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Tres Leches Cupcakes

Tres leches cupcakes with fluffy crumb soaked in a three-milk mixture for an ultra-moist bite. Baked until golden, then cooled and chilled for a make-ahead, individually portioned dessert.
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Prep Time 20 minutes
Cook Time 18 minutes
resting 4 hours
Total Time 4 hours 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs separated
  • 0.75 cup sugar
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream
Topping
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 fresh strawberries for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined.
  3. Beat the egg yolks with sugar until pale and slightly thickened.
  4. Add whole milk and vanilla extract to the yolk mixture and mix until smooth.
  5. Fold the flour mixture into the batter until no dry streaks remain.
  6. Beat the egg whites until stiff peaks form, then gently fold them into the batter to keep it airy.
  7. Fill cupcake liners 2/3 full and bake 16-18 minutes, until golden and springy.
Soak and chill
  1. Immediately after removing the cupcakes from the oven, pierce each cupcake several times with a toothpick.
  2. Whisk sweetened condensed milk, evaporated milk, and heavy cream until smooth and pourable.
  3. Pour the milk mixture evenly over the warm cupcakes so it soaks into the holes.
  4. Cool completely, then refrigerate at least 4 hours.
Top and serve
  1. Before serving, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Pipe the whipped cream onto the chilled cupcakes.
  3. Garnish with fresh strawberries and serve.

Notes

For the best three-milk soak, pour the milk mixture over the cupcakes while they’re still warm so it absorbs quickly. Refrigerate covered up to 3 days; add the whipped topping right before serving to keep it fluffy. Freezing is not recommended because the soaked crumb and whipped topping texture can change. For a lighter option, use a lactose-free milk blend in the milk mixture (follow your product swap ratios) while keeping the whipping cream the same.