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Tres Leches Cupcakes

Moist and Creamy Tres Leches Cupcakes You'll Love

These moist Tres Leches Cupcakes are a delightful Latin dessert, soaked in three milks for an indulgent treat that will impress everyone.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Latin
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • ½ cup Unsalted Butter Provides richness and moisture; substitute with softened margarine for a dairy-free option.
  • 1 cup Granulated Sugar Adds sweetness and structural support; no substitutions recommended for this flavor profile.
  • 3 large Eggs Acts as a binder and moisture agent.
  • 1 ½ cups All-Purpose Flour Supplies the main structure; can substitute with cake flour for a lighter texture.
  • 1 ½ teaspoons Baking Powder A vital leavening agent for the perfect rise.
  • ½ cup Whole Milk Adds moisture and richness.
For the Milk Mixture
  • 1 cup Sweetened Condensed Milk Key to achieving the signature flavor.
  • ½ cup Evaporated Milk Adds depth and creaminess.
  • ½ cup Heavy Cream Essential for whipping into frosting.
For the Whipped Topping
  • ¼ cup Powdered Sugar Sweetens the whipped cream frosting.

Equipment

  • Oven
  • Mixing Bowl
  • Electric mixer
  • Cupcake pan
  • Paper Liners

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy, then add eggs one at a time.
  3. In a separate bowl, whisk together the flour and baking powder. Gradually add to the butter mixture, alternating with milk.
  4. Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes.
  5. While baking, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
  6. Let the cupcakes cool for about 10 minutes, then poke holes in each and drizzle the milk mixture over them.
  7. Whip the heavy cream with powdered sugar until stiff peaks form.
  8. Frost the cooled cupcakes with the whipped cream topping and serve.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Ensure to use fresh ingredients for the best results. Allow cupcakes to soak properly to infuse flavor without becoming mushy.

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