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
Scale
- 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