Tres Leches Cupcakes Recipe

Tres Leches Cupcakes are a moist and delicious. They are a perfect dessert for casual parties and celebrations. As the name indicates, they are made with three types of milk.

Tres Leches Cupcakes

If you’ve never had a Tres Leches cake before, don’t expect a light, fluffy cake.  These cupcakes are soaked in a sweetened milk mixture, and the texture is somewhere between cake and pudding.

Since cutting and serving a really moist cake can be challenging, individual Tres Leches Cupcakes are the perfect answer for a festive presentation. The cupcakes may be removed from the wrapper and eaten like a regular cupcake, or scooped out with a spoon if preferred.

Many Tres Leches recipes include brandy or rum in the soaking sauce. If you want to use liquor, simply add two or three tablespoons to the milk mixture before spooning it over the cupcakes.

How to Make Tres Leches Cupcakes

Make the vanilla and three milks (Tres Leches) mixture from vanilla pod pieces, sweetened condensed milk, evaporated milk, and whipping cream.

Yes, you can use vanilla extract, but pods or paste will give you a better flavor.

Prepare the egg whites by beating until stiff peaks form.  The yolks are beaten separately, until thick. The two are then folded together in a large bowl.

Mix the tres leches cupcake batter together.

Spoon the batter into  each of the cupcake liners & bake.

Foil liners are preferable over paper liners, as liquid will be added after baking.

Poke holes in the baked cupcakes.

Spoon the milk sauce over the cupcakes shortly before serving.

Top the Tres Leches Cupcakes with whipped cream and a cherry.

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Tres Leches Cupcakes Recipe

Prep Time

35 mins

Cook Time

20 mins

chill

2 hrs

Total Time

55 mins

 

Tres Leches Cupcakes are a moist and delicious cupcake that your guests will go crazy over!

Course: Dessert

Cuisine: Mexican

Keyword: tres leche cupcakes

Servings: 24

Calories: 240 kcal

Author: Mom Foodie Contributor

Ingredients

• 1 vanilla bean
• 1 can 14 oz sweetened condensed milk
• 1 cup evaporated milk
• 1/2 cup heavy whipping cream
• 6 eggs room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Liquor brandy, rum, or tequila if desired
• Foil cupcake liners
• Maraschino cherries

Topping:

• 1 pint 2 cups heavy whipping cream
• 1/2 cup powdered sugar

Instructions

1. Split the vanilla bean lengthwise and scrape out the vanilla seeds. Set the seeds aside for later.
2. Break the vanilla bean pod into 1-inch pieces.
3. In a small pan over low heat, combine the vanilla pod pieces, sweetened condensed milk, evaporated milk, and whipping cream. Heat just until warm, and then remove from heat to cool.
4. Heat oven to 375 F.
5. Separate the eggs, putting the whites into a medium bowl and the yolks into a large bowl.
6. Beat the egg whites until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form. Set aside.
7. Beat the yolks until thick and lighter in color – about 3 minutes. Add the vanilla extract and 1 tablespoon milk and mix well.
8. Put the egg whites on top of the yolks. Add the vanilla and vanilla bean seeds and fold all together gently until there are only small lumps of egg white in the mixture.
9. Combine the flour, baking powder, and salt. Add to the egg mixture in three increments, folding the dry ingredients in gently and completely each time. Batter will be thick.
10. Place foil cupcake liners in cupcake pans. Fill each half-full.
11. Place in oven and immediately turn heat down to 350 F.
12. Bake for 15-17 minutes, or until the tops are just beginning to turn golden.
13. Cool on cake racks.
14. Strain the three-milk mixture. Remove and discard the vanilla pod pieces.
15. Poke shallow holes in each cupcake using a fork or wooden skewer – no more than 1/4-inch deep. If your cupcakes rose over the top of the liner, cut off the top with a sharp knife. You won’t need to poke holes in this case.
16. If you are using liquor, add it to the milk mixture now.
17. Holding each cupcake over a bowl, slowly pour about 1 1/2 tablespoons of milk mixture over each cupcake. Wipe any spilled milk from the outside of the foil liner and place the cupcake on a tray or baking sheet. Repeat until all cupcakes are soaked.
18. For best results, chill in the refrigerator for at least 2-3 hours, or overnight. Add topping up to an hour before serving, and keep refrigerated.

To make topping:

1. Whip cream at medium-high speed until soft peaks form.
2. Add powdered sugar and continue whipping until stiff peaks form.
3. Pipe onto cupcakes using a star tip. Top with a maraschino cherry.

Nutrition Facts

Tres Leches Cupcakes Recipe

Amount Per Serving

Calories 240 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 84mg28%

Sodium 70mg3%

Potassium 153mg4%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 21g23%

Protein 5g10%

Vitamin A 494IU10%

Vitamin C 1mg1%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy these Tres Leches Cupcakes on Cinco de Mayo, or anytime you want a fun moist cupcake for your guests.

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