5 from 18 votes
Tres Leches Cupcakes Recipe
Tres Leches Cupcakes combine a soft butter-based cake with a soak of evaporated, sweetened condensed, and heavy cream milks. Once baked and soaked by poking holes and pouring the milk mixture, the cupcakes absorb the liquid, becoming moist and tender. They are finished with a creamy buttercream frosting and garnished with strawberries, offering a rich, creamy dessert cupcake experience.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
12
Calories:
742 kcal
Course:
Dessert
Cuisine:
American, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 742
% 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.