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Tres Leches Cupcakes

Deliciously moist cupcakes soaked in a sweet three-milk mixture, topped with whipped cream and a sprinkle of cinnamon.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
Tres Leches Mixture
  • 1/3 cup sweetened condensed milk
  • 1/3 cup evaporated milk
  • 1/3 cup whole milk
Topping
  • 1 cup heavy cream for whipping
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon for garnish

Method
 

Prepare Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter, then add eggs and vanilla extract, mixing until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
  5. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
Soak Cupcakes
  1. In a separate bowl, mix together the sweetened condensed milk, evaporated milk, and whole milk.
  2. Once the cupcakes are done baking, let them cool for 10 minutes, then poke holes in the tops with a toothpick.
  3. Slowly pour the milk mixture over the cupcakes, allowing them to soak up the liquid.
Prepare Topping
  1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  2. Top each soaked cupcake with whipped cream and sprinkle with ground cinnamon before serving.

Notes

These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.