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 milks—evaporated milk, sweetened condensed milk, and heavy cream—resulting in a moist and flavorful dessert. Topped with whipped cream and a sprinkle of cinnamon, they’re perfect for any occasion.

Ingredients

Units Scale

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)

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Instructions

Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). 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 ¾ cup of the sugar on high speed until the mixture turns pale yellow. Stir in the ⅓ 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 ¼ 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 ¾ 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 ¼ 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.