The classic Mexican dessert – Tres Leches Cake – goes single sized in these Tres Leches Cupcakes that would be perfect for any Cinco de Mayo celebration.
I love a good Tres Leches Cake, but having it in cupcake form is just so cute! And to change things up, you can also try this Red Velvet Tres Leches Cake.
A Great Cinco de Mayo Dessert
I’m making sure that you have dessert covered this Cinco de Mayo. First there was the Fried Ice Cream Recipe. And now, today, we have tres leches. But not just any tres leches – Tres Leches Cupcakes.
If you are a fan of tres leches cake, you are going to love these Tres Leches Cupcakes. A light, airy cupcake is poked and then soaked with a three milk mixture. Top it off with fresh whipped cream, a bit of cinnamon, and a sliced strawberry.
I want to pretend that every day is Cinco de Mayo so we will have the excuse to make these! (But ps – they are good any day – not just for Cinco de Mayo!)
Tips and Tricks
The original recipe does call for the cupcakes to be made in the foil lined cupcake liners, but when I went to make them this time, I didn’t have any. So I walked on the wild side and just used regular paper liners. There were some that got a little messy when I got a little messy adding the milk mixture, but the paper liners held up well. I did add an additional liner before serving them, though, just in case the wrappers were a little fragile from the milk mixture.
You can make these cupcakes a day in advance and store them in the refrigerator. I would wait until you are ready to serve to add the whipped cream to the top, though.
I love the addition of the cinnamon and the strawberry slice, but feel free to leave those off.
More Favorite Cupcakes
Chai Spiced Cupcakes
Cupcakes with Lemon Buttercream
Chocolate Cupcakes with Raspberry Filling
Almond Cupcakes with Fresh Cherry Frosting
Coconut Cupcakes
Tres Leches Cupcakes
Ingredients
- 6 large eggs separated
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white sugar
- 1/2 cup butter melted and cooled
- 1 cup all-purpose flour
- 1 can 14 ounces sweetened condensed milk
- 1 can 12 ounces evaporated milk
- 2 3/4 cup heavy whipping cream divided
- 6 tablespoons powdered sugar
- cinnamon
- strawberries
Instructions
- Preheat the oven to 325ºF. Line 24 muffin tins with foil lined cupcake liners.
- Combine the egg whites, baking soda and salt and whip until soft peaks form. Add in the yolks and the sugar, and mix until combined. Gently fold in the melted butter. Add the flour in 4 batches, folding in after each addition. Divide the batter between the prepared muffin tins.
- Bake the cupcakes in the oven until lightly browned, and a tester inserted in the middle comes out clean, about 25 minutes. Remove the cupcakes from the oven, and using a skewer or fork, poke holes all over the top of the cupcakes.
- While the cupcakes are baking, combine the sweetened condensed milk, evaporated milk and 3/4 cup cream.
- While the cupcakes are still a little warm, spoon the milk mixture over the tops of the cupcakes. (I like to go through and ladle over one spoonful of milk to each cupcake. When you are done, go back to the first cupcake and start again until all of the milk mixture has been absorbed.)
- Allow the cupcakes to full absorb the mixture, at least 30 minutes, but preferably overnight. If letting the cupcakes sit for longer than 30 minutes, place them in the refrigerator.
- To frost the cupcakes, beat the remaining 2 cups of heavy cream, slowly adding the powdered sugar. Beat until the whipped cream holds stiff peaks.
- Pipe the frosting onto the cupcakes, then sprinkle lightly with cinnamon and serve with a slice of strawberry on top.
Genycis Banuelos says
You didn’t show how to make them.
Deborah says
Hi – the recipe card with the instructions is at the bottom of the post. Let me know if you don’t see it, but I’m seeing it on my side. 🙂
Charlene says
No vanilla?
Lyn says
Hello
Once these are frosted do they need to be refrigerated? or can the sit out?
Deborah says
They would probably be ok out for a short period of time, but they would need to be stored in the refrigerator.
Glenda says
How long will they last in the fridge? If I make them Friday night, will they still be good for Sunday evening?
Jessica says
Do you use all of the milk or just a spoonful on each cupcake? Or did you spoon over and over until the milk ran out?
Deborah says
I try to spoon it all onto the cupcakes. I’ll usually put a spoonful on each, and then go back around and put a second, then continue until all of the liquid has been used.
Brie says
This recipe, is fabulous! I made them for my employees & they raved over them! I want to make this same recipe as a cake – do you have any suggestions on converting it to 9″ round cakes?
Thank you!
Sara says
If you let them soak overnight do you put them in the fridge?
I’m making these as a request for a friend. I have never had tres leche cake before so I have nothing to compare it to. Should they be a little sticky because of the milk or are mine just sticky because I put them in the fridge right after adding the milk? Either way, they came out delicious!
Thanks!!
Deborah says
Yes, I put them in the fridge. And they are very moist, and yes, somewhat sticky. Definitely not like a normal cake. I’m so glad you liked them!
Kay says
How do you prevent the cupcake papers from becoming moist? And once all the liquid is poured over the cakes do you recommend leaving the cakes in the pan or move them to a separate service?
Deborah says
The original recipe calls for baking them in those foil wrappers, but I made them in regular cupcake wrappers and they were fine. I served them with an additional liner, but it wasn’t too bad. And I just kept them in the pan, but you should be fine either way!
Tom says
I was looking for the comment “I used paper cupcake liners and they were fine”. The store was sold out of foil liners and i’d already purchased non-bleached liners
Elise says
Do these need to be refrigerated while the milk mixture is absorbing into the cupcakes (you recommend overnight)?
Wendy says
They look delish! Making them soon, but am wondering do you refrigerate them after you spoon the milk mixture over, or leave them out at room temp?
Deborah says
If you are serving them right away, they will be fine left out, but if it will be some time, I would refrigerate them.
Natasha says
Are these mini cupcakes?
Deborah says
Nope, they are standard sized cupcakes.
Laura @ Laura's Culinary Adventures says
I wish I had had this yummy treat for cinco de mayo!
Chels R. says
This is a gorgeous cupcake! I think I need to eat 10 of them.
kita says
Cinco de Mayo may be my favorite holiday – so yes, let’s pretend it’s every day! And I was just going through some of my older photos… yeah, it’s time to update those pics! These cupcakes are stunning ;D plus they are tres leches… which means they are awesome.
Joanne Bruno says
I recently discovered just how fabulous tres leches cake is, and I will not soon be forgetting it! I kind of want to eat these cupcakes every day for the rest of forever.