These perfectly tender and moist tres leches cupcakes are delicately soaked in a triple milk mixture and crowned with pillowy whipped cream. They’re everything you love about the classic Mexican dessert, but in adorable individual portions! After countless requests to transform my beloved tres leches cake into cupcakes, I finally cracked the code to create these irresistible treats.
Why You’ll Love These Tres Leches Cupcakes
- Perfectly portioned individual servings
- Light-as-air texture from whipped egg whites
- No butter or oil needed!
- Beautifully soak up the three-milk mixture
- Topped with luxurious homemade whipped cream
- Make-ahead friendly for parties
- Simple to customize with different toppings
- Surprisingly easy to make
What makes these cupcakes truly special is their unique texture. Unlike traditional butter-based cakes, these get their incredibly light and airy crumb from perfectly whipped egg whites folded into the batter. When people first try this recipe, they often ask if I forgot to include the butter – but trust me, you won’t miss it! The magic happens when each cupcake slowly drinks up that heavenly combination of evaporated milk, sweetened condensed milk, and whole milk.
Just like my German chocolate cupcakes, these treats are a miniature version of a beloved classic cake. The individual portions make them perfect for parties and gatherings – no messy cutting required! Top them with a generous swirl of homemade whipped cream, a dusting of cinnamon, and fresh strawberries for an extra special touch.
Key Ingredients You’ll Need
Let me walk you through the star players that make these tres leches cupcakes absolutely irresistible. Each ingredient serves a special purpose in creating that signature light, airy texture we’re after!
- All-Purpose Flour & Baking Powder: The foundation of our cupcakes, but used sparingly to keep them delicate. The baking powder gives just the right amount of lift – we want these fluffy but still sturdy enough to soak up our milk mixture.
- Eggs: The real MVPs of this recipe! We separate them because those whites, when whipped to stiff peaks, create the incredibly light texture these cupcakes are known for. The yolks add richness and help bind everything together.
- Three Milks: This magical combination consists of sweetened condensed milk (thick and sweet!), evaporated milk (rich and creamy), and whole milk (for the perfect consistency). Together, they create that luxurious soaking mixture that makes tres leches so special.
- Vanilla Extract: Just like in my favorite skillet cookie, a touch of vanilla brings all the flavors together beautifully.
Success Tips for Perfect Cupcakes
- Use foil liners only! Paper liners will disintegrate from all that lovely milk mixture. Trust me, I learned this one the hard way!
- Perfect your egg whites: Make sure your bowl is completely clean and free from any yolk – even a tiny bit will prevent them from whipping properly. Room temperature eggs whip up better than cold ones.
- Don’t overmix the batter: When folding in those fluffy egg whites, use gentle, sweeping motions. Think of it like tucking in a delicate blanket – you want to preserve all those tiny air bubbles.
- Patience with the milk mixture: Add it slowly, one tablespoon at a time. Let each spoonful soak in before adding more. The cupcakes should be moist but not swimming!
Remember, these cupcakes are all about that perfect balance between light-as-air cake and rich, creamy milk mixture. Follow these tips, and you’ll have cupcakes that’ll make your guests swoon!
Step-by-Step Guide to Perfect Tres Leches Cupcakes
Let me walk you through making these heavenly little treats! The process might seem detailed, but trust me – each step is worth it for creating the most incredibly moist and flavorful cupcakes.
Making the Cupcake Base
- Prep Your Pan: Start by lining your muffin tin with foil liners – this is crucial! Paper liners will get soggy and fall apart.
- Master the Egg Separation: Carefully separate your eggs while they’re cold (it’s easier!), then let them come to room temperature. The whites will whip up so much better this way.
- Mix with Care: When combining your wet and dry ingredients, treat the batter like it’s precious. Over-mixing will give you tough cupcakes, and we want them light as clouds!
- The Secret Step: Those egg whites need to be whipped until they form gorgeous, glossy peaks. When folding them in, use a gentle hand – we want to keep all that wonderful air we’ve whipped in.
The Three-Milk Magic
Just like my favorite Mexican tamales, these cupcakes showcase the beautiful balance of traditional Mexican flavors. After your cupcakes have cooled:
- Poke each cupcake thoroughly but gently – I use a wooden skewer and make about 15-20 holes per cupcake
- Mix your three milks until completely combined
- Spoon the mixture over each cupcake slowly – patience is key!
- Let them rest in the fridge for at least an hour, though overnight is even better
Creative Variations and Toppings
While classic whipped cream topping is heavenly, here are some of my favorite ways to make these cupcakes extra special:
- Seasonal Fruit: Crown each cupcake with fresh berries, mango chunks, or caramelized pineapple
- Nutty Twist: Sprinkle with toasted coconut or crushed pecans
- Chocolate Lover’s Dream: Dust with cocoa powder instead of cinnamon, or drizzle with Mexican chocolate sauce
- Coffee Infusion: Add a shot of espresso to the milk mixture for a tiramisu-inspired treat
Pro Tip: When serving at parties, I keep some extra three-milk mixture on the side. If any cupcakes seem a bit dry, a quick drizzle brings them right back to perfect moisture levels!
FAQs & Final Thoughts
Frequently Asked Questions
Absolutely! You can bake the cupcakes up to 2 days ahead and store them covered in the refrigerator. Just wait to poke holes and add the milk mixture until you’re ready to serve. The whipped cream topping is best made fresh.
Make sure your bowl and beaters are completely clean and free from any grease or egg yolk. Even a tiny bit will prevent proper whipping. Room temperature egg whites also whip better than cold ones. Beat on medium-high speed, gradually adding sugar until glossy peaks form.
You can freeze the unfilled cupcakes for up to 3 months. Just thaw completely before poking holes and adding the milk mixture. Never freeze cupcakes that have already been soaked – the texture won’t be the same.
The secret is patience when adding the milk mixture! Add it slowly, 1-2 tablespoons at a time, letting each spoonful soak in completely. If needed, you can always add a bit more mixture after refrigeration.
Final Thoughts
I can’t tell you how happy I am to share this recipe with you! These tres leches cupcakes are truly something special – just like my mixed berry green salad, they’re perfect for any gathering or special occasion. The way these little cakes transform after soaking up that sweet milk mixture is pure magic!
Remember, the key to success is patience – from whipping those egg whites to carefully adding the milk mixture. Don’t rush the process, and I promise you’ll be rewarded with the most incredibly moist, tender cupcakes you’ve ever tasted.
I’d absolutely love to hear how these turn out for you! Share your baking adventures in the comments below, and don’t forget to snap a photo of your beautiful creations. Happy baking, friends! 🧁✨
Tres Leches Cupcakes
Equipment (affiliate links)
- 1 muffin tin standard
- 1 Medium bowl
- 1 Small Bowl
- 1 electric beaters
- 1 long toothpick or thin skewers
Ingredients
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12 ounce evaporated milk
- 14 ounce sweetened condensed milk
- 1/4 cup whole milk
- Foil muffin tin liners (not paper)
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon for topping
Instructions
- Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don’t use standard paper liners; the milk mixture will soak through).
- In a medium bowl combine flour, baking powder, and salt. Separate the eggs, placing the eggs in one bowl and the egg whites in another.
- Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the ⅓ cup milk and vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
- Use electric beaters to beat the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until stiff peaks.
- Fold egg whites into the batter just until combined.
- Divide batter among muffin liners. (I fill them ¾ full and am able to get about 22 cupcakes.)
- Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.
- Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
- Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.
- Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.
- Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired. Enjoy!
Notes
To freeze: Make cupcakes up to step 8 and allow them to cool completely. Do not poke holes in them yet. Store them in a freezer safe bag for 2-3 months. Allow them to thaw completely, then poke holes and pour milk mixture over them.
Recipe adapted from Tres Leches Cake from the Pioneer Woman.
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