I love how tres leches brings a soft, milky hug to every bite. These cupcakes soak up the milk mix and stay tender, and the cinnamon whipped cream on top adds a warm, cozy note. If you enjoy tres leches in cake form, you might also like this best homemade tres leches cake for a larger dessert to share.
Why You’ll Love This Recipe
You get the rich, soaked flavor of a tres leches cake in a single-serving treat. These cupcakes stay moist, they are easy to make, and they look lovely on a dessert tray. The cinnamon whipped cream is fast to make and pairs perfectly with the milk soak. If you like simple, crowd-pleasing sweets, this recipe will sit well next to your go-to treats like the best banana bread recipe.
How to Make Moist Tres Leches Cupcakes Recipe with Easy Cinnamon Whipped Cream Topping
Start with a soft, light cupcake batter so the milky soak sinks in well. After baking, poke the tops so the tres leches mix can reach the center. Chill the cupcakes so they absorb the milk fully. Right before you serve, whip the cold cream with cinnamon and a bit of sugar until soft peaks form, then pipe or spoon it on each cupcake. For another simple dessert idea, you can try a quick bread like an easy banana bread recipe alongside these cupcakes for a small party.
Ingredients:
- 1 ½ cups all-purpose flour (180 g)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (113 g), softened
- ¾ cup granulated sugar (150 g)
- 3 large eggs, room temperature
- ½ cup whole milk (120 ml), room temperature
- 1 tsp pure vanilla extract
- 1 cup evaporated milk (240 ml)
- 1 cup sweetened condensed milk (300 g)
- ½ cup whole milk or heavy cream (120 ml)
- 1 cup heavy cream (240 ml), cold
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
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Directions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
- Using a mixer, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until fluffy and pale, about 3-4 minutes.
- Beat in 3 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 tsp vanilla extract.
- Add the dry mixture in three parts, alternating with ½ cup whole milk, beginning and ending with the dry ingredients. Mix gently until just combined.
- Divide the batter evenly among 12 cupcake liners, filling about ⅔ full.
- Bake for 18-22 minutes until cupcakes spring back lightly when touched and a toothpick inserted comes out clean.
- While cupcakes bake, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, and ½ cup heavy cream or whole milk.
- Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. Poke holes all over each cupcake with a toothpick or skewer.
- Slowly pour the tres leches mixture over each cupcake, about 3-4 tablespoons per cupcake. Chill in the fridge for at least 1 hour to soak.
- In a chilled bowl, beat 1 cup cold heavy cream with 2 tbsp powdered sugar, 1 tsp ground cinnamon, and ½ tsp vanilla extract until soft peaks form.
- Pipe or dollop the cinnamon whipped cream generously over each cupcake just before serving. Optionally dust with cinnamon.
How to Serve Moist Tres Leches Cupcakes Recipe with Easy Cinnamon Whipped Cream Topping
Serve these cupcakes cold or just slightly chilled. Place them on a pretty plate or a tiered stand. Add a small sprinkle of cinnamon on top for a neat finish. They pair well with coffee or a light fruit salad. For a richer dessert table, add a dense cake like the chocolate bundt cake recipe nearby.
How to Store Moist Tres Leches Cupcakes Recipe with Easy Cinnamon Whipped Cream Topping
Store leftover cupcakes in an airtight container in the fridge. They keep well for up to 3 days. If you need to keep them longer, remove the whipped cream, wrap the cupcakes tightly, and freeze for up to 1 month. Thaw in the fridge and add fresh whipped cream before serving.
Tips for the Best Moist Tres Leches Cupcakes Recipe with Easy Cinnamon Whipped Cream Topping
- Use room temperature eggs and milk for a smooth batter.
- Do not overmix once you add the flour; mix until just combined.
- Poke many small holes so the milk soak reaches the center.
- Chill long enough — at least one hour — so the cupcakes soak up the milk.
- Keep the cream bowl cold for the best, fastest whipped cream.
- For a fun twist, fold a little cinnamon into the batter.
If you like mixing dessert types, try pairing these with a frozen treat such as a chocolate chip cookie dough ice cream cake for a cool contrast.
Variations
- Coffee twist: add 1 tsp instant espresso to the milk soak for a coffee note.
- Fruit top: add sliced strawberries or mango on the whipped cream.
- Chocolate: fold 2 tbsp cocoa into the batter for cocoa cupcakes, then soak as usual.
- Spiced: add ½ tsp ground nutmeg or a pinch of cloves to the cinnamon whipped cream.
Frequently Asked Questions
Q: Can I make these cupcakes ahead of time?
A: Yes. Bake and soak the cupcakes a day ahead, chill them, and add the whipped cream just before serving.
Q: Can I use low-fat milk instead of heavy cream in the soak?
A: You can, but heavy cream or whole milk gives a richer taste. Low-fat milk will make them lighter but less creamy.
Q: How long do they last in the fridge?
A: With the whipped cream on, eat within 3 days. Without the cream, you can keep the soaked cupcakes for up to 4 days in the fridge.
Q: Can I make a dairy-free version?
A: Use canned coconut milk and a dairy-free whipped topping. The texture will change, but the idea stays.
Conclusion
For more ideas and a different take on individual tres leches treats, see this lovely write-up on Tres Leches Cupcakes.
Print
Moist Tres Leches Cupcakes with Easy Cinnamon Whipped Cream Topping
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious tres leches cupcakes that soak in a rich milk mixture for a tender treat topped with cinnamon whipped cream.
Ingredients
- 1 ½ cups all-purpose flour (180 g)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (113 g), softened
- ¾ cup granulated sugar (150 g)
- 3 large eggs, room temperature
- ½ cup whole milk (120 ml), room temperature
- 1 tsp pure vanilla extract
- 1 cup evaporated milk (240 ml)
- 1 cup sweetened condensed milk (300 g)
- ½ cup whole milk or heavy cream (120 ml)
- 1 cup heavy cream (240 ml), cold
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
- Beat ½ cup softened unsalted butter with ¾ cup granulated sugar until fluffy and pale, about 3-4 minutes.
- Incorporate 3 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 tsp vanilla extract.
- Add the dry mixture in three parts, alternating with ½ cup whole milk, beginning and ending with the dry ingredients. Mix gently until just combined.
- Divide the batter evenly among 12 cupcake liners, filling about ⅔ full.
- Bake for 18-22 minutes until cupcakes spring back lightly when touched and a toothpick comes out clean.
- Whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, and ½ cup heavy cream or whole milk while the cupcakes bake.
- Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack. Poke holes all over each cupcake with a toothpick.
- Pour the tres leches mixture over each cupcake, about 3-4 tablespoons per cupcake. Chill in the fridge for at least 1 hour.
- Beat 1 cup cold heavy cream with 2 tbsp powdered sugar, 1 tsp ground cinnamon, and ½ tsp vanilla extract until soft peaks form.
- Pipe or dollop the cinnamon whipped cream over each cupcake just before serving. Optionally dust with cinnamon.
Notes
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. Without whipped cream, soaked cupcakes keep well for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
