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!
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.