If you’re seeking a dessert that’s as delightful to eat as it is to look at, Tres Leches Cupcakes are the perfect choice. These individual-sized treats capture the essence of the classic Latin American dessert – Tres Leches Cake – with charming cupcake convenience. Imagine soft vanilla cupcakes soaked in a decadent mix of three different kinds of milk, topped with a plush cloud of whipped cream and adorned with fresh berries. It’s a blend of simplicity, indulgence, and elegance. What’s better is that these cupcakes don’t demand much time; they’re easy enough to whip up on a weeknight but impressive enough to be the star of any celebration. From birthday parties to summer picnics, Tres Leches Cupcakes excel in every setting.
The allure of Tres Leches Cupcakes lies not only in their rich flavor but also in their adaptable nature. They burst with a tender, moist texture that comes from a luscious milk soak and are brought to life with a light whipped cream topping. The combination of vanilla and fresh berries delivers a classic yet refreshingly light taste, ideal for those who love a sweet finish without overwhelming their palate. Moreover, these cupcakes improve even more with time, making them a strategic choice for planning ahead. Dive into the authentic and festive appeal of homemade Tres Leches Cupcakes, and you’ll find a dessert that’s nothing short of divine.
Why You’ll Love This Tres Leches Cupcake Recipe
- Effortless creation – You can make these cupcakes from scratch without a mixer.
- Perfect for gatherings – Served in neat, individual portions that are easy to handle.
- Rich texture – The three-milk soak ensures a wonderfully moist consistency.
- Whipped cream delight – Topped with a fluffy, homemade whipped cream and fresh fruits.
- Ideal for preparing in advance – The cupcakes get better as they chill.
- Customizable – Add a sprinkle of cinnamon, fresh fruit, or a touch of cocoa to make it your own.
Preparation Phase & Tools to Use
Before embarking on the creation of Tres Leches Cupcakes, it’s crucial to set up your workspace for a seamless process. Ensure that your kitchen is well-organized, with all components within easy reach. You will need a well-prepared muffin tin lined with sturdy foil liners. These are essential as the paper alternatives tend to absorb the milk, becoming soggy. A microwave-safe bowl for melting butter and a separate mixing bowl for dry ingredients should be at the ready for mixing convenience. Lightweight, handheld tools such as a whisk and spatula will serve you well in consolidating ingredients smoothly and efficiently.
Additionally, having a squeeze bottle or a syringe on hand is advantageous, particularly for soaking the cupcakes with the milk mixture. These tools allow for controlled drizzling directly onto each cake, ensuring an even soak that enhances flavor without making a mess. Lastly, equip yourself with a wire rack for cooling, a mixer for whipping cream, and an airtight container or plastic wrap for chilling before serving. This setup primes you for successful, stress-free baking.
Ingredients
- Cupcake Batter:
- 1½ cups (213 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) salted butter, melted
- 1 cup (212 g) granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Tres Leches Milk Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy whipping cream
- Whipped Cream Topping:
- 1½ cups heavy whipping cream
- ⅓ cup (38 g) powdered sugar
- Dash of vanilla extract
- Fresh berries or fruit (strawberries, raspberries, or mango)
- Optional: sprinkle of ground cinnamon for a bakery-style touch
Instructions
Step 1: Create the Cupcake Batter
Preheat your oven to 350°F and prepare a muffin tin with foil liners. This will keep the cupcakes crispy and intact through the soaking step. Start by whisking together the flour, baking powder, baking soda, and salt. In a different, microwave-safe bowl, microwave the butter until melted, then incorporate the sugar until it’s a smooth consistency. Whisk in the egg, followed by the buttermilk and vanilla extract. Carefully fold the dry ingredients into this wet mixture, ensuring to mix only until they’re just combined to preserve the batter’s airy texture. Allocate the batter evenly across the prepared liners, filling each about ¾ full.
Step 2: Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for around 14 to 16 minutes, ensuring the cupcakes are cooked but still soft. You’ll know they’re ready when the tops spring back upon a light press. Allow them to cool on a wire rack, preparing them for the soaking process.
Step 3: Infuse with Tres Leches Mixture
To prepare the divine milk soak, whisk together the condensed milk, evaporated milk, and heavy cream in a pitcher. Once the cupcakes are cool, use a fine skewer to puncture holes throughout each cupcake surface, making sure not to pierce through the liner. Use a squeeze bottle or syringe to permeate each cake with 2-3 tablespoons of the milk mixture, pressing lightly with a spatula to ensure each cupcake absorbs the rich flavors.
Step 4: Let Them Chill
Cover the cupcakes with a loose-fitting lid or plastic wrap and refrigerate them for anywhere from 1 to 12 hours. The longer they soak, the more palatable and soft they will become, so patience yields supreme results.
Step 5: Prep the Whipped Cream
Finally, whip the heavy cream alongside the powdered sugar and a dash of vanilla extract until stiff peaks form, indicative of the whipped cream’s readiness. Now, dollop or use a piping bag to craft a creamy top on each cupcake, garnishing with your choice of fresh berries or a sprinkle of cinnamon for an enticing presentation.
Variations
- Protein: Incorporate a dollop of Greek yogurt into the batter for a protein boost and added richness.
- Vegetables: Consider adding finely grated carrots to the batter for a nutritious twist reminiscent of carrot cake.
- Spices: Enhance the depth of flavor by adding a pinch of cardamom or nutmeg to the batter for a spicy, aromatic touch.
Cooking Notes
- For a light cinnamon flavor, incorporate a dash into both the batter and whipped cream.
- Ensure all ingredients are at room temperature before mixing to facilitate smooth integration.
Serving Suggestions
- Pair these cupcakes with a hot cup of freshly brewed coffee for a delicious afternoon treat.
- Alternatively, they serve as an exquisite ending to a luscious summer barbecue when accompanied by iced tea or lemonade.
Tips
- Allow the cupcakes sufficient time to chill to facilitate full absorption of the milk mixture for an ultra-moist dessert.
- Avoid overbeating the whipped cream to prevent it from turning grainy; it should hold firm peaks for the best texture.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes plus chilling time
Nutritional Information
- Calories: Approximately 250 per cupcake
- Protein: Around 4 grams
- Sodium: Approximately 180 mg
FAQs
What makes Tres Leches Cupcakes different from regular cupcakes?
The standout feature is the use of a three-milk blend that soaks into the cupcakes, lending them their signature moist and rich texture.
Can I make these cupcakes gluten-free?
Absolutely, substitute regular flour with almond flour or a gluten-free all-purpose blend for a delightful gluten-free version.
How long can the soaked cupcakes sit in the fridge?
They can rest in the refrigerator for up to 3 days, staying moist and capturing more of the creamy flavors the longer they chill.
Can Tres Leches Cupcakes be frozen?
While the bare cupcakes can be frozen, it’s best to soak them fresh before serving. The texture remains optimal when they’re enjoyed right after being prepared fresh.
Conclusion
In conclusion, Tres Leches Cupcakes are a delightful twist on a classic dessert that impresses with every bite. Their rich, creamy essence and convenient size make them perfect for any occasion, be it casual gatherings or grand celebrations. With a recipe that’s both straightforward and versatile, each cupcake is a testament to the harmonious blend of simplicity and indulgence. Encourage creativity by experimenting with flavorful variations or share these delightful treats with friends and family. Don’t hesitate to comment on your experience or share your tips – these cupcakes are sure to become a beloved favorite!
Print
Tres Leches Cupcakes
- Total Time: 36 minutes plus chilling time
- Yield: 12 cupcakes 1x
Description
Tres Leches Cupcakes are a delightful twist on a classic dessert, perfect for any occasion with their rich, creamy essence and convenient size.
Ingredients
- Cupcake Batter:
- 1½ cups (213 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) salted butter, melted
- 1 cup (212 g) granulated sugar
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- Tres Leches Milk Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy whipping cream
- Whipped Cream Topping:
- 1½ cups heavy whipping cream
- ⅓ cup (38 g) powdered sugar
- Dash of vanilla extract
- Fresh berries or fruit (strawberries, raspberries, or mango)
- Optional: sprinkle of ground cinnamon for a bakery-style touch
Instructions
- Preheat your oven to 350°F and prepare a muffin tin with foil liners.
- Whisk together the flour, baking powder, baking soda, and salt.
- Melt the butter and mix with sugar until smooth. Add egg, buttermilk, and vanilla extract.
- Combine the wet and dry mixtures. Distribute into liners, filling each 3/4 full.
- Bake for 14-16 minutes. Cool on a wire rack.
- Mix the condensed milk, evaporated milk, and heavy cream for the milk soak.
- Pierce cupcakes with a skewer; then use a squeeze bottle to soak each with milk mixture.
- Cover and refrigerate for 1 to 12 hours.
- Whip cream with powdered sugar and vanilla until stiff peaks form. Top cupcakes with whipped cream and berries or cinnamon.
Notes
Refrigerate for fuller flavor absorption. Avoid overbeating the whipped cream to maintain its texture.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per cupcake
- Sodium: Approximately 180 mg
- Protein: Around 4 grams