Tres Leches Cupcakes
Tres leches cupcakes are the cupcake version of tres leches cake. They're ever so moist and topped with fresh whipped cream and cinnamon.
Servings: 24
Calories: 104kcal
Ingredients
Cake Ingredients
- 5 large eggs separated
- 1 cup sugar divided
- 1/3 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup cake flour not self-rising
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- whipped cream to taste, as frosting for the cupcakes
- cinnamon to taste
US Customary - Metric
Instructions
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, whip egg whites at medium speed with an electric mixer fitted with the whisk attachment until soft peaks form.
- Add 1/4 cup of sugar and continue whipping at high speed until stiff peaks form.
- In another mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat egg yolks and 3/4 cup sugar until pale yellow and doubled in volume.
- Mix in milk, vanilla, cake flour, baking powder, and salt on low speed until fully combined.
- Gently fold in beaten egg whites/sugar with a spatula.
- Fill cupcake liners 3/4 full and bake for 20 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- Set cupcakes onto a cooling rack. Use a skewer or a toothpick to poke lots of holes in the cupcakes.
- In a small mixing bowl, combine heavy whipping cream, sweetened condensed milk, and evaporated milk.
- Pour a little of the liquid over each cupcake making a small puddle on top of the cupcakes. Wait a few minutes for the liquid to absorb. Then, pour more liquid onto each cupcake. You may not use all of the liquid.
- Place the cupcakes in the refrigerator in a covered container overnight.
- Pipe or spread whipped cream on top of the cupcakes and optionally dust with cinnamon.
- Serve immediately or store in the refrigerator for up to three days.
Notes
You may have a little leftover liquid and that's OK. Don't try to use it all if it isn't being absorbed.
The cupcakes may sink a little bit after being removed from the oven. This is normal. Don't worry, you are topping them with whipped cream!
At first I thought that the liquid would soak through normal paper cupcake liners, but I found that the liners stayed totally dry. So, feel free to use whichever liners you prefer.
Nutrition
Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 53mg | Potassium: 89mg | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 0.3mg