Tres Leches Cupcakes

The first time I tasted Tres Leches Cupcakes, I was instantly transported to a sunny afternoon in a quaint bakery. The moment I bit into one, I was met with a heavenly burst of creamy sweetness, and the cake practically melted in my mouth. It was a delightful surprise to discover that these cupcakes are soaked in a luscious blend of three types of milk, which makes them incredibly moist and flavorful. Over the years, I’ve made these for birthdays, special occasions, and even casual gatherings, and they never fail to impress. There’s something about the combination of light sponge cake and rich milk that feels just right. If you’re looking for a treat that brings joy and a bit of celebration, I can’t recommend these enough!

Ingredients for Tres Leches Cupcakes

When it comes to creating the perfect Tres Leches Cupcakes, the choice of ingredients is key. Each component plays a vital role in achieving that delightful flavor and texture. The star players include the three types of milk that provide moisture, along with the eggs that help create a light, airy structure. Together, these ingredients create a symphony of taste that is simply unforgettable.

• ¾ cup unsalted butter – A crucial ingredient that adds richness and flavor to the cupcakes.
• ⅔ cup granulated sugar – Sweetens the batter, balancing the richness of the butter.
• ⅓ cup light brown sugar, packed – Adds a hint of molasses flavor for depth.
• 3 large eggs, separated – Egg whites create a fluffy texture while yolks add richness.
• 1 cup of 2% or whole milk – Provides moisture and enhances the flavor profile.
• 1 ½ teaspoons vanilla extract – A must for that warm, aromatic flavor.
• 1 cup all-purpose flour, sifted – Forms the base of the cupcakes, contributing to their structure.
• 1 teaspoon baking powder – Helps the cupcakes rise, creating a light texture.
• ½ teaspoon salt – Essential for balancing the sweetness.
• ¼ teaspoon baking soda – Works alongside baking powder for an even rise.
• ½ cup evaporated milk – One of the three milks that provide moisture and creaminess.
• ½ cup sweetened condensed milk – Adds sweetness and richness.
• ½ cup heavy cream – Complements the other milks for a luscious finish.
• 1 ½ cups unsalted butter, softened – Used for the frosting, making it rich and creamy.
• 6 cups confectioners’ sugar, sifted – Sweetens the frosting and provides a smooth texture.
• 1 teaspoon vanilla extract – Enhances the flavor of the frosting.
• ½ teaspoon salt – Balances the sweetness of the frosting.
• 3 tablespoons heavy cream – Used in the frosting for added richness.
• Strawberries, or raspberries, blackberries, blueberries – Optional for garnishing, adding a fresh touch.

Tres Leches Cupcakes Instructions

Making Tres Leches Cupcakes is a delightful experience. Once you gather your ingredients, the magic begins! You’ll find that it’s a fun process with a few simple steps to follow. Let’s dive right into the instructions.

1. Preheat your oven to 350°F (175°C) and line a 12-count cupcake pan with liners. Make sure to set it aside while you prepare the batter.

2. In a large mixing bowl, add ¾ cup unsalted butter, ⅔ cup granulated sugar, and ⅓ cup light brown sugar. Using a stand mixer or a handheld electric mixer, beat on high speed until the mixture is whipped and turns a lovely yellow color. Take a moment to scrape down the sides of the bowl to ensure everything is well combined.

3. Next, add 1 cup of 2% or whole milk and 1 ½ teaspoons vanilla extract to the butter mixture. Beat again until well combined, scraping down the sides of the bowl as needed. This step ensures all the flavors meld beautifully.

4. In another medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated. Be careful not to overmix; it’s okay if there are a few small lumps.

5. Now, it’s time to whip the egg whites. In a separate clean bowl, add the 3 large egg whites (make sure no yolks are present). Beat on high speed until stiff peaks form. You want them to be fluffy but not dry. This is a crucial step for the lightness of the cupcakes!

6. Gently fold the whipped egg whites into the batter using a large rubber spatula. Remember, no aggressive stirring! Instead, turn the batter over with your spatula gently until the egg whites are fully incorporated.

7. Fill each cupcake liner about three-quarters full with batter. This allows room for the cupcakes to rise nicely. Pop them into the preheated oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Once baked, remove the cupcakes from the oven and use a toothpick to poke about 10 holes in each cupcake. This step is important as it allows the milk mixture to soak in beautifully.

9. In a large measuring cup or bowl, combine ½ cup evaporated milk, ½ cup sweetened condensed milk, and ½ cup heavy cream. Stir this milk mixture until well combined.

10. Now, gently pour the milk mixture over the warm cupcakes, allowing them to soak up the goodness. Don’t rush—do this slowly, going back and forth to ensure they absorb all the milk. It’s best to let these soak for a few hours or even overnight in the refrigerator.

11. To prepare the frosting, beat 1 ½ cups unsalted butter in a stand mixer until light and fluffy. Gradually add 6 cups confectioners’ sugar, 1 teaspoon vanilla extract, ½ teaspoon salt, and drizzle in 3 tablespoons heavy cream. Beat until the frosting is light and fluffy. Adjust the consistency with more cream if necessary.

12. Once the cupcakes have cooled and soaked, you can simply spoon on or dollop the frosting on top. I love to pipe the frosting using a piping bag for a beautiful finish. Optional: garnish with fresh strawberries or other berries before serving to add a vibrant touch!

Customization Ideas

Making Tres Leches Cupcakes allows for plenty of creativity! Here are some customization ideas to try:

• Flavor Variations: Experiment with adding cocoa powder to the batter for a chocolate twist or use coconut milk for a coconut-flavored version.
• Frosting Options: Try using cream cheese frosting instead of buttercream for a tangy flavor profile that pairs well with the sweetness of the cake.
• Garnishes: Consider adding a sprinkle of toasted coconut or a drizzle of caramel sauce on top for extra flair.
• Layered Cake: Transform these cupcakes into a layered cake by baking in round cake pans and layering with frosting and milk.
• Fruit Fillings: Add a layer of fruit filling, such as strawberry or raspberry, between the layers for added flavor and texture.
• Mini Versions: Make mini cupcakes for bite-sized treats that are perfect for parties or gatherings.

What Goes Well With This Tres Leches Cupcakes

When it comes to serving Tres Leches Cupcakes, consider these delightful pairings:

• Fresh Fruits: Pair your cupcakes with a side of fresh fruit like berries or mango slices for a refreshing contrast.
• Ice Cream: A scoop of vanilla ice cream complements the sweetness of the cupcakes beautifully.
• Coffee or Tea: These cupcakes go wonderfully with a nice cup of coffee or tea, enhancing the dessert experience.
• Casual Gatherings: Perfect for birthdays, picnics, or potlucks where you want to impress your friends and family with a crowd-pleaser.
• Festive Occasions: Serve during celebrations or holidays to add a touch of sweetness to your festivities.
• Storage: Leftover cupcakes can be stored in an airtight container for up to 5 days in the refrigerator.

FAQ

Conclusion

The Tres Leches Cupcakes are a true indulgence that combines the light texture of cake with a rich, creamy flavor. They are perfect for any occasion, be it a birthday, a holiday gathering, or a simple family dinner. I encourage you to try making them; the joy of watching your loved ones savor each bite is truly rewarding. So gather your ingredients and whip up these delightful cupcakes for a treat that everyone will enjoy!

Tres Leches Cupcakes

The ultimate sweet treat for any celebration, Tres Leches Cupcakes are moist, rich, and bursting with flavor. Soaked in a luscious blend of three milks, these cupcakes are topped with fluffy frosting and fresh berries. Perfect for birthdays or just a sweet indulgence, make these cupcakes tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup Unsalted Butter
• ⅔ cup Granulated Sugar
• ⅓ cup Light Brown Sugar
• 3 large Eggs Separated
• 1 cup 2% or Whole Milk
• 1 ½ teaspoons Vanilla Extract
• 1 cup All-Purpose Flour Sifted
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• ¼ teaspoon Baking Soda
• ½ cup Evaporated Milk
• ½ cup Sweetened Condensed Milk
• ½ cup Heavy Cream
• 1 ½ cups Unsalted Butter Softened
• 6 cups Confectioners’ Sugar Sifted
• 1 teaspoon Vanilla Extract
• ½ teaspoon Salt
• 3 tablespoons Heavy Cream
• to taste Strawberries or Berries Optional for garnishing

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 350°F (175°C) and line a 12-count cupcake pan with liners. Set aside.
2. In a large mixing bowl, add ¾ cup unsalted butter, ⅔ cup granulated sugar, and ⅓ cup light brown sugar. Beat on high speed until whipped and yellow. Scrape down the sides of the bowl.
3. Add 1 cup of 2% or whole milk and 1 ½ teaspoons vanilla extract. Beat to combine. Scrape down the sides of the bowl; set aside.
4. In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Add this dry mixture to the wet mixture, and beat to incorporate but don't overmix; set aside.
5. In a separate large bowl, add the 3 large egg whites and beat on high speed until stiff peaks form, but aren’t dry. Make sure that no yolks are in the whites.
6. Gently fold in the egg whites into the cupcake batter using a large rubber spatula. Do not stir aggressively; gently fold over the batter until the whites have folded in.
7. Fill each cupcake liner 3/4-full with batter and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pan midway through baking.
8. Poke the cupcakes with a toothpick after they come out of the oven, going down about halfway, and poking them in 10 spots each; set aside.
9. In a large measuring cup, combine ½ cup evaporated milk, ½ cup sweetened condensed milk, and ½ cup heavy cream. Stir until well combined.
10. Gently pour the milk mixture over the cupcakes, allowing time for it to soak in. Go back and repeat as necessary until all the milk has been used.
11. To prepare the frosting, beat 1 ½ cups unsalted butter until light and fluffy. Add 6 cups confectioners’ sugar, 1 teaspoon vanilla extract, ½ teaspoon salt, and drizzle in 3 tablespoons heavy cream. Beat until the frosting is light and fluffy.
12. Once the cupcakes have cooled, spoon or pipe the frosting onto each cupcake. Optionally garnish with strawberries or other berries before serving.

Notes

• Egg Separation: Ensure no yolks are mixed with egg whites when whipping; yolks can prevent them from achieving their full volume.
• Storage: Cupcakes will keep airtight at room temperature for up to 24 hours or in the fridge for up to 5 days.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"