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Tres Leches Cupcakes

Tres leches cupcakes with fluffy, moist crumb are soaked with a three-milk mixture and finished with whipped cream clouds. These individual cupcakes are make-ahead friendly and stay tender after a long chill.
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Prep Time 20 minutes
Cook Time 18 minutes
Rest (refrigerate) 4 hours
Total Time 4 hours 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs separated
  • 0.75 cup sugar
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream
Topping
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 fresh strawberries for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat oven to 350°F and line muffin tins with cupcake liners.
  2. Whisk all-purpose flour, baking powder, and salt together.
  3. Beat egg yolks with sugar until pale.
  4. Add whole milk and vanilla extract to the yolk mixture, then fold in the flour mixture until smooth.
  5. Beat egg whites until stiff peaks form, then gently fold into the batter.
  6. Fill cupcake liners 2/3 full and bake 16-18 minutes, until the tops are golden.
Soak with tres leches
  1. Immediately after removing from the oven, pierce each cupcake several times with a toothpick.
  2. Whisk sweetened condensed milk, evaporated milk, and heavy cream until combined.
  3. Pour the milk mixture evenly over the warm cupcakes.
  4. Cool completely, then refrigerate at least 4 hours.
Top and serve
  1. Before serving, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Pipe the whipped cream onto the chilled cupcakes and garnish with fresh strawberries.

Notes

For the best soak, pour the milk mixture over cupcakes while they’re still warm so it absorbs evenly. Store covered in the refrigerator up to 4 days; freeze unfrosted cupcakes for up to 2 months, then thaw overnight in the fridge and whip fresh topping. For a lower-sugar option, use a reduced-sugar sweetened condensed milk substitute in the milk mixture and keep the rest the same.