Tres Leches Cupcakes are drenched in a three milk mixture, just like classic Tres Leches Cake, but in the handheld form! Topped with whipped cream, cinnamon, and strawberries, these make a wonderful finish to any Mexican dinner!
Celebrate Cinco de Mayo or plan a Mexican-inspired feast with these tres leches cupcakes as the perfect dessert! Make a complete meal with these Fajitas or Chimichangas and creamy Horchata (a delicious Mexican cinnamon rice drink).
These light and fluffy cupcakes that are soaked in a decadent three milk mixture! Tres Leche cupcakes are a combination of easy but impressive and fun! These cupcakes always stand out at parties. Plus, they can be made ahead for stress-free planning!
While we love tres leches cake in its classic form, this cupcake version is just too much fun! They would be great for bake sales or backyard cookouts because you don’t know forks and plates to enjoy them.
You might think there is an ingredient missing in this recipe: butter or oil. But actually no! This cupcake is made without any added fat. This gives the tres leches cupcakes the proper texture to absorb all of the deliciously sweet “three kinds of milk” that tres leches are named for.
These cupcakes are easy to make but take a little time and patience. The cupcakes need time to get all of the milk mixtures to soak in.
Go slow and just add a little of the 3 milk mixture to each cupcake at a time rather than trying to force it. Going over each cupcake 2-3 times lets the milk soak in better.
We used sweetened condensed milk, evaporated milk, and regular whole milk (can be whole milk or 2%) in this tres leches cupcakes recipe. If you want to add a little coconut flavor to your tres leches cupcakes, you could replace the regular milk in both the cupcake batter and the 3 milk mixture with coconut milk instead.
No, actually! Even paper cupcake liners hold up to the milk mixture because the cake does its job of soaking all that deliciously sweet tres leches milk up. But just to be on the safe side, we like to use foil liners which give double protection. Plus, they always make cupcakes seem extra fancy!
While the cake part of these cupcakes can be made in advance and even frozen for 3 months, we don’t recommend soaking the cupcakes in the 3 milk mixture more than 48 hours before serving. They are really best eaten within 2-3 days of making them and should always be kept in the fridge because of the milk involved.
In a large bowl, beat the egg yolks and ¾ cup of the sugar on medium-high speed for 2-3 minutes until creamy and light in color. Add the milk and vanilla, beating and scraping down the sides and bottom of the bowl to combine.
Add the flour mixture, mixing just to combine. The batter will be thick.
Bake for 15-16 minutes until golden brown on top and the cupcakes bounce back to the touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.
Soak each cupcake with the milk mixture, a little at a time, until all of the milk has been soaked up. It may seem like too much at first, but if you do a little on each cupcake, then let it soak in while you move on to the others, you can return to the first ones and repeat the process a couple of times until all of the milk mixture has been soaked up. Refrigerate for two hours.
Beat the heavy cream, powdered sugar, and vanilla in a bowl until stiff peaks form. Pipe or spoon onto the tops of the soaked cupcakes, then sprinkle with a dusting of ground cinnamon. Top with sliced strawberries or maraschino cherries, then serve.
Calories161kcal (8%)Carbohydrates18g (6%)Protein3g (6%)Fat9g (14%)Saturated Fat5g (25%)Trans Fat1gCholesterol67mg (22%)Sodium74mg (3%)Potassium67mg (2%)Fiber1g (4%)Sugar11g (12%)Vitamin A362IU (7%)Vitamin C1mg (1%)Calcium37mg (4%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course Cake, Dessert
Keyword tres leches cupcakes