Description
Delicious tres leches cupcakes that soak in a rich milk mixture for a tender treat topped with cinnamon whipped cream.
Ingredients
Scale
- 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