Tres Leches Cupcakes are the perfect light airy vanilla cakes soaked in a rich, sweet three milk mixture and topped with buttercream frosting.
A Tres Leches Cake is a classic Mexican Dessert Recipe with an unbelievable flavor and texture. Here I’ve made it into an easy, shareable Cupcake Recipe.
Sabrina’s Tres Leches Cupcake Recipe
My Tres Leches Cupcakes look fancy and they have all that decadent goodness of the original cake, but in shareable individual sweet treats. The cupcake base starts with whipped eggs whites so they are extra fluffy, even after soaking in the rich triple milk mixture. Instead of a cool whip topping, I give them a generous piping of buttercream and finish them with a dusting of cinnamon. They are ideal for a special occasion when you want a wow-worthy dessert that everyone is sure to love!
Ingredients
Tres Leches Cupcakes:
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 large eggs , separated
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Buttercream Frosting:
- 1 cup unsalted butter , softened
- 4 cups powdered sugar , sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons whole milk
- 1/4 teaspoon ground cinnamon
Instructions
Tres Leches Cupcakes:
- Preheat oven to 350 degrees and line a muffin tin with liner cups.
- Sift together your flour, baking powder and ¼ teaspoon baking soda.
- In a large stand mixer whip your 5 egg whites to stiff peaks form.
- Remove the egg whites to a large bowl and add the butter and sugar to your stand mixer on medium speed until light and fluffy, about 1-2 minutes.
- Add in the egg yolks one at a time, then add in the vanilla and milk.
- Add in the flour mixture until just barely combined, then fold into the egg white mixture gently.
- Scoop into muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.
- While the cake is baking whisk together the heavy cream, condensed milk and evaporated milk.
- Remove from the oven, pierce the cupcakes all over with a fork.
- Brush the milk mixture over the cupcakes, then cover lightly and chill for 2 hours.
To make the frosting:
- Whip the butter in your stand mixer with your paddle attachment for 2 minutes.
- Add in the vanilla.
- Add in the powdered sugar in 1 cup increments with the milk 1 tablespoon at a time, ending with powdered sugar.
- Mix on high for 1 minute after each addition.
- Using a closed star tip and decorating bag, pipe the frosting onto the cooled cupcakes.
- Dust the top of the cupcakes with the ground cinnamon.
Nutrition
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