If you’re searching for an incredibly moist, decadent, and utterly delightful dessert, then these Tres Leches Cupcakes are precisely what you need. This recipe provides a simple yet foolproof method for creating these beloved sweet treats at home, perfect for any occasion or just a sweet craving.
Key Ingredients for Tres Leches Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup whole milk, at room temperature
- ½ cup evaporated milk
- ½ cup sweetened condensed milk (for the soak)
- 1 ¼ cups whole milk (for the soak)
- 1 teaspoon vanilla extract (for the soak)
- For the Topping:
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: Fresh berries, cinnamon, or sprinkles for garnish
How to Make Tres Leches Cupcakes
Prepare to be amazed by how simple, yet incredibly satisfying, these Tres Leches Cupcakes are! The magic lies in the blend of a tender, fluffy cake base that gracefully absorbs a rich, creamy milk mixture, creating an unbelievably moist and flavorful dessert. With a preparation time of approximately 30 minutes and a baking time of 18-20 minutes, you’ll be enjoying this delightful treat in no time.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This process incorporates air, which will contribute to a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the ½ cup whole milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18-20 minutes, or until a wooden skewer inserted into the center of the cupcakes comes out clean.
- Cool Slightly: Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Tres Leches Soak: While the cupcakes are cooling, whisk together the ½ cup evaporated milk, ½ cup sweetened condensed milk, and 1 ¼ cups whole milk in a bowl. Add the 1 teaspoon of vanilla extract and stir well. This is the “tres leches” or “three milks” mixture that will bring incredible moisture and sweetness to your cupcakes.
- Saturate the Cupcakes: Once the cupcakes have cooled completely, poke several holes in the top of each one using a fork or a wooden skewer. Gradually pour the milk mixture over the tops of the cupcakes, allowing it to soak in. You may need to do this in stages to ensure even saturation. The cupcakes should feel heavy and very moist.
- Chill: Cover the cupcakes and refrigerate for at least 1-2 hours, or preferably longer, to allow the milks to fully absorb and the flavors to meld.
- Make the Whipped Cream Topping: In a chilled bowl, whip the cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Be careful not to over-whip, or you will end up with butter.
- Frost and Serve: Dollop or pipe the whipped cream topping onto the chilled Tres Leches Cupcakes. Garnish with fresh berries, a sprinkle of cinnamon, or colorful sprinkles, if desired. Serve immediately.
Why You’ll Love This Tres Leches Cupcakes
You’ll absolutely adore these Tres Leches Cupcakes because they deliver an explosion of sweet, milky, and incredibly moist flavor with every single bite. Unlike regular cupcakes that can sometimes be a bit dry, these are guaranteed to be wonderfully saturated thanks to their signature three-milk soak, creating a dessert experience that’s both comforting and luxurious. Plus, making them at home is surprisingly budget-friendly, saving you the cost of expensive bakery treats and allowing you to customize them with your favorite fresh fruit garnishes or a dusting of cinnamon for an extra touch of homemade charm.
Imagine the delight on your family’s faces as they savor the tender cake infused with a dreamy, creamy embrace, a sensation far more enchanting than a simple vanilla or chocolate cupcake. It’s a true celebration of simple ingredients transformed into something extraordinary. So, why wait? Gather your ingredients and let this simple yet spectacular Tres Leches Cupcakes recipe bring a touch of sweet magic into your kitchen today!
Storing and Reheating Tips
These Tres Leches Cupcakes are best stored in an airtight container in the refrigerator. Because of the milk soak, they remain wonderfully moist and delicious for up to 3-4 days. Due to their high moisture content, freezing is generally not recommended as it can affect the texture negatively.
If you find your cupcakes become a little too chilled after refrigeration, you can allow them to sit at room temperature for about 15-20 minutes before serving to take the edge off. The whipped cream topping is best applied just before serving if you are not planning to consume all the cupcakes at once, as it can also soften slightly in the refrigerator.
Final Thoughts
These Tres Leches Cupcakes are a true testament to how simple flavors can create an unforgettable dessert experience. We encourage you to whip up a batch and discover the moist, milky magic for yourself – it’s a sweet adventure you won’t regret!
Tres Leches Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract (for cake)
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 cup whole milk, at room temperature (for cake)
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of the cupcakes comes out clean.
- Let the cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, whisk together the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Add the vanilla extract and stir well.0.5 cup evaporated milk (for soak), 0.5 cup sweetened condensed milk (for the soak), 1.25 cups whole milk (for the soak), 1 teaspoon vanilla extract (for the soak)
- Once the cupcakes have cooled completely, poke several holes in the top of each one using a fork or a wooden skewer. Gradually pour the milk mixture over the tops of the cupcakes, allowing it to soak in. You may need to do this in stages to ensure even saturation. The cupcakes should feel heavy and very moist.0.5 cup evaporated milk (for soak), 0.5 cup sweetened condensed milk (for the soak), 1.25 cups whole milk (for the soak), 1 teaspoon vanilla extract (for the soak)
- Cover the cupcakes and refrigerate for at least 1-2 hours, or preferably longer, to allow the milks to fully absorb and the flavors to meld.
- In a chilled bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip, or you will end up with butter.1 cup heavy whipping cream, cold, 0.25 cup powdered sugar, 1 teaspoon vanilla extract (for topping)
- Dollop or pipe the whipped cream topping onto the chilled Tres Leches Cupcakes. Garnish with fresh berries, a sprinkle of cinnamon, or colorful sprinkles, if desired. Serve immediately.Fresh berries, cinnamon, or sprinkles