Tres Leches Cupcakes
User Reviews
5
Tres Leches Cupcakes
Description
These Tres Leches Cupcakes start with a batter where egg yolks are beaten with sugar, milk, and vanilla, then gently combined with flour. Separately, egg whites are whipped with sugar to stiff peaks and folded in for an airy texture. The batter is portioned into foil-lined muffin tins and baked until a toothpick comes out clean. Foil liners are used because the cupcakes will be soaked and paper liners would get soggy.
After cooling, the cupcakes are typically pierced to allow a mixture of evaporated milk, sweetened condensed milk, and milk to soak in, creating a characteristic moist and creamy texture. The topping is a whipped cream sweetened and flavored with vanilla, dusted with cinnamon for contrast. This dessert balances light cake texture with rich, milky sweetness.
For make-ahead, bake and cool the cupcakes and store them covered in the refrigerator without soaking or piercing them. They can also be frozen at this stage for 2-3 months. Before serving, thaw, poke holes, and add the milk soaking mixture.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large egg separated
- 1 cup granulated sugar , divided
- 1/3 cup milk whole
- 1 teaspoon vanilla extract
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup milk whole
- 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
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
- Make cupcakes 1-2 days ahead and store covered in the refrigerator before soaking them with the milk mixture.
- Freeze baked and cooled cupcakes (without soaking or piercing) in freezer-safe bags for 2-3 months; thaw fully before finishing.
- Use foil liners to prevent sogginess when soaking cupcakes with the milk mixture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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