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
Notes
Best stored in an airtight container in the refrigerator for up to 3-4 days. Freezing is generally not recommended.
