Tres Leches Cupcakes Recipe
User Reviews
5
Tres Leches Cupcakes Recipe
Description
This Tres Leches Cupcakes Recipe begins with a batter of butter, sugars, egg yolks, vanilla, and milk mixed with sifted flour, baking soda, baking powder, and salt. Egg whites are beaten separately and folded in for a light texture. The cupcakes bake until a toothpick comes out clean. While baking, a milk mixture of evaporated milk, sweetened condensed milk, and heavy cream is prepared. After baking, holes are poked in the cupcakes, and the milk is slowly poured over to soak in. Once cooled, a vanilla buttercream frosting made with butter, powdered sugar, vanilla, salt, and heavy cream is whipped and spread on top. Strawberries add color and a fresh garnish.
The cupcakes are moist from the milk soak, with a tender crumb contrasting the smooth, sweet frosting. The milk infusion gives a creamy richness characteristic of tres leches desserts. Baking gently and avoiding over-mixing helps maintain a soft texture. Cooling completely before frosting prevents melting.
These cupcakes can be served chilled or at room temperature and pair well with fresh fruit or coffee. They are a festive treat with a subtle sweetness balanced by the milk soak. Preparing ahead by baking and soaking then frosting before serving helps manage timing for events.
Use a stand mixer for frosting to achieve smooth texture, and adjust baking time if using gluten-free flours. Avoid overmixing the batter to prevent toughness.
Ingredients
Tres Leches Cupcakes
- 3/4 cup butter softened, unsalted
- 2/3 cup sugar
- 1/3 cup brown sugar
- 3 egg separated
- 1 teaspoon vanilla
- 3/4 cup milk
- 1 cup all-purpose flour sifted
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
Frosting
- 3 ticks butter 1-1/2 cups or 24 tablespoons butter, softened
- 6 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon salt
- 3 tablespoons heavy cream
Garnish
- strawberries
Instructions
- Preheat the oven to 350° and line a cupcake pan with liners and spray with cooking spray.
- In a large bowl, beat the butter, sugar, brown sugar, and egg yolks till whipped and yellow.
- Add the vanilla and milk and beat until combined.
- Combine the flour, soda, baking powder and salt together and stir in.
- In a separate bowl, using clean and dry beaters, beat the whites till peaks form. Gently fold into the cake mix.
- Spoon the cupcake liners ¾ full and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- While the cupcakes are baking, combine the evaporated milk, sweetened condensed milk and the heavy cream.
- When the cupcakes come out of the oven, use a toothpick and poke holes all over the cupcakes.
- Slowly pour the sweetened milk over the cupcakes, repeat a few times. Allow the cupcakes to cool.
- Beat the butter until light and fluffy, then add the powdered sugar, vanilla, salt and heavy cream. Beat until combined.
- When the cupcakes have cooled, use a piping bag or a spatula and ice the cupcakes. Cut the strawberries in halves or slices and top the cupcakes with the strawberry pieces.
Notes
- Do not overmix cupcake batter to keep crumb tender and avoid toughness.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- Use a stand mixer to achieve smooth, velvet-like frosting texture with less effort.
- Gluten-free flours may require longer baking times; test with a toothpick for doneness.
- These cupcakes can be enjoyed chilled or at room temperature.
- Make ahead by baking and soaking cupcakes, refrigerate, then frost just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 742 kcal
% Daily Value*
| Calories | 742kcal | 37% |
| Carbohydrates | 95g | 32% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 461mg | 19% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 85g | 170% |
| Vitamin A | 1253IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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