Tres Leches Cupcakes

These perfectly light and fluffy Tres Leches Cupcakes are my miniature twist on the classic Mexican dessert! Each cupcake is delicately soaked in three types of milk and crowned with a cloud of freshly whipped cream. After countless recipe tests (and many delicious taste tests!), I’m thrilled to share this foolproof recipe that brings all the magic of traditional tres leches cake into perfectly portioned treats.

Why You’ll Love These Tres Leches Cupcakes

• Perfectly portioned individual servings
• Incredibly moist without being soggy
• No butter or oil needed (yes, really!)
• Light-as-air texture from whipped egg whites
• Sweetened naturally from the three-milk blend
• Make-ahead friendly for parties
• Topped with heavenly homemade whipped cream
• Customizable toppings (cinnamon, strawberries, or both!)

Let’s talk about what makes these cupcakes extra special! Unlike traditional cake recipes, we’re skipping the butter and oil completely. I know it sounds strange, but trust me here! The magic happens when we fold pillowy whipped egg whites into our base batter, creating an incredibly light texture that’s perfect for soaking up our three-milk mixture without becoming heavy or dense.

The real game-changer is the trio of milks we’ll use to soak each cupcake: rich evaporated milk, sweetened condensed milk, and whole milk blend together to create that signature tres leches flavor that’s somehow both decadent and delicate at the same time. And the finishing touch? A generous swirl of freshly whipped cream that’s just barely sweetened to complement the tender, milk-soaked cake beneath.

Baker’s Tip: Make sure to use foil liners instead of paper ones – this small detail makes a huge difference! Paper liners will leak and become soggy, while foil liners keep all that creamy milk goodness right where we want it – in the cupcake!

Key Ingredients for Perfect Tres Leches Cupcakes

Let me walk you through the stars of our show – each ingredient plays a crucial role in creating these heavenly little cakes!

• Eggs – We’ll separate these into whites and yolks, with the whites whipped to stiff peaks for that signature light-as-air texture. The yolks provide richness and structure. Room temperature eggs work best!
• All-Purpose Flour – Just 1 cup creates the perfect delicate structure. Be gentle when mixing to keep our cupcakes tender. No cake flour needed here – we want these sturdy enough to hold our milk mixture.
• Three Milks – Our signature soaking blend:
  – Evaporated milk adds richness without heaviness
  – Sweetened condensed milk brings silky sweetness
  – Whole milk ties it all together perfectly
  Don’t substitute low-fat options – the fat content is essential for that luxurious mouthfeel.
• Heavy Whipping Cream – For the fluffiest topping, use cold cream straight from the fridge. A touch of powdered sugar and vanilla transforms it into a cloud-like crown for each cupcake.

Essential Success Tips

After testing this recipe countless times in my kitchen, here are my non-negotiable tips for tres leches success:

1. Master the Egg Whites – Beat them until they form stiff, glossy peaks that hold their shape when you lift the beater. But don’t overbeat or they’ll become grainy and won’t fold properly into the batter.
2. Choose Your Liners Wisely – This is crucial! Use foil liners, not paper ones. Paper liners will disintegrate from the milk mixture, while foil keeps everything perfectly contained. Trust me on this one – I learned the hard way!
3. Perfect Milk Ratio – Two tablespoons of milk mixture per cupcake is the sweet spot. More will make them soggy, less won’t give you that classic tres leches experience. Use a spoon to add it gradually, letting each addition soak in.
4. Patience is Key – Let these beauties rest in the fridge for at least an hour after adding the milk mixture. This gives them time to soak up all that creamy goodness evenly. Better yet, make them the night before!

Step-by-Step Baking Guide

Let me walk you through creating these dreamy tres leches cupcakes! After countless batches in my test kitchen, I’ve perfected each step to ensure your success. The process might seem detailed, but I promise it’s simpler than you think!

Creating the Perfect Cupcake Base

1. Start with room temperature ingredients and preheat your oven to 350°F. Line your muffin tins with foil liners – this is non-negotiable!
2. Whisk your dry ingredients first – the flour, baking powder, and salt. This helps distribute the leavening agents evenly.
3. Now for the fun part – separate those eggs! Beat the yolks with sugar until they’re pale and fluffy. You’ll know they’re ready when they form ribbons when you lift your beater.
4. For the egg whites (my favorite step!), start on medium speed and gradually increase to high. Add the sugar slowly – this creates the most stable, glossy peaks. They should stand straight up when you lift the beater!

The Soaking Process

Here’s where the magic happens! Once your cupcakes are completely cool:

• Use a wooden skewer to poke 15-20 holes in each cupcake
• Mix your three milks until well combined
• Spoon exactly 2 tablespoons of the mixture over each cupcake
• Let them rest for 1 hour (or overnight for even better results!)

Make-Ahead & Storage Tips

These cupcakes are perfect for planning ahead! Here’s how to work ahead without sacrificing quality:

Make-Ahead Options

• 1-2 Days Ahead: Bake cupcakes and store unsoaked in an airtight container
• Up to 24 Hours: Soak with milk mixture and refrigerate, but wait to add whipped cream
• Whipped Cream: Always make this fresh, just before serving

Freezing Instructions

Yes, you can freeze these beauties! Here’s my tested method:

• Cool cupcakes completely
• Wrap individually in plastic wrap, then foil
• Freeze for up to 2 months
• Thaw overnight in the refrigerator
• Soak with milk mixture once thawed

Pro Tip: Write the date on your freezer bag and remember – frozen cupcakes are best used within 2 months for optimal freshness!

FAQs & Final Thoughts

Final Thoughts

I absolutely love seeing you recreate these tres leches cupcakes in your own kitchens! They’re the perfect blend of light, creamy, and just sweet enough – perfect for everything from casual gatherings to special celebrations. The best part? When you get that first bite with the tender milk-soaked cake and cloud of fresh whipped cream… pure heaven!

Remember, baking is all about patience and precision. Take your time with the egg whites, use those foil liners, and don’t rush the soaking process. If you’re making these for the first time, read through the recipe completely before starting. And please, snap a picture and let me know how they turned out – nothing makes me happier than seeing your baking successes!

Looking for more Mexican-inspired desserts? My churros recipe is another reader favorite that would pair beautifully with these cupcakes for a festive dessert spread!

Tres Leches Cupcakes

These perfect Tres Leches Cupcakes are lightly soaked in a three milk mixture and topped with whipped cream and a sprinkle of cinnamon.

Print Pin Rate

Course: Dessert

Cuisine: American, Mexican

Keyword: cinnamon, cupcakes, milk, Strawberry, tres leches, whipped cream

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 22 cupcakes

Calories: 236kcal

Author: Kirsten Simon

Cost: 4

Equipment

• 1 muffin tin standard
• 1 foil liners muffin tin
• 1 Medium bowl
• 1 Small bowl
• 1 electric beaters
• 1 long toothpick or thin skewers

Ingredients

• 1 cup all-purpose flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs separated
• 1 cup granulated sugar divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 12 ounce evaporated milk can
• 14 ounce sweetened condensed milk can
• 1/4 cup whole milk
• 1 pint heavy whipping cream
• 3 Tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• ground cinnamon for topping

Instructions

• Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don’t use standard paper liners; the milk mixture will soak through).
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs, placing the eggs in one bowl and the egg whites in another.
• Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the ⅓ cup milk and vanilla and stir to combine.
• Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
• Use electric beaters to beat the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until stiff peaks.
• Fold egg whites into the batter just until combined.
• Divide batter among muffin liners. (I fill them ¾ full and am able to get about 22 cupcakes.)
• Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
• Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
• Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
• Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
• Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired. Enjoy!

Notes

To make ahead:Make the cupcakes 1-2 days in advance (making them up to step 8 of the recipe) and store them, covered, in the refrigerator. (Do not poke holes in them yet).
To freeze: Make cupcakes up to step 8 and allow them to cool completely. Do not poke holes in them yet. Store them in a freezer safe bag for 2-3 months. Allow them to thaw completely, then poke holes and pour milk mixture over them. Recipe adapted from Tres Leches Cake from the Pioneer Woman.

Nutrition

Calories: 236kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 93mg | Potassium: 188mg | Fiber: 1g | Sugar: 23g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg