy them:

• Perfect for gatherings: These cupcakes shine at parties and potlucks, making them a versatile dessert for any event.
• Pair with fruit: Serve with fresh strawberries, raspberries, or other seasonal fruits for a refreshing contrast.
• Elegant presentation: Garnish with mint leaves or edible flowers for a beautiful touch.
• Serving temperature: They’re best served chilled; make sure to refrigerate them before serving.
• Enjoy at any time! Whether it’s a cozy family dinner or a festive celebration, these cupcakes are sure to impress.

FAQ

Conclusion

The Tres Leches Cupcakes are a fantastic dessert that combines rich, creamy flavors with a moist, fluffy texture that makes them truly special. I encourage you to give this recipe a try—you’ll be pleasantly surprised at how easy they are to make and how quickly they disappear. Your friends and family will be begging for your secret recipe, and each bite will surely create lasting memories around the table.

Tres Leches Cupcakes

The ultimate dessert for any occasion, these Tres Leches Cupcakes are moist, creamy, and bursting with sweet flavor. Perfect for gatherings or a cozy family treat, you'll love how easy they are to make. Indulge in this delicious cupcake recipe tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine Mexican

Servings 22 cupcakes

Calories 220 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 12 ounce canned evaporated milk
• 14 ounce canned sweetened condensed milk
• 1/4 cup whole milk
• 1 pint heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• ground cinnamon, for topping

Instructions

 

• Preheat your oven to 350 degrees F. This will ensure that your cupcakes bake evenly and rise beautifully.
• Line a standard muffin tin with foil liners. Avoid using paper liners, as the milk mixture can soak through them, leading to messy results.
• In a medium bowl, combine 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gently whisk them together to aerate the mixture.
• Separate the 5 large eggs. Place the yolks in one bowl and the whites in another. It's crucial to keep them separate for the best texture.
• Add 3/4 cup of granulated sugar to the bowl with the egg yolks. Mix on high speed until the yolks become pale yellow and creamy. This process is vital for achieving a fluffy cupcake.
• In the same bowl, add 1/3 cup of whole milk and 1 teaspoon of vanilla extract. Stir gently until combined.
• Pour the egg yolk mixture over the flour mixture. Carefully stir just until combined, being cautious not to over-mix. Over-mixing can lead to dense cupcakes.
• In another bowl, use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar while mixing. Continue until you reach stiff peaks. The egg whites should hold their shape when you lift the beaters.
• Gently fold the whipped egg whites into the batter. Use a spatula and fold until just combined; it's okay if there are some visible streaks of white.
• Divide the batter among the muffin liners, filling them about three-quarters full. You should be able to make around 22 cupcakes.
• Bake in the preheated oven for 12 to 16 minutes, or until a toothpick inserted in the center comes out clean.
• Once baked, remove from the oven and allow the cupcakes to cool completely. This step is essential for the soaking process!
• Using a long toothpick or thin skewer, prick holes deeply all over each cupcake. Be careful not to poke through the liners.
• In a small bowl, combine 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk, and 1/4 cup of whole milk. Whisk until well blended.
• Slowly spoon 2 tablespoons of the milk mixture over each cupcake, allowing it to soak in gradually. This is where the magic happens!
• Refrigerate the cupcakes for at least 1 hour, or overnight if possible, to let them soak up all that goodness.
• Just before serving, whip the heavy cream, 3 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form. This will make your topping light and fluffy.
• Spoon a generous dollop of the whipped cream over the top of each cupcake. Finish with a sprinkle of ground cinnamon and fresh strawberry slices if desired. Enjoy every delicious bite!

Notes

• Make ahead: Prepare the cupcakes 1-2 days in advance and store them in the refrigerator (don't poke holes yet).
• Freezing: Cool and store cupcakes in a freezer-safe bag for 2-3 months. Thaw completely before soaking.

Keyword easy dessert recipe, Mexican Dessert, moist cupcakes, Tres Leches Cupcakes