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Tres Leches Cupcakes

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Experience a taste of bliss with these tres leches cupcakes, a delightful Mexican dessert that combines a soft sponge cake soaked in a luscious mixture of three milks. Topped with fluffy whipped cream and a sprinkle of cinnamon, these cupcakes deliver an irresistible explosion of flavor and texture. Perfect for celebrations or simply satisfying a sweet craving, they are sure to impress and leave everyone asking for more!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • Ground cinnamon (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a bowl, whisk together flour and baking powder; set aside.
  3. Cream softened butter and sugar until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
  5. Gradually add dry ingredients, alternating with whole milk until just combined.
  6. Fill cupcake liners halfway and bake for 18-20 minutes or until a toothpick comes out clean.
  7. While baking, whisk sweetened condensed milk, evaporated milk, and whole milk together.
  8. Once cupcakes are done, poke holes in each cupcake and drizzle the milk mixture over while still warm.
  9. For frosting, whip heavy cream until soft peaks form; gradually add powdered sugar.
  10. Frost cooled cupcakes and sprinkle with cinnamon before serving.

Nutrition

Keywords: Let cupcakes cool completely before soaking to prevent sogginess. Consider adding flavored liqueurs to the milk mixture for an adult twist. Store in an airtight container in the fridge for up to three days.

Find it online: https://masonrecipes.com/irresistible-tres-leches-cupcakes-a-creamy-delight/