Easy Tres Leches Cupcakes Recipe
Tres Leches Cupcakes combine the fluffy richness of a classic tres leches cake with the convenience of single-serving cupcakes. This easy recipe yields 24 moist and indulgent treats, perfect for celebrations or everyday indulgence, topped with whipped cream and fresh berries.
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
Storage: Store frosted cupcakes in the refrigerator for up to 24 hours. Add berries just before serving for freshness.
Variations: For a tropical twist, top with toasted coconut or mango slices.
Tried this recipe?Let us know how it was!