Tres Leches Cupcakes
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5.0
411 reviews
Excellent
Tres Leches Cupcakes
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These perfect Tres Leches Cupcakes are lightly soaked in a three milk mixture and topped with whipped cream and a sprinkle of cinnamon.
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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 can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup whole milk
- Foil muffin tin liners (not paper)
For the whipped cream:
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon , for topping
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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 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 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 1/4 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. (I fill them 3/4 full and am able to get 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. Enjoy!
Notes
- To make ahead: Make the cupcakes 1-2 days in advance (making them up to step 8 of the recipe) and store them, covered, in the refrigerator. (Do not poke holes in them yet).
- To freeze: Make cupcakes up to step 8 and allow them to cool completely. Do not poke holes in them yet. Store them in a freezer safe bag for 2-3 months. Allow them to thaw completely, then poke holes and pour milk mixture over them.
- Recipe adapted from Tres Leches Cake, from the Pioneer Woman.
Nutrition Information
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Calories
236kcal
(12%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
83mg
(28%)
Sodium
93mg
(4%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
473IU
(9%)
Vitamin C
1mg
(1%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cupcakes
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 83mg | 28% |
| Sodium | 93mg | 4% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
411 reviews
Excellent
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