Craving something sweet, creamy, and utterly indulgent? These Tres Leches Cupcakes are the perfect treat!
Inspired by the traditional Latin American Tres Leches Cake, these mini cupcakes are soaked in a decadent mixture of three types of milk, making every bite melt-in-your-mouth delicious.
Topped with a fluffy whipped cream frosting and a dash of cinnamon, these cupcakes are sure to be a crowd-pleaser at any celebration or special occasion.
Whether you’re serving them for a birthday party, a potluck, or simply satisfying your sweet tooth, these cupcakes are a delightful twist on the classic Tres Leches Cake. Let’s dive into the ingredients and steps for creating these heavenly cupcakes.
Ingredients List
Cupcake Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12-ounce can evaporated milk
- 14-ounce can sweetened condensed milk
- 1/4 cup whole milk
- Foil muffin tin liners (not paper)
Whipped Cream Topping
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon (for topping)
These ingredients combine to create soft, spongy cupcakes with a sweet, creamy milk soak and a luxurious whipped cream topping. The foil muffin tin liners are crucial for keeping the cupcakes moist while soaking in the milk, so make sure to use them for the best results.
Required Kitchen Tools
When preparing Tres Leches Cupcakes, it’s important to have the right tools on hand. These kitchen tools will make your baking process smoother and ensure your cupcakes turn out perfectly:
- Hand or Stand Mixer: Ideal for beating the egg whites to soft peaks and mixing the cupcake batter efficiently.
- Muffin Tin: A standard muffin tin will work, but make sure to use foil liners to prevent any sticking and ensure the cupcakes can absorb the milk soak evenly.
- Large Mixing Bowls: For separating eggs and mixing the dry and wet ingredients.
- Whisk: Essential for mixing the dry ingredients and whipping the egg whites.
- Piping Bag (Optional): If you want a neat, decorative swirl of whipped cream topping, a piping bag fitted with a star tip will do the trick.
Having these tools ready will streamline the process and help you achieve the best Tres Leches Cupcakes!
Preparing the Cupcake Batter
The key to achieving soft, airy, and flavorful Tres Leches Cupcakes is in the batter preparation. It starts with separating the eggs and ensuring you beat the egg whites to the perfect consistency. Follow these steps to make sure your cupcakes are light and fluffy!
Step 1: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps prevent lumps in your batter and ensures even distribution of the dry ingredients. Set this aside for later.
Step 2: Separate the Eggs
Carefully separate the egg yolks from the egg whites. Place the yolks in one large bowl and the whites in a separate clean bowl. It’s important that no egg yolk gets into the whites, as that could prevent the whites from whipping properly.
Step 3: Beat the Egg Whites
Using a hand or stand mixer, beat the egg whites on high speed until they form soft peaks. This usually takes about 2-3 minutes. Once soft peaks form, gradually add 1/2 cup of sugar and continue beating until stiff peaks form. The egg whites should be glossy and hold their shape when you lift the beaters.
Step 4: Beat the Egg Yolks and Sugar
In the bowl with the egg yolks, add the remaining 1/2 cup of sugar. Beat the yolks and sugar together until the mixture is light and fluffy—this should take about 3 minutes. Add the vanilla extract and whole milk, and continue to mix until smooth.
Step 5: Combine Wet and Dry Ingredients
Now it’s time to bring everything together. Gently fold the flour mixture into the egg yolk mixture in small batches, alternating with the whipped egg whites. Start by adding a spoonful of flour, then a spoonful of egg whites, and continue until everything is incorporated. Be careful not to deflate the egg whites—use a gentle folding motion to maintain the batter’s fluffiness.
Step 6: Bake the Cupcakes
Spoon the batter into your prepared muffin tin, filling each liner about 2/3 full. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean. These cupcakes should be lightly golden and firm to the touch.
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. The key here is to allow the cupcakes to cool completely before soaking them in the milk mixture.
Soaking the Cupcakes in Tres Leches
Now comes the fun part—soaking the cupcakes in the delicious Tres Leches mixture! This is what makes these cupcakes so unique and irresistibly moist. The cupcakes absorb a rich and creamy milk mixture, making each bite incredibly flavorful. Follow these steps carefully to achieve the perfect soak.
Step 1: Prepare the Milk Soak
In a large bowl or measuring cup, combine the evaporated milk, sweetened condensed milk, and whole milk. Whisk everything together until well combined. This will create the perfect balance of sweetness and creaminess for soaking the cupcakes.
Step 2: Soak the Cupcakes
Once your cupcakes have completely cooled, it’s time to soak them. Using a spoon or a small ladle, carefully pour the milk mixture over each cupcake. You want to ensure that the milk soaks into each cupcake without drowning them, so add the milk slowly. As the cupcakes absorb the milk, you’ll notice them becoming very moist and slightly puffier. Don’t be afraid to pour generously—it’s what makes these cupcakes so decadent!
Allow the cupcakes to absorb the milk for at least 30 minutes. If you have the time, letting them soak in the fridge for 1-2 hours will yield even richer results. Just make sure they don’t become soggy.
Step 3: Refrigerate the Cupcakes
After soaking, transfer the cupcakes to the fridge to chill. This will help the milk mixture fully integrate into the cupcakes and set the texture. Chilling the cupcakes also helps the whipped cream topping stay fluffy when applied.
Whipped Cream Topping and Final Assembly
The whipped cream topping is the crowning glory of these Tres Leches Cupcakes. It adds a light, airy texture that balances out the richness of the milk-soaked cupcakes. With just a few ingredients, you can create a fluffy topping that perfectly complements these delicious treats.
Step 1: Make the Whipped Cream
In a large mixing bowl, pour the heavy whipping cream. Use a hand or stand mixer to beat the cream on high speed. As it starts to thicken, gradually add the powdered sugar and vanilla extract. Continue whipping until soft peaks form. The whipped cream should be light and fluffy but still hold its shape when piped onto the cupcakes. Be careful not to over-whip, as it can turn into butter.
Step 2: Pipe the Whipped Cream onto the Cupcakes
Once the cupcakes are chilled and the milk soak has fully absorbed, it’s time to top them with the whipped cream. You can either use a spoon to dollop a generous amount on top of each cupcake or, for a more decorative look, transfer the whipped cream into a piping bag fitted with a star tip. Pipe a beautiful swirl of whipped cream onto each cupcake, ensuring it covers the top completely.
Step 3: Add a Touch of Cinnamon
To give your cupcakes that perfect finishing touch, sprinkle a light dusting of ground cinnamon on top of the whipped cream. This adds a hint of spice that pairs wonderfully with the sweet and creamy flavor of the Tres Leches.
Step 4: Serve and Enjoy!
Your Tres Leches Cupcakes are now ready to be served! These cupcakes are best enjoyed the same day they are topped, but they will stay fresh in the fridge for up to 3 days. The whipped cream may soften over time, but the cupcakes will still be wonderfully moist and flavorful.
Storage Instructions
How to Keep Tres Leches Cupcakes Fresh
If you have leftovers (which is unlikely!), store the cupcakes in an airtight container in the fridge. The cool temperature will help maintain the cupcakes’ moist texture and keep the whipped cream topping fresh. Enjoy within 3 days for the best flavor and texture.
Can You Freeze Tres Leches Cupcakes?
While the soaked cupcakes can technically be frozen, the whipped cream topping does not freeze well. If you want to prepare them ahead of time, you can freeze the milk-soaked cupcakes without the topping. Wrap them individually in plastic wrap and place them in a freezer-safe container. To enjoy, thaw the cupcakes at room temperature and top with fresh whipped cream.
Conclusion
Making Tres Leches Cupcakes is an easy way to enjoy the classic flavors of Tres Leches Cake in a more portable and fun format. These moist, milk-soaked cupcakes are a true indulgence, with the light whipped cream and sprinkle of cinnamon taking them to the next level of deliciousness. Whether you’re celebrating a special occasion or just treating yourself to something sweet, these cupcakes are sure to impress.
