Tres Leches Cupcakes

Introduction

These Tres Leches Cupcakes take the beloved flavors of the classic cake and transform them into perfectly portioned, single-serve treats. You’ll love the light, airy sponge soaked with the signature three-milk mixture and topped with a fluffy cloud of whipped cream. They offer all the decadence of the original in a fun, portable format.

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 12-cup muffin tins with paper liners.
2. In a large, clean bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/2 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 1/2 cup of sugar on high speed until the mixture is pale yellow and thick, about 3-4 minutes. Stir in the 1/3 cup whole milk and the vanilla extract.
4. In a separate bowl, sift together the cake flour, baking powder, and salt. Gently fold the sifted dry ingredients into the yolk mixture until just combined.
5. Carefully fold the egg white mixture into the batter in three additions, using a large spatula and a gentle motion to maintain as much air as possible.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
7. While the cupcakes cool, prepare the tres leches soak: In a medium bowl or measuring cup, whisk together the 1/4 cup heavy whipping cream, 1/2 cup sweetened condensed milk, and 1/2 cup evaporated milk until fully combined.
8. Once the cupcakes are completely cool, use a skewer or fork to poke 10-15 holes all over the top of each cupcake. Slowly spoon the tres leches mixture over each cupcake, allowing it to soak in. You may not use all the soak; stop when the cupcakes feel saturated but not swimming. Refrigerate for at least 1 hour to allow the flavors to meld.
9. Just before serving, top each cupcake with a generous dollop or piping of whipped cream. Dust lightly with cinnamon to taste.

Variations

• Filled Cupcakes: Use a piping tip to inject the tres leches soak directly into the center of the cupcakes for an extra-moist surprise.
• Toasted Meringue: Instead of whipped cream, top with a swirl of Italian meringue and lightly toast it 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.
• Coffee-Infused: Add 1-2 teaspoons of instant espresso powder to the tres leches soak mixture for a delicious mocha twist.

Tips for Success

• Ensure your egg whites are in a completely grease-free bowl, and that no yolk gets into them, for the highest volume when beating.
• Be patient when soaking the cupcakes. Add the milk mixture slowly to allow it to absorb without making the cupcake soggy or causing the liner to tear.
• For the best texture and flavor, allow the soaked cupcakes to chill in the refrigerator for the full hour (or even overnight) before topping with cream.

Storage & Reheating

Store soaked cupcakes (without whipped cream topping) covered in the refrigerator for up to 3 days. Add whipped cream and cinnamon just before serving. These cupcakes are best served cold and are not recommended for reheating, as the whipped cream will melt.

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 of each cup of all-purpose flour with cornstarch (for this recipe, use 7/8 cup all-purpose flour + 2 tablespoons cornstarch).

Why are my cupcakes soggy?

This likely means they were over-soaked. The cupcakes should be moist and infused, but still hold their shape. Spoon the milk mixture gradually and stop when it starts to pool on the surface.

Can I make these ahead of time?

Absolutely. The soaked cupcakes (without topping) can be made 1-2 days in advance. In fact, resting allows the milk mixture to distribute more evenly. Add the whipped cream on the day of serving.

Can I use a different frosting?

While whipped cream is traditional for its lightness, you can use a stabilized whipped cream or even a cream cheese frosting for a tangier contrast.

Do I have to separate the eggs?

Yes, for this recipe, separating the eggs and beating the whites is what creates the light, airy sponge that is essential for absorbing the milk mixture.

My tres leches soak is very thick, is that right?

It should be a pourable liquid, but the sweetened condensed milk will make it richer than regular milk. Whisk it thoroughly to fully incorporate the heavy cream and evaporated milk. If it’s too thick to pour, let it sit at room temperature for 10 minutes.