Tres Leches Cupcakes are a light and airy cupcake that’s filled with three decadent and creamy milks, then topped with a fluffy whipped cream and dusting of cinnamon sugar.
Are you familiar with Tres Leches cake? It’s a light, sponge-like cake that’s soaked in three milks (tres leches). Typically the cake is made in a larger form, but I wanted something that was more portable and perfect for single serving. Find more cupcakes here.
This Mexican-inspired dessert is a light yet indulgent treat that is really a breeze to make.
How To Make Tres Leches Cupcakes:
- You’ll start by creating your cake batter from scratch. That might sound intimidating, but I promise this is such a super easy recipe! I’ve made it with a hand mixer and stand mixer and both ways work amazing!
- Since this cake is meant to absorb the three milks, the cake needs to be a light sponge cake. To do this we have to separate the egg yolks and egg whites, beat the egg whites until soft peaks form and then gently fold back into the batter. This creates air pockets in the cupcake that can absorb all the milk later on.
- Once the cupcakes have cooled you’ll want to score the tops of them with a knife or fork to allow the milk to seep in.
What Milks go into Tres Leches Cake?
This recipe calls for three types of milk that are whisked together until smooth then slowly added to each cupcake.
- Heavy Cream
- Sweetened Condensed Milk
- Evaporated Milk
You don’t need to add any other sweeteners or flavorings to the milk mixture! It’s so simple!
You might be wondering if the cupcake wrappers are durable enough to hold in all the liquid from the cupcakes? YES! There is ZERO leaking through or soggy wrapper bottoms. I’ve never had an issue with them making a mess when transporting either.
But seriously, can we all just take a moment and marvel at that gorgeous cupcake?
These Tres Leches Cupcakes should definitely be made pronto. Grab a fork and dig in!
Originally published on 5/19/2011. Updated photography & recipe on 3/1/2018.
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