Easy Tres Leches Cupcakes Recipe
Rich, moist, and soaked in sweetened milk, these tres leches cupcakes are an irresistible twist on the classic Latin-American dessert. Perfectly capturing the essence of a traditional tres leches cake, these bite-sized delights add a unique spin that’s sure to become a family favorite. With a focus on creating a simple yet delicious treat, this easy recipe ensures you spend less time in the kitchen and more time enjoying the delightful flavors.
Every time I bake these cupcakes, I’m reminded of my grandmother’s kitchen, where the sweet aroma of whisked eggs and warm milk was a staple during family gatherings. My grandmother taught me how to fold ingredients with care, a ritual we shared that made baking feel like magic. These cupcakes are a homage to those cherished moments, a small taste of nostalgia in every bite.
Why You’ll Love This Recipe
This recipe combines the richness of a traditional cake with the convenience of individual servings, making it ideal for parties and special events. Packed with the creamy flavors of three milks and topped with a light, fluffy frosting, these cupcakes strike an elegant balance of decadence and simplicity that’s sure to impress guests. Plus, they’re easy enough to prepare on a busy weeknight for a delightful dessert anytime.
Ingredients Notes
To achieve the perfect texture, use whole milk, evaporated milk, and sweetened condensed milk for the soaking mixture. High-quality vanilla extract is essential for that authentic flavor. You can substitute gluten-free flour for those with dietary restrictions without compromising the taste. Look for fresh, local eggs to ensure a rich, airy batter that bakes up beautifully.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This step ensures even baking and easy cleanup.
Step 2
In a large mixing bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
Step 3
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter, alternating with milk, until fully combined.
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Step 4
Spoon the batter into the lined cupcake pan, filling each cup no more than two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 5
While cupcakes are baking, whisk together the three milks for soaking. Once cupcakes are slightly cooled, pierce their tops with a fork and slowly drizzle the milk mixture over, allowing it to absorb.
Storage Options
Store these cupcakes in an airtight container in the refrigerator for up to three days. If you prefer to freeze, place them in a single layer on a baking sheet to freeze individually before storing them together in a freezer bag. To reheat, let them thaw in the fridge overnight and enjoy cold or slightly warmed.
Variations & Substitutions
For a tropical twist, add a teaspoon of coconut extract to the milk mixture and top with toasted coconut flakes. Adjusting for a dairy-free version is simple; use almond milk, coconut milk, and soy condensed milk.
Serving Suggestions
These cupcakes pair wonderfully with a cup of coffee or tea for a delightful afternoon treat. They make a festive addition to birthdays, anniversaries, or any occasion that calls for a sweet indulgence. Perfect as part of a dessert table or served individually on delicate platters, these cupcakes bring charm and elegance to any setting.
Frequently Asked Questions
Can I make these cupcakes in advance? Absolutely! You can prepare the cupcakes a day ahead, soak them with the milk mixture, and refrigerate overnight. Top with whipped cream just before serving for the freshest presentation.
What can I do if my cupcakes are too soggy? If you find the cupcakes are too soggy, reduce the amount of milk mixture you pour. Always allow them to sit for a few hours to let any excess moisture redistribute evenly.
Do these cupcakes need to be refrigerated? Yes, due to their milk content, it’s best to store these cupcakes in the refrigerator. Serve chilled for the classic tres leches experience.
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Easy Tres Leches Cupcakes Recipe
Ingredients
- For the Cupcakes:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1/4 lb unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- For the Milk Mixture Tres Leches:
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional garnish: cinnamon fresh berries, or a drizzle of caramel
Instructions
- Bake the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until fluffy—about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Add the dry ingredients in two batches, alternating with milk, mixing until just combined.
- Divide batter evenly among liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely in the pan.
- Soak with Tres Leches:
- In a bowl, mix the evaporated milk, condensed milk, and heavy cream.
- Use a fork or skewer to poke holes in each cooled cupcake. Spoon or pour a few tablespoons of the milk mixture over each one—slowly so it soaks in.
- Refrigerate for at least 2 hours to let the cupcakes absorb the liquid.
- Make the Whipped Cream Topping:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Pipe or spread the whipped cream on top of each chilled cupcake.
- Garnish with a dusting of cinnamon or fresh fruit if desired.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
