Servings
Font
Back
Tres Leches Cupcakes
5 from 233 votes

Tres Leches Cupcakes

Tres Leches Cupcakes combine a fluffy sponge batter made from separated eggs and whipped egg whites with a soaking mixture of evaporated milk, sweetened condensed milk, and milk. The batter is baked in foil muffin liners, cooled, then pierced to absorb the milk mixture, resulting in a moist, milky cake. Whipped cream frosting topped with cinnamon completes the dessert.

Prep Time
20 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 22 cupcakes
Calories: 236 kcal
Course: Dessert
Cuisine: American, Mexican

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  5. 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.
  6. Fold egg whites into the batter just until combined.
  7. Divide batter among muffin liners. (I fill them 3/4 full and am able to get about 22 cupcakes.)
  8. 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.
  9. Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
  10. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
  11. Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
  12. Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
  13. 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

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%)

Nutrition Facts

Serving: 22 cupcakes

Amount Per Serving

Calories 236

% 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.