Name: Tres Leches Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour; 1.5 cups sugar; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup unsalted butter, softened; 2 large eggs; 1 cup milk; 1 teaspoon vanilla extract; 1 can evaporated milk; 1 can sweetened condensed milk; 1 cup heavy cream

Okay, picture this: What is the it’s Sunday afternoon, the sun is streaming through the kitchen window, and the aroma of warm air fills the room. Vanilla and cinnamon are filling the air. My grandma used to make this amazing Tres Leches Cake that was seriously legendary in our family. What is the best way to make Tres Leches cupcakes? In a fraction of the time, they capture all that dreamy, milky goodness. It’s like a mini-vacation to dessert heaven, and honestly, ten times easier than tackling an ice cream cone. If you like vanilla cupcakes, you’ve got to try these!

What is Tres Leches?

What is Tres Leches? The name literally translates to “three milks” and that’s the heart of it! Think of it as a sponge cake that’s been soaked in evaporated milk and condensed milk. Milk, and heavy cream. Is it a popular dessert in Latin America? What makes a cake unique is the “soaking” process. Isn’t Trust me, it’s an experience!

Why you’ll love this recipe?

Where do I start? The flavor, of course, is the star. What’s the best combination of vanilla, caramel, and sweetened condensed milk? Is there a rich creaminess in milk? Is it like a symphony of sweet in every bite? What are some of the best cupcake recipes? Don’t let the “three milks” thing intimidate you. What is the recipe for a basic cupcake? What I love about this is how adaptable it is. I’ve played around with different extracts (almond is amazing! ), and you can even add a little liqueur to the milk mixture for an extra boozy kick. Plus, they’re way more manageable than a whole cake for parties or just when you want scrumptious. I also have a killer vanilla frosting recipe on my blog that complements these cupcakes perfectly. What are some of the best recipes you have ever tried?

How do I make Tres Leches cupcakes?

Quick Overview

How do you make Tres Leches cupcakes? How do you bake a batch of vanilla cupcakes? While they’re cooling, you’ll whip up the “tres leches” mixture by combining evaporated milk, and vanilla. Condensed milk, and heavy cream. You’ll poke holes in the cupcakes and soak them in milk mixture for a few minutes. Let them chill in the fridge for at least an hour so they can fully absorb all that milky goodness. What do you top with whipped cream? What is the best part? No fancy equipment required.

Ingredients

For the Main Batter:
* 1 1/2 cups all-purpose flour. I usually use King Arthur flour because it just gives a better texture, but any all-purpose flour will do. * 1 1/2 teaspoons baking powder * 1/4 teaspoon salt * 1/2 cup (1 stick) unsalted butter, softened. Make sure it’s softened, not melted! What is the best vanilla extract to use in your recipe? What is the difference between 1 cup of milk and 1 1/2 cups of water? I’ve even used almond milk in a pinch, and it worked great!

For the Three Milks Soak:
* 1 (12 ounce) can evaporated milk *1 (14 oz) Can sweetened condensed milk* 1 cup heavy cream. If you want to go decadent, use half and half.

For the Topping:
* 1 cup heavy cream, cold * 2 tablespoons powdered sugar * 1/2 teaspoon vanilla extract * Ground * Cinnamon, for dusting (optional)

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. I always spray the liners with a little cooking spray, too. It just makes it easier to peel them off later, especially with these extra-moist cupcakes.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking is key here! It helps distribute the baking powder evenly, which means lighter, fluffier cupcakes.

Step 3: Cream Butter & Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! It’s important for creating a good texture.

Step 4: Add Eggs & Vanilla

Beat eggs one at a time, then stir in vanilla extract. Make sure each egg is fully incorporated before adding the next. How do you prevent a batter from curdling?

Step 5: Alternate Wet & Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing gluten in flour can result in tough cupcakes. I always stop mixing when I still see streaks of flour and then finish it by hand with a fork.

Step 6: Fill Cupcake Liners

I like to use an ice cream scoop for this. Fill each cupcake liner about 2/3 full. It helps keep the portions even.

Step 7: Bake

Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. What is the best way to check oven doneness?

Step 8: Cool Cupcakes

Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. How do I cool Make sure they’re completely cool before you soak them with the milk mixture, otherwise, you’ll get a blistering rash.

Step 9: Prepare the Milk Mixture

While the cupcakes are cooling, prepare the three-milk mixture by whisking together the evaporated milk and sugar. In a bowl, combine condensed milk, heavy cream, and milk.

Step 10: Soak the Cupcakes

Once the cupcakes are cool, use a fork or wooden skewer to poke holes all over the top of each cupcake. What is the best way to soak the milk in? How do you pour the milk mixture over cupcakes? If you make a few cupcakes, be patient! You want them to be nice and saturated.

Step 11: Chill

Cover cupcakes with plastic wrap and refrigerate for at least 1 hour, or preferably longer. What is the best way to absorb milk? I like to chill mine overnight – they just get better and better!

Step 12: Make the Whipped Cream Topping

In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Set aside. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. What is the best way to whip whipped cream?

Step 13: Frost & Serve

Top each cupcake with whipped cream and dust with ground cinnamon, if desired. Serve immediately and enjoy!

What is the best way to serve it?

These Tres Leches Cupcakes are amazing on their own, but they’re also great with a few simple accompaniments. Here are some of my favorite ways to serve them:

For a Casual Brunch:Serve them alongside a platter of fresh fruit, like strawberries, raspberries, and blueberries. What are the best pairings for coffee and mimosa?

What is the best dessert spread?What are some examples of Latin-inspired desserts? What are the best ways to create a festive atmosphere?

For a simple treat:Can you enjoy these with a glass of cold milk or herbal tea? Sometimes, the simplest pairings are the best!

What are some of the best cupcakes ever? I’ve served them with a scoop of vanilla ice cream on hot summer days. What are the endless possibilities?

How do I make a perfect Tres leches cupcake?

Over the years, I’ve learned a few tricks that can take these Tres Leches Cupcakes from good to bad. What is the best advice I can give to a

Don’t Overmix the Batter: I can’t stress this enough! Overmixing leads to tough cupcakes. Mix until just combined, and then stop. A few streaks of flour are okay.

Use Room Temperature Ingredients: This helps the batter come together smoothly and evenly. Take the butter and eggs out of the fridge about 30 minutes before you start baking.

Don’t Skimp on the Soaking: The “tres leches” mixture is what makes these cupcakes so special. Be generous with the soaking! You want each cupcake to be nice and saturated.

Chill Them Well: Chilling the cupcakes for at least an hour (or overnight) allows the milk mixture to fully absorb and the flavors to meld together. Trust me, it’s worth the wait.

Get Creative with the Topping: While whipped cream is the classic topping, feel free to experiment! Try a light cream cheese frosting, a sprinkle of toasted coconut, or even a drizzle of caramel sauce.

Consider adding a little rum or brandy to the milk mixture: This isn’t necessary, but if you like a boozy dessert, a tablespoon or two can add a delicious kick!

Storing and Reheating Tips

These Tres Leches Cupcakes are best enjoyed fresh, but they can be stored for later. Here’s how:

In the Refrigerator: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They’ll stay moist and delicious.

Freezing: You can freeze the cupcakes, but the texture might change slightly after thawing. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

A Note on the Topping: If you’re planning to store the cupcakes, it’s best to add the whipped cream topping just before serving. Whipped cream can get a little weepy if it sits for too long.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can definitely make these Tres Leches Cupcakes gluten-free! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this helps to bind the ingredients together and create a better texture. Keep in mind that gluten-free flours can sometimes be a little drier than regular flour, so you might need to add an extra tablespoon or two of milk to the batter to achieve the right consistency.

Do I need to poke the holes in the cupcakes?

Absolutely! Poking holes in the cupcakes is essential for allowing the milk mixture to soak in properly. Without the holes, the milk will just sit on top of the cupcakes and they won’t be as moist and delicious. Use a fork, a wooden skewer, or even the handle of a spoon to create the holes. Just make sure to poke them all over the top of each cupcake.

Can I use a different kind of milk?

While the recipe calls for evaporated milk, condensed milk, and heavy cream, you can experiment with other types of milk if you’d like. For example, you could use half-and-half instead of heavy cream for a slightly lighter version. You could also use coconut milk for a dairy-free option. Just keep in mind that the flavor and texture of the cupcakes will be slightly different.

How can I prevent the cupcakes from getting too soggy?

The key to preventing soggy cupcakes is to let them cool completely before soaking them in the milk mixture. If the cupcakes are still warm, they’ll absorb too much liquid and become mushy. Also, be sure to measure the milk mixture accurately. Too much liquid can also lead to soggy cupcakes.

What can I use instead of whipped cream?

If you’re not a fan of whipped cream, you can use a variety of other toppings. A light cream cheese frosting is a great option. You could also use a sprinkle of toasted coconut, a drizzle of caramel sauce, or even a scoop of vanilla ice cream. Get creative and experiment with different toppings to find your favorite!

Final Thoughts

These Tres Leches Cupcakes have become a staple in my kitchen, and I know they’ll be a hit in yours, too! They’re the perfect combination of easy to make and incredibly delicious. Whether you’re serving them at a party, enjoying them as a simple treat, or just craving a taste of something sweet and comforting, these cupcakes are sure to satisfy. If you love these, you should definitely check out my recipe for mini-cheesecakes, which is another crowd favorite in my house. Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe if you enjoyed it!