Tres leches cupcakes recipe
Tres Leches Cupcakes are a mini version of the traditional Latin American dessert, soaked in a sweet three-milk mixture and topped with whipped cream and fresh berries. They’re the perfect balance of light and indulgent, offering a rich, moist texture and irresistible flavor.
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
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Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
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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.