Tres Leches Cupcakes

Introduction

Tres Leches Cupcakes capture the iconic, decadent moisture of the classic cake in a perfectly portioned treat. You’ll love the impossibly tender vanilla sponge soaked with the rich three-milk syrup and topped with a fluffy cloud of whipped cream. They’re a stunning yet surprisingly simple dessert that’s always a crowd-pleaser.

Prep & Cook Time

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

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 standard muffin tins with 24 cupcake 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 egg yolks with the remaining 3/4 cup sugar on high speed until the mixture is pale yellow and thick, about 2-3 minutes. Beat in the 1/3 cup whole milk and 1 tablespoon vanilla extract until combined.
4. In a separate bowl, whisk together 1 cup cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
5. Gently fold the egg white mixture into the egg yolk batter in three additions, using a rubber spatula, until no white streaks remain. Be careful to maintain as much volume as possible.
6. Divide the batter evenly among the 24 prepared cupcake liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Poke the warm cupcakes all over with a fork or skewer to help them absorb the milk mixture later.
8. While the cupcakes cool, make the tres leches soak. In a medium bowl or large measuring cup, whisk together 1/4 cup heavy whipping cream, 1/2 cup sweetened condensed milk, and 1/2 cup evaporated milk until fully combined.
9. Once the cupcakes are completely cool, use a spoon or a small squeeze bottle to slowly drizzle the tres leches soak over the top of each cupcake. Allow the milk mixture to soak in, repeating until all the soak is used up. This may take a few minutes per cupcake.
10. Once the cupcakes have fully absorbed the milk mixture, top each one generously with whipped cream. Dust lightly with cinnamon to taste before serving.

Variations

• Individual Parfaits: Crumble a soaked cupcake into the bottom of a glass, layer with whipped cream and fresh berries, and repeat for a deconstructed dessert.
• Coffee-Infused: Add 1-2 teaspoons of instant espresso powder to the tres leches soak for a delightful mocha twist.
• Dulce de Leche Drizzle: Before adding the whipped cream, drizzle a little store-bought or homemade dulce de leche over the soaked cupcakes for extra caramel flavor.
• Toasted Meringue Topping: Swap the whipped cream for a toasted Swiss or Italian meringue for a different texture and dramatic look.

Tips for Success

• Ensure your bowl and beaters are completely clean and grease-free when whipping the egg whites, as any fat will prevent them from reaching stiff peaks.
• Use cake flour for the lightest, most tender crumb; all-purpose flour will make the cupcakes denser.
• Poke the cupcakes while they are still warm for maximum absorption of the milk mixture.
• Let the cupcakes cool completely before adding the soak and frosting; otherwise, the whipped cream will melt.

Storage & Reheating

Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days. The whipped cream topping is best enjoyed within 1-2 days. These cupcakes are served cold and should not be reheated.

FAQ

Can I make these ahead of time?

Yes, you can bake, soak, and store the cupcakes (without the whipped cream topping) in the fridge for up to a day ahead. Add the whipped cream and cinnamon just before serving.

Why did my cupcakes sink in the middle?

This is usually due to underbaking, opening the oven door too early, or overmixing the batter after adding the flour. Make sure to test for doneness with a toothpick.

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

You can, but the texture will be slightly denser. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch (for this recipe, use 3/4 cup + 2 tbsp all-purpose flour mixed with 2 tbsp cornstarch).

My tres leches soak is pooling on top. What did I do wrong?

You may have over-saturated the cupcakes. They can only absorb so much liquid. Use all the soak, but apply it slowly, allowing time for absorption between drizzles. It’s okay if a tiny bit remains on the surface.

Can I freeze these cupcakes?

What’s the best way to apply the milk soak?

A small squeeze bottle gives you the most control, but a spoon works perfectly fine. Just drizzle slowly and evenly over the entire surface.