Tres Leches Cupcakes

With Cinco De Mayo on the way, I figured why not make Tres Leches Cupcakes?!

Did you know that these are also known as three milk cupcakes? In fact, “Tres Leches” means three milk in Spanish! This is a dense, wet cupcake that’s best eaten with a fork. I love the light whipped topping because the cake is so sweet and rich. If you haven’t given it a try, you must!

Tres Leches Cupcakes actually come from the popular recipe for Tres Leches Cake! The history behind it is quite cool too!

In the 1930’s when the Nestle Company opened up plants in Mexico during World War II, a recipe for Tres Leches was printed on the outside of the evaporated milk, condensed milk and cream cans. Nestle is held responsible for taking the Tres Leche Cake mainstream.

All recipes in Mexico use a combination of evaporated, condensed and cream in their recipe even today. It is this combination that makes it so irresistible and desired by both visitors and locals…in moderation.

And if you are looking to really celebrate Cinco De Mayo, check out our post of Cleaner Cocktails so you get all the fun of drinking without the guilty calories!

Tres Leches Cupcakes

Ingredients for Cupcakes:

• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup salted butter, slightly softened
• 1 ¾ cups white sugar
• 1 teaspoon vanilla
• 4 egg whites
• ⅔ cup heavy whipping cream
• ⅔ cup milk
• Muffin Cups

3 Milk Ingredients:

• 1/2 cup heavy whipping cream
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• ½ cup strawberry preserves

Frosting Ingredients:

• 1 cup heavy whipping cream
• 1/2  cup sweetened condensed milk
• Used Wilton Tip 32

How to Make the Cupcakes:

1. Preheat oven to 350.
2. Line muffin tin with paper or foil muffin cups.
3. In a small bowl, mix together flour, baking powder and baking soda. Set aside
4. In a mixing bowl, beat butter for about 30 seconds. Add sugar and vanilla and beat well.
5. Add egg whites and beat well on high speed.
6. Alternate dry flour mixture with cream and milk, beating on low speed just until combined.
7. Spoon batter into prepared cupcake pan.
8. Bake for 20 minutes or until toothpick inserted in the center comes out clean.
9. Allow cupcakes to cool before frosting.

Directions for Topping:

In a large bowl whisk the heavy whipping cream, evaporated milk and condensed milk ingredients together.

Next, poke holes into the cupcakes with a fork. Slowly pour milk onto each cupcake until it’s almost to the top and completely absorbed by the cake.

Now, spoon a small amount of preserves onto the top of the cupcake.

Next, in a mixing bowl, beat together heavy whipping cream and powdered sugar until stiff. Place into a piping bag with a star tip and pipe onto prepared cupcakes.

Your cupcakes are now ready to serve!

Tip: Because this recipe contains milk, you must refrigerate any leftover cupcakes.

Tres Leches Cupcakes

Did you know that these are also known as three milk cupcakes? In fact, “Tres Leches” means three milk in Spanish! This is a dense, wet cupcake that’s best eaten with a fork.

Print

Ingredients

Ingredients for Cupcakes:

• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup salted butter, slightly softened
• 1 ¾ cups white sugar
• 1 teaspoon vanilla
• 4 egg whites
• ⅔ cup heavy whipping cream
• ⅔ cup milk
• Muffin Cups

3 Milk Ingredients:

• 1/2 cup heavy whipping cream
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• ½ cup strawberry preserves

Frosting Ingredients:

• 1 cup heavy whipping cream
• 1/2  cup sweetened condensed milk
• Used Wilton Tip 32

Instructions

How to Make the Cupcakes:

1. Preheat oven to 350.
2. Line muffin tin with paper or foil muffin cups.
3. In a small bowl, mix together flour, baking powder and baking soda. Set aside
4. In a mixing bowl, beat butter for about 30 seconds. Add sugar and vanilla and beat well.
5. Add egg whites and beat well on high speed.
6. Alternate dry flour mixture with cream and milk, beating on low speed just until combined.
7. Spoon batter into prepared cupcake pan.
8. Bake for 20 minutes or until toothpick inserted in the center comes out clean.
9. Allow cupcakes to cool before frosting.

Directions for Topping:

In a large bowl whisk the heavy whipping cream, evaporated milk and condensed milk ingredients together.

Next, poke holes into the cupcakes with a fork. Slowly pour milk onto each cupcake until it’s almost to the top and completely absorbed by the cake.

Now, spoon a small amount of preserves onto the top of the cupcake.

Next, in a mixing bowl, beat together heavy whipping cream and powdered sugar until stiff. Place into a piping bag with a star tip and pipe onto prepared cupcakes.

Your cupcakes are now ready to serve!

Notes

Because this recipe contains milk, you must refrigerate any leftover cupcakes.