These delectable Tres Leches Cupcakes bring Mexico’s beloved dessert to a perfectly portioned treat. Each tender vanilla cupcake soaks up a heavenly blend of three milks, creating an irresistibly moist texture that melts in your mouth. Ready in just over 90 minutes, these indulgent handheld delights strike the perfect balance between simple preparation and stunning results. With only 236 calories per serving, you can savor every creamy, sweet bite without guilt.
Ingredients for Tres Leches Cupcakes
- Dry Base: 1 cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt – sift together for best results
- Egg Mixture: 5 large eggs (separated), 1 cup granulated sugar (divided)
- Wet Mix: ⅓ cup whole milk, 1 tsp vanilla extract
- Three-Milk Blend: 12 oz evaporated milk, 14 oz sweetened condensed milk, ¼ cup whole milk
- Topping: 1 pint heavy whipping cream, 3 tbsp powdered sugar, ½ tsp vanilla extract
- Extras: Foil muffin liners, ground cinnamon for garnish
Step-by-Step Instructions
- Preparation: Preheat oven to 350°F and line muffin tin with foil liners
- Mix Dry: Combine flour, baking powder, and salt in a medium bowl
- Yolk Base: Beat egg yolks with ¾ cup sugar until pale yellow, then add milk and vanilla
- Combine: Gently fold yolk mixture into flour mixture until just combined
- Egg Whites: Beat whites with remaining sugar until stiff peaks form, then fold into batter
- Bake: Fill liners ¾ full, bake 12-16 minutes until toothpick comes clean
- Milk Soak: Poke holes in cooled cupcakes, pour 2 tbsp milk mixture over each
- Rest: Refrigerate minimum 1 hour or overnight
- Finish: Top with whipped cream mixture and dust with cinnamon before serving
Cooking Techniques
Hey there! Let’s talk about making these lovely Tres Leches Cupcakes extra special. The magic happens in two key steps: First, when you fold those fluffy egg whites into the batter – do this super gently to keep all that wonderful air inside! Second, when adding the milk mixture, take your time. Pour it slowly and steadily over each cupcake, giving the liquid a chance to soak in nicely. Think of it like watering a tiny garden – slow and steady wins the race!
Storage Tips
These milk-soaked beauties need a little extra care! Keep them in the fridge in an airtight container for up to 3 days. Add the whipped cream topping just before serving – this keeps everything fresh and pretty. If you’re planning ahead, you can make the cupcakes and soak them in the milk mixture up to 24 hours before serving. Just hold off on that whipped cream until party time!
Serving Suggestions
Ready to make these cupcakes shine? While they’re amazing on their own, try these simple touches: Add a sprinkle of cocoa powder instead of cinnamon for a chocolate twist, or top with fresh berries for a pop of color. Serving for a party? Set up a little topping station with different fruits, nuts, and spices so everyone can decorate their own. These taste best when served cold straight from the fridge – the cool, creamy texture is just perfect!
Tres Leches Cupcakes
Equipment
- Standard muffin tin
- Electric mixer
- Foil muffin liners
Ingredients
For the Cupcakes
- 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
For the Milk Mixture
- 12 ounce evaporated milk
- 14 ounce sweetened condensed milk
- 1/4 cup whole milk
For the Whipped Cream Topping
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon for topping
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don’t use standard paper liners; the milk mixture will soak through).
- In a medium bowl combine flour, baking powder, and salt.
- Separate the eggs, placing the eggs in one bowl and the egg whites in another. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the ⅓ cup milk and vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
- Use electric beaters to beat the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until stiff peaks.
- Fold egg whites into the batter just until combined.
- Divide batter among muffin liners. (Fill them ¾ full for about 22 cupcakes.)
- Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
- Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
- Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
- Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired.
