Tres Leches Cupcakes: the luscious, decadent cupcakes everyone loves
Can't get enough of the sweet milky flavor of tres leches cake? Get ready to fall in love with tres leches cupcakes. Tres leches cupcakes are the perfect dessert to make for your Cinco de Mayo party, but they're so delicious, you may find yourself looking for excuses to make them. With their rich, decadent, lightly spiced flavor, fluffy texture, and creamy topping, homemade tres leches cupcakes are virtually impossible to resist.
The name comes from the fact three different types of milk are used to make this amazing dessert: evaporated milk, condensed milk, and whole milk. They're the perfect single-serving-sized treats to serve to a big group, whether you're baking them for Cinco de Mayo, birthdays, game day, or picnics.
Tips for Making the Best Tres Leches Cupcakes
Use room-temperature ingredients to make your tres leches cupcakes.
Add a dash of cream of tartar to stabilize the egg whites and help stiff peaks form.
Make sure the bowl and beater you use to beat the egg whites are completely clean. Any grease will prevent the peaks from forming.
Be careful when folding in the egg whites – you don't want to deflate them.
The cupcakes are done baking when springy to touch or when a toothpick inserted into the center comes out clean.
How to Store Tres Leches Cupcakes
Keep your tres leches cupcakes in an airtight container at room temperature for up to one day. They can be stored in the fridge for up to 4 days.
You can freeze unfrosted cupcakes for up to 2 months. Just thaw them in the fridge overnight and decorate them when you're ready to serve them.
How to Make Tres Leches Cupcakes
Preheat your oven to 350F. Line two standard muffin tins with cupcake liners. Set aside.
Preheat your oven to 350F. Line two standard muffin tins with cupcake liners. Set aside.
In a large bowl, combined flour, baking powder, baking soda, and salt.
In a large bowl, combined flour, baking powder, baking soda, and salt.
In a second bowl, whisk the yolks and 3/4 cup sugar until smooth.
In a second bowl, whisk the yolks and 3/4 cup sugar until smooth.
Beat in vanilla extract.
Beat in vanilla extract.
Mix in milk until combined.
Mix in milk until combined.
Beat the dry ingredients into the wet ingredients until just combined.
Beat the dry ingredients into the wet ingredients until just combined.
Beat the egg whites until frothy, then slowly whisk in the rest of the sugar to form stiff peaks.
Beat the egg whites until frothy, then slowly whisk in the rest of the sugar to form stiff peaks.
Fold the whites into the cake batter.
Fold the whites into the cake batter.
Mix until combined.
Mix until combined.
Scoop the batter into the cupcake liners.
Scoop the batter into the cupcake liners.
Bake for 15 to 16 minutes. Remove the muffin tins from the oven and leave the cupcakes to cool completely.
Bake for 15 to 16 minutes. Remove the muffin tins from the oven and leave the cupcakes to cool completely.
Meanwhile, combine the condensed milk, evaporated milk, and whole milk.
Meanwhile, combine the condensed milk, evaporated milk, and whole milk.
Poke the muffin top with a fork.
Poke the muffin top with a fork.
Spoon the tres leches mixture over each cupcake until they soak up the milk. Repeat until all the milk is used. Place the cupcakes in the fridge for at least two hours.
Spoon the tres leches mixture over each cupcake until they soak up the milk. Repeat until all the milk is used. Place the cupcakes in the fridge for at least two hours.
In a bowl, combine heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag.
In a bowl, combine heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to a piping bag.
Pipe the frosting onto the cupcakes.
Pipe the frosting onto the cupcakes.
Sprinkle with cinnamon and garnish with sliced strawberries.
Sprinkle with cinnamon and garnish with sliced strawberries.
