Tres Leches Cupcakes are a delightful twist on the classic Tres Leches Cake. These cupcakes are incredibly moist, thanks to the three-milk mixture that gives them their signature rich and creamy texture. Perfect for parties, gatherings, or when you want a sweet treat, theyโre topped with whipped cream for a light, fluffy finish.
Why Youโll Love This Recipe
- Combines the classic flavors of Tres Leches in a portable, cupcake form.
- Moist, creamy, and full of flavor.
- Simple ingredients, yet they yield an impressive dessert.
- Ideal for celebrations or as a special treat.
- Customizable with different toppings like fresh fruit or cinnamon.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Large eggs
- Vanilla extract
- Whole milk
For the Tres Leches Mixture:
- Sweetened condensed milk
- Evaporated milk
- Heavy cream
For the Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Directions
- Preheat Oven: Preheat your oven to 350ยฐF (175ยฐC) and line a muffin tin with cupcake liners.
- Prepare Batter: In a bowl, whisk together the dry ingredientsโflour, baking powder, and salt. In another bowl, beat the butter and sugar until creamy, then add eggs and vanilla. Gradually mix in the dry ingredients, alternating with whole milk.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18โ20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
- Prepare Tres Leches Mixture: In a bowl, combine sweetened condensed milk, evaporated milk, and heavy cream.
- Soak Cupcakes: Poke holes in the cooled cupcakes using a fork or skewer, then pour the milk mixture over each cupcake. Allow the cupcakes to soak for at least 2โ3 hours in the fridge (or overnight for best results).
- Whipped Cream Topping: Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread onto the soaked cupcakes.
- Serve: Garnish with a sprinkle of cinnamon, fresh fruit, or chocolate shavings if desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Soaking Time: 2โ3 hours (or overnight)
Variations
- Flavor Twist: Add a touch of cinnamon or nutmeg to the batter for extra warmth.
- Toppings: Top with fresh strawberries, raspberries, or a drizzle of caramel sauce.
- Dairy-Free Option: Substitute the milk and cream with plant-based alternatives like coconut milk and almond milk.
- Mini Cupcakes: Make bite-sized treats by using a mini muffin tin; adjust baking time to 10โ12 minutes.
- Chocolate Version: Add cocoa powder to the batter for chocolate Tres Leches Cupcakes.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Tres Leches Cupcakes are best served cold, so no reheating is necessary.
FAQs
1. What does Tres Leches mean?
Tres Leches translates to “three milks” in Spanish, referring to the mixture of condensed milk, evaporated milk, and cream used in the recipe.
2. Can I make these cupcakes ahead of time?
Yes! They actually taste better after soaking in the milk mixture overnight.
3. Do I have to refrigerate Tres Leches Cupcakes?
Yes, they need to be stored in the refrigerator due to the milk mixture and whipped cream topping.
4. Can I freeze Tres Leches Cupcakes?
It’s not recommended as the milk mixture might affect the texture after thawing.
5. What can I use instead of whipped cream?
You can use a stabilized whipped topping or even a light cream cheese frosting.
6. Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend.
7. How do I prevent the cupcakes from getting soggy?
Ensure you donโt over-soak them with the milk mixture. Pour slowly and allow time for absorption.
8. Can I make these without liners?
It’s better to use liners to hold the soaked cupcakes together and make serving easier.
9. What if I donโt have all three types of milk?
You can substitute one of the milks with additional heavy cream or half-and-half.
10. Can I add alcohol to this recipe?
Yes, a splash of rum or Kahlua can be added to the milk mixture for an adult version.
Conclusion
Tres Leches Cupcakes are a delightful and indulgent treat that combines the creamy richness of Tres Leches Cake with the convenience of individual servings. Whether for a party or a simple dessert at home, these cupcakes are sure to impress. With endless variations and simple preparation steps, theyโre a must-try for any dessert lover!
Print
Tres Leches Cupcakes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including soaking time)
- Yield: Approximately 22 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Tres Leches Cupcakes are a delightful twist on the traditional Latin American Tres Leches Cake. These light and airy cupcakes are soaked in a mixture of three milksโevaporated milk, sweetened condensed milk, and heavy creamโresulting in a moist and flavorful dessert. Topped with whipped cream and a sprinkle of cinnamon, they’re perfect for any occasion.
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
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) 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 sprinkling
- Fresh strawberry slices, for garnish (optional)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350ยฐF (175ยฐC). Line a standard muffin tin with foil liners; avoid using paper liners as the milk mixture can soak through.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the egg yolks with ยพ cup of the sugar on high speed until the mixture turns pale yellow. Stir in the โ cup of whole milk and vanilla extract.
- In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ยผ cup of sugar, continuing to beat until stiff peaks form.
- Gently fold the egg yolk mixture into the flour mixture until just combined. Then, carefully fold in the beaten egg whites until the batter is smooth and well combined.
- Divide the batter evenly among the prepared muffin cups, filling each about ยพ full.
- Bake for 12-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool completely in the pan.
- Soak the Cupcakes:
- Once the cupcakes have cooled, use a long toothpick or thin skewer to poke holes deeply all over each cupcake, being careful not to pierce through the liners.
- In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and the ยผ cup of whole milk.
- Slowly spoon about 2 tablespoons of the milk mixture over each cupcake, allowing it to absorb before adding more.
- Place the soaked cupcakes in the refrigerator for at least 1 hour, or overnight, to ensure they fully absorb the milk mixture.
- Prepare the Whipped Cream Topping:
- In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Just before serving, top each cupcake with a generous dollop of whipped cream. Sprinkle with ground cinnamon and garnish with fresh strawberry slices, if desired.
Notes
- For best results, use foil liners to prevent the milk mixture from leaking.
- These cupcakes can be made a day in advance and stored in the refrigerator. Add the whipped cream topping just before serving to maintain its texture.
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