If you’re looking for a simple yet stunning dessert to impress your family and friends, these tres leches cupcakes are the perfect choice. Their irresistibly moist texture and rich flavor come from the combination of three different kinds of milk.
This easy recipe transforms the classic tres leches cake into individual portions, making them ideal for gatherings, celebrations, or just treating yourself at home.
Why You’ll Love This Easy Recipe
These cupcakes bring the indulgent magic of tres leches cake into a bite-sized format. They’re soft, airy, and soaked to perfection, ensuring every bite melts in your mouth.
The whipped cream topping and fresh berries add a touch of elegance, making this dessert as visually appealing as it is delicious. Best of all, this recipe is straightforward enough for beginner bakers but impressive enough to wow any crowd.
The combination of three milks—evaporated milk, sweetened condensed milk, and heavy cream—is the secret to these cupcakes’ iconic texture. The result is a dessert that strikes the perfect balance between rich, creamy, and light.
Tips for Making Perfect Tres Leches Cupcakes
- Use the Right Liners: Opt for sturdy cupcake liners, preferably aluminum or parchment. These help the cupcakes hold their shape and prevent sogginess when the syrup is added.
- Don’t Overmix the Batter: When folding in the egg whites, be gentle to maintain the light, airy texture that’s key to these cupcakes. Overmixing can make them dense.
- Poke Thoroughly: Use a skewer or paring knife to create several holes in each cupcake before pouring the milk mixture. This ensures the syrup is absorbed evenly, giving you that classic tres leches moisture.
- Chill Before Serving: Let the soaked cupcakes rest in the refrigerator for a few hours to allow the flavors to meld together. This step enhances their rich, creamy taste.
Customizing the Recipe for Your Preferences
One of the best things about this easy recipe is its versatility. Here are some simple ways to customize it:
- Add a Flavor Boost: Incorporate a teaspoon of ground cinnamon or a splash of rum into the syrup for an extra layer of flavor. This creates a subtle twist while keeping the essence of tres leches intact.
- Make It Dairy-Free: For those with dietary restrictions, you can substitute the evaporated milk, condensed milk, and heavy cream with plant-based options like almond milk or coconut milk. You’ll still get that luscious texture without the dairy.
- Experiment with Toppings: While whipped cream and berries are a classic choice, don’t hesitate to get creative. Try caramel drizzle, chocolate shavings, or toasted coconut for a fun twist.
Storing & Serving These Cupcakes
These cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
If you’re planning to make them ahead, wait to add the whipped cream topping and garnish until just before serving. This ensures they look as beautiful as they taste.
For serving, consider pairing them with a light coffee or espresso. The subtle bitterness of coffee complements the sweetness of the cupcakes perfectly.
They’re also a great addition to dessert platters, adding variety and a touch of elegance to any spread.
Perfect for Any Occasion
What makes these tres leches cupcakes truly special is their ability to fit any occasion. From birthdays and weddings to casual dinners and holiday celebrations, their individual size makes them convenient to serve and enjoy.
With its simple preparation and show-stopping results, it’s a dessert you’ll turn to time and time again. These cupcakes are proof that great recipes don’t need to be complicated to impress.
Easy Tres Leches Cupcakes Recipe
Equipment
- 24-count cupcake tin with liners
- Stand or hand mixer
- Piping bag with an open-star tip (optional)
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 ½ teaspoons aluminum-free baking powder
- ¼ teaspoon fine sea salt
- 5 large eggs yolks and whites separated
- 1 cup sugar divided
- ⅓ cup whole milk
- 1 teaspoon pure vanilla extract
For the Syrup:
- 8 ounces evaporated milk
- 6 ounces sweetened condensed milk
- ¼ cup heavy cream
For the Frosting:
- 2 cups heavy cream
- 2 tablespoons sugar
- 1 cup fresh berries e.g., raspberries, blueberries
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F and line a 24-cup cupcake tin with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: In another bowl, beat the egg yolks with ¾ cup of sugar until pale yellow and creamy (about 2 minutes). Whisk in the milk and vanilla extract.
- Whip Egg Whites: Using a stand or hand mixer, whip the egg whites until foamy, then gradually add the remaining ¼ cup sugar. Continue beating until stiff peaks form.
- Combine Batter: Gradually fold the egg yolk mixture into the dry ingredients. Gently fold in the whipped egg whites, ensuring not to deflate the batter.
- Fill & Bake: Evenly divide the batter into the cupcake liners, filling each about ¾ full. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan before transferring to a cooling rack.
- Prepare Syrup: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until smooth.
- Soak Cupcakes: Once cooled, poke holes in the tops of the cupcakes using a skewer or fork. Spoon 1 tablespoon of the syrup onto each cupcake, allowing it to soak in completely. Repeat until all syrup is absorbed.
- Whip Frosting: Beat the heavy cream and sugar together on high speed until thick and spreadable, about 1½–2 minutes.
- Decorate: Transfer the frosting to a piping bag (or use a spoon) and pipe or spread it onto the cupcakes. Garnish with fresh berries and serve.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.