Easy Tres Leches Cupcakes recipe
These Tres Leches Cupcakes offer the delicious, creamy texture of the classic Latin American dessert in a convenient, individually portioned format. Soaked in a blend of sweetened condensed milk, coconut milk, and half and half, then topped with whipped cream and a strawberry garnish,
Ingredients
- 24 white cupcakes store-bought or homemade in foil liners
- 1 can 14 ounces sweetened condensed milk
- 1 can 14 ounces coconut milk or coconut cream (for a tropical twist)
- 8 ounces half and half a creamy touch
- 1 pint heavy whipping cream
- ¼ cup powdered sugar
- Sliced strawberries for garnish and a pop of color
Instructions
- Prepare the Cupcakes: Start with 24 white cupcakes baked in foil liners. If you’re using store-bought cupcakes, make sure they’re fully cooled and ready for the milk soak.
- Pierce the Cupcakes: Using a skewer or toothpick, gently pierce each cupcake multiple times, creating holes for the milk mixture to seep through. This step is crucial for a moist texture but be careful not to pierce all the way through the wrappers.
- Mix the Milks: In a mixing bowl or large measuring cup, combine the sweetened condensed milk, coconut milk (or cream), and half and half. Whisk until well-blended to create a smooth milk mixture.
- Soak the Cupcakes: Place the cupcakes on a baking sheet (to catch any drips) and carefully ladle the milk mixture over each cupcake. Refrigerate for about 30 minutes to allow the milk to soak in, then ladle more of the mixture over each cupcake. This double-soak process ensures they’re fully saturated with creamy goodness.
- Prepare the Whipped Topping: Using a mixer, beat the heavy whipping cream until it reaches medium peaks. Add the powdered sugar mix until fully incorporated. This whipped topping adds the perfect finishing touch to your cupcakes.
- Garnish and Serve: Spoon a dollop of whipped cream onto each cupcake and top with a fresh strawberry slice. For an extra touch, you can sprinkle shredded coconut or a dash of cinnamon.
Notes
- Use Foil Liners: Foil cupcake liners help contain the milk mixture and prevent it from seeping through, keeping your cupcakes neat and easy to handle.
- Refrigerate Between Soaks: Chilling the cupcakes during the soaking process allows the milk mixture to fully absorb, resulting in an even, creamy texture.
- Be Patient with the Milk Mixture: Pour the milk mixture over slowly, allowing it time to seep into the cupcakes rather than spilling over.
- Whip the Cream to Medium Peaks: Whipping to medium peaks ensures the cream is light yet holds its shape, creating a beautiful and tasty topping.