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–+ servings

Tres Leches Cupcakes

Deliciously moist cupcakes soaked in a sweet three-milk mixture, topped with whipped cream and a sprinkle of cinnamon.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 large eggs
Tres Leches Mixture
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup whole milk
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon for garnish

Method
 

Prepare Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine milk, vegetable oil, vanilla extract, and eggs. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
Soak Cupcakes
  1. While the cupcakes are baking, mix together evaporated milk, sweetened condensed milk, and whole milk in a bowl.
  2. Once the cupcakes are done, let them cool for 5 minutes, then poke holes in the tops with a toothpick.
  3. Slowly pour the milk mixture over the cupcakes, allowing them to soak in.
Prepare Topping
  1. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Top each cupcake with whipped cream and sprinkle with ground cinnamon before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 120mgSugar: 18gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

These cupcakes are best served chilled and can be stored in the refrigerator for up to 3 days.

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