Tres Leches Cupcakes

Introduction

Imagine a classic Tres Leches cake transformed into perfectly portioned, single-serving delights. These cupcakes are impossibly light and fluffy, soaked in a rich trio of milks, and topped with a cloud of whipped cream. You’ll love the balance of moist, tender cake with the sweet, milky syrup and the warm finish of cinnamon.

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 bowl, using a hand mixer or stand mixer with the whisk attachment, beat the 5 egg whites on medium-high speed until soft peaks form. Gradually add 1/4 cup of the sugar while beating, and continue until stiff, glossy peaks form. Set aside.
3. In another large bowl, beat the egg yolks with the remaining 3/4 cup sugar on high speed until pale yellow and thick, about 3-4 minutes. Mix in the 1/3 cup whole milk and 1 tablespoon vanilla extract until combined.
4. In a separate bowl, sift together the 1 cup cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
5. Gently fold the sifted dry ingredients into the egg yolk mixture until just incorporated.
6. Carefully fold about 1/3 of the egg white mixture into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain, being careful not to deflate the batter.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Let cool in the tins for 5 minutes, then transfer to a wire rack placed over a baking sheet.
9. While the cupcakes bake, prepare the tres leches soak: In a medium bowl or large measuring cup, whisk together the 1/4 cup heavy whipping cream, 1/2 cup sweetened condensed milk, and 1/2 cup evaporated milk.
10. While the cupcakes are still warm, use a fork, toothpick, or skewer to poke 10-15 holes all over the top of each cupcake.
11. Slowly spoon the tres leches soak over each cupcake, allowing it to soak in completely. You may need to do this in 2-3 passes per cupcake. Let the cupcakes cool completely at room temperature.
12. Once cool, frost the cupcakes with whipped cream to taste. Dust lightly with cinnamon to taste just before serving.

Variations

1. Chocolate Dusted: Swap the cinnamon dusting for a light sprinkle of cocoa powder or chocolate shavings for a different flavor profile.
2. Individual Parfaits: Crumble the soaked cupcakes into glasses and layer with whipped cream and fresh berries for a deconstructed treat.
3. Coffee-Infused: Add 1-2 teaspoons of instant espresso powder to the tres leches soak mixture for a delicious mocha twist.
4. Caramel Drizzle: Before adding the whipped cream, drizzle each soaked cupcake with a thin stream of store-bought caramel sauce.

Tips for Success

1. Ensure your egg whites are in a completely clean, grease-free bowl for the best volume when whipping.
2. Fold the egg whites into the batter gently and patiently to maintain the airy structure of the cupcakes.
3. Poke the cupcakes while they are still warm and soak them immediately; warm cake absorbs the milk mixture more effectively.
4. Use a squeeze bottle or a small spoon to apply the milk soak for more control and even distribution.

Storage & Reheating

FAQ

Q: Can I use all-purpose flour instead of cake flour?

A: Yes, but the texture will be slightly denser. For a closer result, substitute with 1 cup minus 2 tablespoons of all-purpose flour, and add 2 tablespoons of cornstarch.

Q: My egg whites won’t form stiff peaks. What went wrong?

A: Even a tiny bit of egg yolk or fat in the bowl can prevent whites from whipping properly. Ensure your bowl and beaters are meticulously clean. Also, make sure your eggs are at room temperature.

Q: Can I make these cupcakes ahead of time?

A: Absolutely. You can bake, soak, and refrigerate the cupcakes (unfrosted) a day in advance. Add the whipped cream and cinnamon just before serving.

Q: How do I know when I’ve soaked the cupcakes enough?

A: The cupcake should feel saturated but not swimming in liquid. The top should look moist, and the cake will have expanded slightly. You should use almost all of the soak mixture.

Q: Can I use a different frosting?

A: The traditional topping is whipped cream, but you can use a stabilized whipped cream for longer hold or a lightly sweetened mascarpone cream for a richer option.

Q: Why did my cupcakes sink in the middle?

A: This usually happens if the batter was over-mixed (deflating the egg whites) or if the oven door was opened too early during baking. Ensure you fold gently and bake undisturbed until the end.