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Tres Leches Cupcakes

Light, fluffy Tres Leches Cupcakes are drenched in a three milk mixture, just like classic Tres Leches Cake, but in handheld form! Topped with sweetened whipped cream, a light dusting of cinnamon, and fresh strawberries, these make a wonderful finish to any Mexican dinner!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 24 cupcakes
Calories: 161 kcal
Course: Dessert , Cake
Cuisine: Mexican

Ingredients

Cupcakes
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar, divided
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk
Tres Leches Soak
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) Can evaporated Milk
  • 1/2 cup whole milk
Decorating
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • ground cinnamon, for sprinkling
  • strawberries or maraschino cherries, for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line two 12-count muffin tins with foil cupcake liners. Whisk flour, baking powder, baking soda, and salt together in a bowl and set aside. Separate egg yolks and whites into separate bowls.
  2. In a large bowl, beat the egg yolks and 3/4 cup of the sugar on medium-high speed for 2-3 minutes until creamy and light in color. Add the milk and vanilla, beating and scraping down the sides and bottom of the bowl to combine.
  3. Add the flour mixture, mixing just to combine. The batter will be thick.
  4. Beat the egg whites on medium-high speed using an electric mixer until frothy, about 1 minute. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
  5. Gently fold the egg whites into the cake batter so as not to deflate the egg whites. Use an ice cream scoop to evenly divide the batter between the cupcake liners.
  6. Bake for 15-16 minutes until golden brown on top and the cupcakes bounce back to the touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.
  7. Pierce the tops of each cupcake several times with the tines of a fork to create holes down into the cupcakes. Whisk the sweetened condensed milk, evaporated milk, and whole milk, then transfer to a squeeze bottle.
  8. Soak each cupcake with the milk mixture, a little at a time, until all of the milk has been soaked up. It may seem like too much at first, but if you do a little on each cupcake, then let it soak in while you move on to the others, you can return to the first ones and repeat the process a couple of times until all of the milk mixture has been soaked up. Refrigerate for two hours.
  9. Beat the heavy cream, powdered sugar, and vanilla in a bowl until stiff peaks form. Pipe or spoon onto the tops of the soaked cupcakes, then sprinkle with a dusting of ground cinnamon. Top with sliced strawberries or maraschino cherries, then serve.

Notes

  • You can make the cupcakes in advance and freeze them without soaking for up to 3 months. Just thaw on the counter, poke the whole, and add the milk mixture when you are ready to serve.
  • Don't top with the whipped cream until just before serving. The cupcakes can be made and soaked up to 2 days in advance and refrigerated until ready for topping.

Nutrition Information

Calories 161kcal (8%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 67mg (22%) Sodium 74mg (3%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 362IU (7%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 161

% Daily Value*

Calories 161kcal 8%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 74mg 3%
Potassium 67mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 362IU 7%
Vitamin C 1mg 1%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.