Tres Leches Cupcakes

Introduction

Tres Leches Cupcakes capture the magic of the classic Latin American dessert in perfectly portable form. You get a light, airy cupcake soaked with the signature “three milks” syrup and topped with a cloud of whipped cream. This version simplifies the process without sacrificing the decadent, moist texture that makes the cake so beloved.

Prep & Cook Time

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes, plus chilling time

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 12-cup muffin tins with paper liners.
2. In a large, very 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 pale yellow and thickened, about 3-4 minutes. Mix in the 1/3 cup whole milk and 1 tablespoon vanilla extract.
4. In a separate bowl, sift together the 1 cup cake flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Gently fold this flour mixture into the egg yolk mixture until just combined.
5. Using a rubber spatula, gently fold the whipped egg whites into the batter in three additions 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. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pans.
7. While the cupcakes cool, make 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.
8. Once cooled, use a fork, toothpick, or skewer to poke holes all over the top of each cupcake (about 10-15 pokes per cupcake). Slowly spoon or pour the tres leches mixture over each cupcake, allowing it to soak in. Refrigerate the cupcakes for at least 2 hours, or overnight, to fully absorb the milk.
9. Just before serving, top each cupcake with whipped cream to taste. Dust lightly with cinnamon to taste.

Variations

• Individual Soaking: For a neater presentation, carefully core the center of each cooled cupcake with a small spoon or apple corer, pour some soak into the well, then replace the plug before frosting.
• Caramel Drizzle: Before adding the whipped cream, drizzle the frosted cupcakes with a simple homemade or store-bought caramel sauce.
• Coffee Infusion: Add 1-2 teaspoons of instant espresso powder to the tres leches soak mixture for a delicious mocha twist.
• Berry Topped: Add a fresh strawberry, raspberry, or blackberry on top of the whipped cream frosting for a burst of color and flavor.

Tips for Success

• Ensure your bowl and beaters are completely grease-free when whipping the egg whites; any fat will prevent them from reaching stiff peaks.
• Use a light hand when folding the egg whites into the batter to maintain as much air as possible for a light, fluffy crumb.
• Don’t skip the refrigeration step after soaking; it’s crucial for the texture and allows the flavors to meld.
• Add the whipped cream topping just before serving to prevent it from weeping or absorbing into the cupcake.

Storage & Reheating

Store soaked but unfrosted cupcakes in an airtight container in the refrigerator for up to 4 days. Add whipped cream only when ready to serve. These cupcakes are served cold and are not meant to be reheated.

FAQ

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

Yes, 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 tablespoons all-purpose flour mixed with 2 tablespoons cornstarch).

My cupcakes seem very wet after soaking. Did I do something wrong?

They should be very moist, but not swimming in liquid. Ensure you are using the exact milk amounts listed and that you poked enough holes. The liquid will continue to absorb as they chill.

Can I make these ahead of time?

Absolutely. The soaked cupcakes hold wonderfully in the fridge for a day or two before frosting. This often improves the flavor.

Why are my cupcakes dense and not fluffy?

The most common cause is over-mixing the batter after adding the flour or deflating the egg whites during folding. Mix only until ingredients are just combined.

Do I have to use whipped cream frosting?

While traditional, you could use a stabilized whipped cream or a mascarpone whipped cream (made by folding whipped cream into mascarpone cheese) for a sturdier, richer topping. Avoid buttercreams, as they clash with the moist cake.

Can I freeze these cupcakes?

It’s not recommended. The freezing process can alter the delicate, soaked texture of the cake, making it watery upon thawing.