Tres Leches Cupcakes

Introduction

Tres Leches Cake transforms into a perfectly portioned, ultra-moist cupcake in this recipe. You get that iconic soak of three milks in every single bite, topped with a cloud of whipped cream. It’s a decadent yet surprisingly light dessert that’s always a crowd-pleaser.

Prep & Cook Time

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Servings: 24 cupcakes

Ingredients

• 5 large eggs (separated)
• 1 cup sugar (divided)
• 1/3 cup whole milk
• 1 tablespoon vanilla extract
• 1 cup cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup heavy whipping cream
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• whipped cream (to taste, as frosting for the cupcakes)
• cinnamon (to taste)

Instructions

1. Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
2. In a large, clean bowl, beat the 5 egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/4 cup of the sugar and continue beating until stiff, glossy peaks form. Set aside.
3. In another large bowl, beat the 5 egg yolks with the remaining 3/4 cup sugar on high speed until the mixture is pale yellow and thick, about 3-4 minutes. Reduce mixer speed to low and mix in the 1/3 cup whole milk and 1 tablespoon vanilla extract.
4. In a separate bowl, whisk together the 1 cup cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Gradually add this dry mixture to the egg yolk mixture, mixing just until combined.
5. Using a rubber spatula, gently fold about one-third of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites just until no large white streaks remain. Be careful not to deflate the batter.
6. Divide the batter evenly among the 24 prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the tins and let them cool completely on a wire rack. Poke the top of each cooled cupcake 10-12 times with a skewer or fork.
8. In a large measuring cup or bowl, whisk together the 1/4 cup heavy whipping cream, 1/2 cup sweetened condensed milk, and 1/2 cup evaporated milk.
9. Slowly spoon or pour the tres leches mixture over the tops of the cupcakes, allowing it to soak in. You may not use all of it; stop when the cupcakes are saturated but not swimming. Refrigerate the cupcakes for at least 1 hour to absorb the milk fully.
10. Before serving, top each cupcake generously with whipped cream and a light dusting of cinnamon to taste.

Variations

• Dulce de Leche Drizzle: Before topping with whipped cream, poke a small hole in the top of each cupcake and pipe or spoon a teaspoon of the tres leches mixture into the center for a surprise filling.
• Toasted Meringue: Instead of whipped cream, top the soaked cupcakes with a dollop of meringue (made from leftover egg whites and sugar) and toast it lightly with a kitchen torch for a dramatic finish.
• Individual Parfaits: Crumble the baked cupcakes into a glass, layer with the tres leches soak and whipped cream, and top with cinnamon for a deconstructed version.
• Spiced Soak: Infuse the tres leches mixture by warming it gently with a cinnamon stick or a pinch of nutmeg before cooling and using it to soak the cupcakes.

Tips for Success

• Ensure your bowl and beaters are completely clean and grease-free when whipping the egg whites; any trace of fat can prevent them from reaching stiff peaks.
• Use cake flour for a tender, fine crumb that soaks up the milk mixture beautifully without becoming mushy.
• Be patient when soaking the cupcakes. Spoon the milk mixture slowly, allowing it to absorb fully before adding more to avoid overflow and soggy liners.
• For the best flavor and texture, let the cupcakes chill for several hours or overnight after soaking; this allows the moisture to distribute evenly.

Storage & Reheating

Store soaked cupcakes in an airtight container in the refrigerator for up to 4 days. Top with whipped cream just before serving. These cupcakes are best served cold and are not recommended for reheating, as the whipped cream will melt and the texture may become overly wet.

FAQ

1. Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. For a closer substitute, take 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk well before using.

2. My cupcakes sank in the middle after baking. What happened?

This is often caused by under-baking or opening the oven door too early, which causes a sudden temperature drop. Ensure the cupcakes are fully set and spring back when lightly touched before removing them from the oven.

3. Can I make these ahead of time?

Absolutely. You can bake, soak, and refrigerate the cupcakes (without the whipped cream topping) up to 2 days in advance. Add the whipped cream and cinnamon just before serving.

4. How do I know when the cupcakes are fully soaked?

The cupcakes will feel uniformly moist and will have absorbed almost all of the milk mixture you’ve spooned on top. They should look moist but not have a visible puddle of liquid on the surface or liner.

5. Why are my egg whites not getting stiff?

The most common culprits are a dirty/greasy bowl, yolk getting into the whites, or adding the sugar too quickly. Ensure everything is clean, separate eggs carefully, and add the sugar gradually once soft peaks have formed.

6. Can I use a different frosting?

While whipped cream is traditional for its light texture, you can use stabilized whipped cream (with a bit of powdered sugar and gelatin or cornstarch) for a longer hold, or a Swiss meringue buttercream for a richer option.