tres leche cupcakes

Tres Leches Cupcakes

Of all of the desserts, in all of the world, tres leches cake has to be one of my top 5 favorites.  It is such a sweet and satisfying dessert, bite after bite, and I can literally almost eat an entire cake by myself.  At one sitting.  Now that I’m pregnant, I’m pretty sure I could take a whole cake down by myself, but I won’t.  

Probably. 

I forgot where I saw a Tres Leches Cupcake the other day, but I have been obsessing about it ever since.  I love the idea of turning such a decadent cake into manageable single-serving cupcakes because my daughter loves cupcakes, and it also might prevent me from over eating (which is quite painful these days, since the baby is taking up ooh-so-much space in my torso). 

tres leches cupcake

What I did was take my favorite recipe for tres leches cake from the Pioneer Woman, modify the recipe slightly, and of course, make them into cupcakes instead of one large cake.  

Tres Leches Cupcakes 

Makes 24 cupcakes

For the cupcakes

  • 2 cups unbleached all-purpose flour 
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 eggs
  • 1 cup sugar
  • 1/2 cup milk (preferably whole milk) 
  • 1 tbsp vanilla extract
  • 1 cup evaporated milk 
  • 1 cup sweetened condensed milk (here a recipe for homemade condensed milk)
  • 1/4 cup heavy cream 

For the icing

  • 2 cups heavy cream
  • 3 tbsp sugar

Preheat oven to 350 degrees.  Line cupcake pan with paper liners. 

Mix together flour, baking powder and salt in a medium bowl.  

Separate egg whites from egg yolks.  Beat egg whites with an electric mixer until soft peaks form.  Gradually add in sugar, while continuing to beat the egg whites.  Add in egg yolks, one at a time, beating well after each yolk.  Stir in milk and vanilla extract.  Beat in flour mix, 1/2 cup at a time, mixing well after each addition. 

Fill cupcake liners 1/2 full with the batter.  Bake in preheated oven for 15 minutes, or until a toothpick comes out clean.  Allow to cool, then poke holes into the cupcakes with a toothpick or clean skewer… about 10 – 15 holes in each cupcake should suffice. 

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In a medium bowl, mix together evaporated milk, sweetened condensed milk and 1/4 cup heavy cream.  Stir until well combined.  Spoon milk mixture over each cupcake, adding about 3 tablespoons to each cupcake (you may want to do one tablespoon to each cupcake, then go back with the 2nd, then the 3rd, to allow each tablespoon to absorb into the cake). 

Place cupcakes in the refrigerator for 4 hours or overnight.  

To make the icing:  Beat heavy cream and sugar with an electric mixer until it turns into a whipped cream consistency.  Spread evenly over all cupcakes, and enjoy! 

Tres Leches Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Desserts
Serves: 24 cupcakes
Ingredients
For the cupcakes
  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 5 eggs
  • 1 cup sugar
  • ½ cup milk (preferably whole milk)
  • 1 tbsp vanilla extract
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk (here a recipe for homemade condensed milk)
  • ¼ cup heavy cream
For the icing
  • 2 cups heavy cream
  • 3 tbsp sugar
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
  2. Mix together flour, baking powder and salt in a medium bowl.
  3. Separate egg whites from egg yolks. Beat egg whites with an electric mixer until soft peaks form. Gradually add in sugar, while continuing to beat the egg whites. Add in egg yolks, one at a time, beating well after each yolk. Stir in milk and vanilla extract. Beat in flour mix, ½ cup at a time, mixing well after each addition.
  4. Fill cupcake liners ½ full with the batter. Bake in preheated oven for 15 minutes, or until a toothpick comes out clean. Allow to cool, then poke holes into the cupcakes with a toothpick or clean skewer... about 10 - 15 holes in each cupcake should suffice.
  5. In a medium bowl, mix together evaporated milk, sweetened condensed milk and ¼ cup heavy cream. Stir until well combined. Spoon milk mixture over each cupcake, adding about 3 tablespoons to each cupcake (you may want to do one tablespoon to each cupcake, then go back with the 2nd, then the 3rd, to allow each tablespoon to absorb into the cake).
  6. Place cupcakes in the refrigerator for 4 hours or overnight.
  7. To make the icing: Beat heavy cream and sugar with an electric mixer until it turns into a whipped cream consistency. Spread evenly over all cupcakes, and enjoy!

 cupcakes

Have you ever had Tres Leches Cupcakes before?  Leave a comment and share what your favorite cupcake is!



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One Response to Tres Leches Cupcakes

  1. Cynthia L says:

    I love Tres Leches also. I am like you and could sit and eat the whole thing at once! These cupcakes are the perfect size – they would help me control myself!

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