Tres Leches Cupcakes

Name: Tres Leches Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12 serving
Ingredients: ¾ cup unsalted butter; ⅔ cup granulated sugar; ⅓ cup light brown sugar; 3 large eggs; 1 cup of 2% or whole milk; 1 ½ teaspoons vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; ½ cup evaporated milk; ½ cup sweetened condensed milk; ½ cup heavy cream; 1 ½ cups unsalted butter; 6 cups confectioners' sugar; 1 teaspoon vanilla exract; ½ teaspoon salt; 3 tablespoons heavy cream; strawberries

User Reviews

4.6

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
12
Calories
754 kcal
Course
Cake
Cuisine
Mexican

Tres Leches Cupcakes

Jade Rice

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Homemade vanilla cupcakes with three kinds of milk soaked in giving you the moistest cupcakes ever! EASY to make and the buttercream frosting adds the perfect light touch to these AUTHENTIC tasting cupcakes!

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Ingredients

Servings

Cupcake Batter

¾ cup unsalted butter
⅔ cup granulated sugar
⅓ cup light brown sugar packed
3 large eggs separated
1 cup of 2% or whole milk
1 ½ teaspoons vanilla extract
1 cup all-purpose flour sifted
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda

Three Milks Mixture:

½ cup evaporated milk
½ cup sweetened condensed milk
½ cup heavy cream

Buttercream Frosting

1 ½ cups unsalted butter softened
6 cups confectioners' sugar sifted
1 teaspoon vanilla exract
½ teaspoon salt
3 tablespoons heavy cream
strawberries or raspberries, blackberries, blueberries optional for garnishing

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Instructions

Cupcake Batter

Preheat oven to 350F and line a 12-count cupcake pan with liners; set aside.
To the bowl of a stand mixer, or large bowl and handheld electric mixer, add the butter, sugars, and egg yolks on high speed until whipped and yellow. Scrape down the sides of the bowl.
Add the 2% or whole milk, vanilla, and beat to combine. Scrape down the sides of the bowl; set aside.
In a separate medium bowl whisk together the flour, baking soda, salt, and then add the dry ingredients mixture to the wet mixture, and beat to incorporate but don't overmix; set aside.
To a separate large bowl, add the egg whites* (See Notes for Tips on Separating Eggs), and using clean and dry beaters, beat the whites on high speed until stiff peaks form, but they aren't dry. Tips - Make sure that NO egg yolks are in the whites or they won't whip up well. And make sure to use clean, dry beaters and bowl.
Gently fold in the egg whites into the cupcake batter using a large rubber spatula. Do not stir aggressively, this is a gently folding in, turning over the batter with your spatula, over and over, until the whites have folded in.
Fill each cupcake liner 3/4-full with batter and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan midway through baking for even cooking.
Poke the cupcakes with a toothpick after they come out of the oven, going down about halfway, and poking them in about 10 spots each; set aside.
Three Milks - To a large measuring cup or bowl, add the 3 milks, and stir to combine.
Gently, slowly, and evenly pour the milk mixture over the cupcakes, allowing a bit of time for it to soak in, and going back and repeating as necessary until it's all been used. Note - The mixture will continue to absorb for a few hours after it's been poured in so it's best to make these cupcakes at least a few hours in advance. Make sure the cupcakes have completely cooled before frosting them.

Buttercream Frosting

To the bowl of a stand mixer, or large bowl and handheld electric mixer, add the butter and beat on high speed until light and fluffy. Scrape down the sides of the bowl.
Add the confectioners' sugar, vanilla, salt, and slowly drizzle in the heavy cream, stopping after 2 tablespoons. Beat on low speed and gradually increase the speed to high, and beat for a few minutes. Scrape down the sides of the bowl.
Add the remaining tablespoon of cream, and continue to beat until the frosting is light and fluffy. If necessary for consistency, add a bit more cream as needed.
If desired, you can simply spoon on or dollop on the frosting. I transferred the frosting into a piping bag and with a 1M tip, piped it on to each cupcake.
Optionally garnish with strawberries or other berries before serving.

Notes

*Make sure that you don't get any egg yolks in the egg whites. Egg whites won't beat well or whip up into stiff peaks if there is yolk in them. To guard against this, I always crack eggs when I need to separate them into a small bowl. I then pluck the yolk out with my fingers and set it aside where it needs to be. In this case, the main mixing bowl.
Then I repeat the process with the remaining eggs, always cracking into a small separate bowl and not the main mixing bowl in case you get a yolk that breaks. I find it easier to just grab the yolk with my fingers and pull it out than try to be fancy and "pass" back and forth the yolk between two neatly broken eggshells like you would see on a cooking show.
Storage: Cupcakes will keep airtight at room temp for up to 24 hours or airtight in the fridge for up to 5 days.

Nutrition Information

Show Details

Serving 1 Calories 754kcal (38%) Carbohydrates 89g (30%) Protein 6g (12%) Fat 43g (66%) Saturated Fat 27g (135%) Polyunsaturated Fat 14g Cholesterol 163mg (54%) Sodium 308mg (13%) Sugar 79g (158%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 754 kcal

% Daily Value*

Serving	1
Calories	754kcal	38%
Carbohydrates	89g	30%
Protein	6g	12%
Fat	43g	66%
Saturated Fat	27g	135%
Polyunsaturated Fat	14g	82%
Cholesterol	163mg	54%
Sodium	308mg	13%
Sugar	79g	158%