Tres Leches Cupcakes Recipe

Tres Leches Cupcakes transform Mexican Tres Leches Cake into cupcake form. The fluffy and light vanilla sponge cake is soaked in 3 types of milk and topped with buttercream frosting and strawberries. Perfect for any party, like for Cinco de Mayo.

Course Dessert

Cuisine American, Mexican

Keyword Best Tres Leches Cupcakes, Easy Tres Leches Cupcakes, Tres Leches Cupcakes, Tres Leches Cupcakes With Strawberries

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 742kcal

Author Michele @ Flavor Mosaic

Ingredients

Tres Leches Cupcakes

3/4 cup unsalted butter (softened)
2/3 cup sugar
1/3 cup brown sugar
3 eggs (separated)
1 teaspoon vanilla
3/4 cup milk
1 cup all purpose flour (sifted)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup heavy cream

Frosting

3 sticks butter, softened (1-1/2 cups or 24 tablespoons butter)
6 cups powdered sugar, sifted
1 teaspoon pure vanilla
1/2 teaspoon salt
3 tablespoons heavy cream

Garnish

Strawberries

Instructions

Preheat the oven to 350° and line a cupcake pan with liners and spray with cooking spray.
In a large bowl, beat the butter, sugar, brown sugar, and egg yolks till whipped and yellow.
Add the vanilla and milk and beat until combined.
Combine the flour, soda, baking powder and salt together and stir in.
In a separate bowl, using clean and dry beaters, beat the whites till peaks form. Gently fold into the cake mix.
Spoon the cupcake liners ¾ full and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
While the cupcakes are baking, combine the evaporated milk, sweetened condensed milk and the heavy cream.
When the cupcakes come out of the oven, use a toothpick and poke holes all over the cupcakes.
Slowly pour the sweetened milk over the cupcakes, repeat a few times. Allow the cupcakes to cool.
Beat the butter until light and fluffy, then add the powdered sugar, vanilla, salt and heavy cream. Beat until combined.
When the cupcakes have cooled, use a piping bag or a spatula and ice the cupcakes. Cut the strawberries in halves or slices and top the cupcakes with the strawberry pieces.

Video

Notes

Don't Overmix. As with any other cupcake recipe, over-mixing the cupcake batter will result in crumbly (and possibly rubbery) cupcakes. You only need to stir just until the flour is incorporated, no more.
Gluten-Free. If you’ve opted to make these tres leches cupcakes gluten-free with your choice of gluten-free flour, just be aware that it’s normal for the cupcakes to require additional baking time than what’s called for in this recipe. You can always test the cupcakes for doneness by inserting a toothpick into them which should come out clean if cooked through.
Stand Mixer. An easy way to ensure a smooth consistency to the frosting is to use a stand mixer with a paddle attachment. While you could make the frosting by mixing by hand, it won’t have a velvet-smooth finish and will definitely require additional arm work!
Room Temp. These cupcakes can be enjoyed at room temperature or chilled, straight from refrigeration storage. I’ve tried both options and love them either way!
Cool Completely. Wait for the cupcakes to completely cool before even attempting to frost them otherwise you will ruin the frosting and end up with a melted mess.
Make-Ahead. If you’d like to make these cupcakes in advance, consider baking the cupcakes ahead of time, pouring the condensed milk over them, and then storing them in an airtight container in the fridge. The cupcakes will absorb the condensed milk while they sit which gives these cupcakes even more flavor. You can then frost the cupcakes just prior to serving.

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