Tres Leches cupcakes bring together the light, fluffy texture of cupcakes with the rich, creamy flavor of the classic tres leches cake. Picture a soft cupcake soaked in a delicious three-milk mixture, topped with whipped cream and fresh berries.
What Are Tres Leches Cupcakes?
Tres leches cupcakes are mini versions of the famous tres leches cake, a traditional Latin American dessert known for its moist texture and irresistible flavor. The term “tres leches” translates to “three milks,” which refers to the mixture of condensed milk, evaporated milk, and heavy cream that the cake (or cupcakes) is soaked in. The result is a dessert that is incredibly moist, flavorful, and satisfying.
A Brief History of Tres Leches Cupcakes
The origins of tres leches cake are steeped in mystery. While it is a popular dessert throughout Latin America, the exact birthplace is often debated. Some say it comes from Nicaragua, while others argue it hails from Mexico or Cuba. Regardless of where it began, tres leches cake became an iconic dessert across the region.
Tres leches cupcakes, however, are a more modern adaptation of the traditional cake. They provide all the flavors of the classic tres leches, but in a more portable and single-serving form. This innovative twist has made tres leches cupcakes a crowd favorite at bakeries, restaurants, and home kitchens around the world.
Why We Love This Tres Leches Cupcakes Recipe!
There’s something irresistible about these cupcakes. The sweet, milky soak, combined with the creamy topping and fresh fruit, creates a dessert that’s the perfect balance of light and indulgent. Plus, they are incredibly versatile—you can serve them at a fancy dinner party or as a casual treat for your family. With just a few ingredients and some patience, you can make a batch of these delicious cupcakes that will wow your guests.
Ingredients for Tres Leches Cupcakes
To make the perfect tres leches cupcakes, you’ll need the following ingredients:
Cupcakes:
- 1 ½ cups (213 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) salted butter, softened
- 1 cup (212 g) granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Milk Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 cup heavy whipping cream
Topping:
- 1 ½ cups heavy whipping cream
- ⅓ cup (38 g) powdered sugar
- Dash of vanilla extract
- Fresh berries (such as strawberries, blueberries, or raspberries)
How to Make Tres Leches Cupcakes
Making tres leches cupcakes is simpler than it might seem. Here’s a step-by-step guide to help you create this indulgent dessert:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with foil liners (avoid paper liners, as they might not hold up well when soaked). This recipe makes about 16 cupcakes, so you may need to bake them in batches.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside while you prepare the wet ingredients.
Step 3: Prepare Wet Ingredients
In a microwave-safe bowl, melt the butter. Once melted, whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Add the egg, buttermilk, and vanilla extract, whisking until everything is well-combined.
Step 4: Combine Dry and Wet Ingredients
Add the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix. Aim for about 20-30 strokes with the whisk, until the batter is smooth but not overworked.
Step 5: Bake the Cupcakes
Scoop the batter evenly into the muffin tin, filling each cup about two-thirds full. Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let them cool on a wire rack.
Step 6: Poke Holes and Soak in Milk Mixture
Once the cupcakes have cooled, use a thin skewer to poke holes all over the cupcakes—this helps the milk mixture soak in. Prepare the milk mixture by whisking together the sweetened condensed milk, evaporated milk, and heavy cream. Slowly drizzle the mixture over each cupcake, allowing it to soak in. You’ll want to use about 2-3 tablespoons of milk mixture per cupcake.
Step 7: Whip the Cream and Top the Cupcakes
For the topping, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Dollop the whipped cream on top of each cupcake and garnish with fresh berries.
Step 8: Chill and Serve
Refrigerate the cupcakes for at least one hour, or cover with plastic wrap and chill for up to 12 hours. Serve the cupcakes cold for the best flavor and texture.
Expert Tips for Perfect Tres Leches Cupcakes
- Don’t Overfill the Cupcake Tin: For even soaking, make sure your cupcake liners are only filled about two-thirds full. This gives the cupcakes enough room to soak up the milk mixture without spilling over.
- Soak Gently: Drizzle the milk mixture over the cupcakes slowly to avoid making them soggy. You want them to be moist, but not drenched.
- Use Fresh Ingredients: For the best taste, use fresh heavy cream and vanilla extract. It makes a world of difference in flavor.
- Chill Before Serving: The cupcakes need time to soak in the milk mixture. Refrigerating them for at least an hour before serving will give them time to absorb the flavors.
Common Mistakes to Avoid
- Overbaking the Cupcakes: Since the cupcakes need to soak up the milk mixture, it’s crucial not to overbake them. Keep an eye on them in the oven and test them with a toothpick to ensure they’re just right.
- Using Regular Paper Liners: Because of the liquid nature of the milk mixture, foil liners work best for this recipe. They’re sturdy and won’t let the liquid seep through.
- Not Letting the Cupcakes Cool Completely: If the cupcakes are still warm when you add the milk mixture, they won’t absorb the liquid properly. Be sure they’re fully cooled before soaking.
Variations to Try
- Chocolate Tres Leches Cupcakes: Add a tablespoon of cocoa powder to the dry ingredients to turn your cupcakes into a chocolatey version of this dessert.
- Coconut Tres Leches: Add shredded coconut to the cupcake batter for a tropical twist. You can also sprinkle some coconut flakes on top of the whipped cream for added texture.
- Caramel Tres Leches: Drizzle a little caramel sauce over the whipped cream topping to add a sweet, rich layer of flavor.
Vegan Adaptations
While tres leches cupcakes are traditionally made with dairy products, it’s easy to make a vegan version. Here’s how:
- Milk Mixture: Replace the sweetened condensed milk with coconut condensed milk, and swap the evaporated milk with coconut milk. Use a plant-based heavy cream, such as coconut cream, for the final milk component.
- Cupcake Batter: Use a flax egg or a chia egg instead of a regular egg, and swap the buttermilk with a dairy-free milk, like almond or soy milk, with a teaspoon of vinegar added to mimic the tanginess of buttermilk.
Serving Suggestions
Tres leches cupcakes are perfect for almost any occasion! Serve them at your next family gathering, birthday party, or potluck. Pair them with a cup of strong coffee or a refreshing glass of iced tea to balance the sweetness. These cupcakes can also be served as a light dessert after a rich meal, offering the perfect end to any celebration.
How to Store Tres Leches Cupcakes
To keep your tres leches cupcakes fresh, store them in an airtight container in the refrigerator. They’ll last for up to 3 days. If you want to keep them longer, you can freeze them without the whipped cream topping. Simply wrap the cupcakes in plastic wrap and place them in a freezer-safe container. When ready to serve, thaw them in the fridge and top with fresh whipped cream.
FAQ About Tres Leches Cupcakes
What is the meaning of tres leches?
“Tres leches” translates to “three milks” in Spanish. This refers to the three types of milk (sweetened condensed milk, evaporated milk, and heavy cream) that are combined to create the characteristic soak for the cake or cupcakes.
What is tres leches cake made of?
Tres leches cake is made from a sponge cake base soaked in a mixture of three types of milk: sweetened condensed milk, evaporated milk, and heavy cream. The cake is known for its rich, moist texture, which comes from soaking the sponge cake in these three milks.
Why is tres leches so famous?
Tres leches is famous because of its incredibly moist texture, which is achieved by soaking the cake or cupcakes in a rich milk mixture. This indulgent treat has become popular in many Latin American countries and is loved for its light yet creamy flavor. It’s a dessert that’s perfect for celebrations or anytime you want something a bit extra special.
What is tres leches frosting made of?
Tres leches frosting is typically made from whipped cream and powdered sugar. It is light, airy, and complements the moist texture of the soaked cupcakes or cake. Some variations may include a touch of vanilla extract for extra flavor.
How soggy should tres leches be?
Tres leches cupcakes should be moist, but not excessively soggy. When you soak the cupcakes in the milk mixture, the liquid should absorb evenly throughout the cupcake, giving it a soft and rich texture without causing it to fall apart. If the cupcakes are too soggy, it may be a sign that too much milk mixture was added or that they were soaked for too long.
How long does it take for tres leches to absorb milk?
Tres leches cupcakes typically need to soak for about 30 minutes to an hour. This allows the milk mixture to fully absorb into the cupcakes while still maintaining their structure. For best results, refrigerate the cupcakes for a few hours before serving to ensure they are fully soaked and chilled.
Here’s a list of the tools you’ll need for the tres leches cupcakes recipe
Mixing Bowls:
Measuring Cups and Spoons:
Hand Mixer:
Muffin Tin:
Cupcake Liners:
Skewers:
Piping Bag and Tips:
Whisk:
Rubber Spatula:
Cooling Rack:
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Tres leches cupcakes recipe
Ingredients
Cupcakes:
- 1 ½ cups 213 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113 g salted butter, softened
- 1 cup 212 g granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Milk Mixture:
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 cup heavy whipping cream
Topping:
- 1 ½ cups heavy whipping cream
- ⅓ cup 38 g powdered sugar
- Dash of vanilla extract
- Fresh berries strawberries, blueberries, or raspberries
Instructions
Step 1: Preheat and Prep
- Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with foil liners (avoid paper liners, as they might not hold up well when soaked). This recipe makes about 16 cupcakes, so you may need to bake them in batches.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside while you prepare the wet ingredients.
Step 3: Prepare Wet Ingredients
- In a microwave-safe bowl, melt the butter. Once melted, whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Add the egg, buttermilk, and vanilla extract, whisking until everything is well-combined.
Step 4: Combine Dry and Wet Ingredients
- Add the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix. Aim for about 20-30 strokes with the whisk, until the batter is smooth but not overworked.
Step 5: Bake the Cupcakes
- Scoop the batter evenly into the muffin tin, filling each cup about two-thirds full. Bake the cupcakes for 14-16 minutes, or until a toothpick inserted in the center comes out clean. Let them cool on a wire rack.
Step 6: Poke Holes and Soak in Milk Mixture
- Once the cupcakes have cooled, use a thin skewer to poke holes all over the cupcakes—this helps the milk mixture soak in. Prepare the milk mixture by whisking together the sweetened condensed milk, evaporated milk, and heavy cream. Slowly drizzle the mixture over each cupcake, allowing it to soak in. You’ll want to use about 2-3 tablespoons of milk mixture per cupcake.
Step 7: Whip the Cream and Top the Cupcakes
- For the topping, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Dollop the whipped cream on top of each cupcake and garnish with fresh berries.
Step 8: Chill and Serve
- Refrigerate the cupcakes for at least one hour, or cover with plastic wrap and chill for up to 12 hours. Serve the cupcakes cold for the best flavor and texture.
Notes
- For best results, refrigerate cupcakes after soaking for 1 hour to allow the milk mixture to fully absorb.
- If making in advance, freeze the cupcakes without whipped cream topping. When ready to serve, thaw in the fridge and top with fresh whipped cream.
- Use foil liners to prevent leakage from the milk mixture, as paper liners may not hold up as well.