Tres Leche Cupcakes are light, airy, and fluffy and lightly soaked in three milks. The cupcakes are topped with whipped cream and dusted with cinnamon and sliced strawberries.
You may be familiar with a Tres Leches Cake that is a light, sponge cake that is soaked in three milks. That is why I wanted to make a cupcake recipe for an individual serving of this popular cake.
Tres Leche is a Mexican-Inspired dessert that is light but decadent but is easy to make. There is no oil or butter ingredients, just eggs that make this cake mix so light and airy. I also make some of these Easy Mexican Dessert Recipes.
Table of contents
What are Tres Leche Cupcakes?
It is a dense moist cake that is soaked in three milks then topped with a whipped topping frosting. The Tres Leche name comes from the three milks that the cupcake is soaked in after they have been baked.
Ingredients
Cupcakes
- Yellow Cake Mix. Any brand is fine to use.
- Whole Milk. Whole milk gives the cupcakes the richest flavor.
- Vanilla Extract. Pure vanilla extract will give the cupcakes the best flavor.
Milk Mixture
- Sweetened Condensed Milk. Make the cupcakes so moist and rich.
- Evaporated Milk. Don’t substitute for regular milk.
- Heavy Whipping Cream. Combines with the other ingredients for a rich flavor.
Topping
- Heavy Whipping Cream. Make sure it is cold before using.
- Ground Cinnamon. Optional for topping but so pretty.
- Fresh Sliced Strawberries. Another optional topping but it tastes great and adds a pop of color.
Find the complete list of ingredients at the bottom of the page.
How to Make Tres Leche Cupcakes
- Step 1. Prepare the oven and cupcake pan – Preheat the oven to 350 degrees F and line 2 muffin tins with foil cupcakes liners (do not use the paper liners as the milk mixture will soak through).
Step 2. Mix together Cake Mix Ingredients – In a large mixing bowl, combine the cake mix, eggs with the egg yolks, milk and vanilla with a handheld mixer or stand mixer until well combined.
Step 3. Then, pour the batter into the muffin pan. Bake for 12 to 15 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool.
Step 4. While the cupcakes cool, combine three kinds of milks. You will need a large mixing bowl.
Step 5. Next, poke Holes in the cupcakes. Use a fork or skewer to poke the holes all over the top of the cupcakes. Be careful not to poke to the bottom of the cupcakes or poke holes in the cupcake liners.
Step 6. Spoon the milk mixture over the cupcakes. Then refrigerate the cupcakes for at least 4 hours but overnight is better. This will allow time to soak up the milk mixture.
Step 7. Make the whipped topping. Beat together the heavy whipping cream, powdered sugar and vanilla extract in a large bowl with a handheld mixer or a stand mixer. Continue to beat until stiff peaks form in the mixture.
Step 8. Right before serving, pipe the topping mixture on the cupcakes.
Step 9. Then add a dusting of the ground cinnamon and the sliced strawberries.
Storage
- Store the leftovers in the refrigerator for up to 5 days.
FAQs
Yes, traditional that is how Tres Leche is made is into a cake. Tres Leche Cake is just as easy to make with the three milks. Each bite is creamy and delicious and topped with whipped topping.
Sweetened Condensed Milk, Evaporated Milk and Heavy Whipping Cream. These ingredients can easily be found at the grocery store.
To make the cupcakes days in advance, you will simply prepare the cupcakes as indicated. Do not poke holes into the cupcakes until you are ready to spoon the three milks over the cupcakes.
Then top the cupcakes with the whipped topping and serve. This cake is almost better the next day after the milk has soaked more into the cake.
Store the leftovers in the refrigerator for up to 5 days. Make sure to cover and store them in an airtight container to keep them fresh.
Tres Leche Cupcakes are easy to freeze. Simply prepare the cupcakes as indicated. Make sure to let them cool completely.
Store them in a freezer safe bag. They will stay fresh up to 2 to 3 months if stored properly.
Once you are ready to serve, thaw cupcakes in the refrigerator. Then you can poke holes in the cake and then spoon the milk mixture over the cupcakes. Garnish with whipped topping, sprinkle cinnamon and slice strawberries.
More Cupcakes Recipes
- The Best Watermelon Cupcakes Recipe
- Margarita Cupcakes Recipe
- Easy Homemade Vanilla Cupcake Recipes
- The Best Lemon Cupcakes Recipe
Give this recipe a try and leave a comment and star rating.
Tres Leche Cupcakes
Ingredients
- For the Cupcakes:
- 1 pkg Yellow Cake Mix
- 3 Large Eggs
- 2/3 cup Milk
- 1 tsp Vanilla Extract
- For the Milk Mixture:
- 14 oz Sweetened Condensed Milk
- 12 oz Evaporated Milk
- 1 cup Heavy Whipping Cream
- For the Topping:
- 1 cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- Ground Cinnamon Optional for Topping
- Fresh Sliced Strawberries Optional for Topping
Instructions
- Preheat the oven to 350 degrees F and line 2 muffin tins with foil cupcakes liners (do not use the paper liners as the milk mixture will soak through).
- In a large mixing bowl, combine the cake mix, eggs, and vanilla with a hand held mixer until well combined. Pour the cake batter into the muffin tins, filling them up approximately 2/3 full.
- Bake for 12-16 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Move the cupcakes to a wire rack to cool slightly.
- Then in a large mixing bowl. Combine the three milk mixture ingredients.
- Use a fork or skewer to poke holes all over the top of the cupcakes, being careful not to poke to the bottom of the cupcakes or poke holes in the cupcake liners.
- Whisk together the milk mixture ingredients in a large bowl. Spoon approximately 2-3 Tablespoons of the milk mixture over each cupcake.
- Refrigerate the cupcakes for at least 4 hours but overnight is preferred to soak up the milk mixture.
- To make the topping, beat together the heavy whipping cream, powdered sugar and vanilla extract in a large bowl with a hand held mixer or a stand alone mixer. Beat until soft peaks form in the mixture.
- Right before serving, pipe the topping mixture over the top of each of the cupcakes and top with a dusting of the ground cinnamon and the sliced strawberries (optional).
- Store the leftovers in the refrigerator for up to 5 days.
