Tres Leches Cupcakes

Tres Leches Cupcakes

Ready in 45 minutes
6 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Tres Leches Cupcakes"

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Patience will definitely come into play here when it?s time to soak the cakes with the 3-milk-mixture. It?ll seem like way too much soaking liquid for the amount of cupcakes you have, but you really do need to use all of it up. And yes, this takes a little time and a good dose of patience as you wait for the milk mixture to soak in. Then again, you can use this time to contemplate how crazy it is that a tiny little cake could absorb SO much liquid!

"DELISH!!!! A little time consuming but well worth it! However I would double the ingredients, this batch only made 9 cupcakes. I also added a splash of orange extract to the heavy cream and dusted with dutch cocoa and cinnamon. OMG heaven in my mouth!"

- Giftedgoddess

Ingredients

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3 large Eggs; separated, at room temp
1/8 teaspoon Baking soda
1/8 teaspoon Salt
1/2 cup Sugar
1/2 stick unsalted butter; melted, cooled
1/2 cup all purpose flour; sifted
1/2 12-oz can evaporated milk; (okay to eyeball it)
1/2 14-oz can sweetened condensed milk
1/4 cup heavy cream; (+ 2 tablespoons)
For Whipped Cream Topper:
1/2 cup Heavy cream
1 tablespoon confectioners sugar
Cocoa powder or cinnamon; for dusting

Original recipe makes 10

Servings  

Preparation

Preheat oven to 325. Line muffin tin with paper-lined foil liners.

Whisk egg whites, baking soda and salt with electric mixer on medium until soft peaks form. Add yolks and sugar and mix on low until thoroughly combined. Fold in melted butter using a flexible spatula (it?s a foamy batter, so you wanna use something thin and delicate). Add flour in four batches, folding gently until combined.

Divide batter into muffin cups, filling each about half way. Bake until light golden brown, about 25 minutes. Remove from oven and poke holes into cupcakes using skewers or fork. Or whatever you?ve got.

Whisk together the evaporated milk, condensed milk and heavy cream. With cupcakes still in the muffin tin, brush the milk mixture using a pastry brush. Repeat until all the liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes or up to 1 day in the refrigerator, wrapped tightly with plastic wrap. Bring to room temp before serving.

Credits

Added on Award Medal
Calories Per Serving: 431 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made these for my sons second birthday....fantastic recipe and it didn't take as long as I though it would! Not time consuming at all! Will definitely be making more again soon!!
stepharriaga 5 months ago
enjoyed em! used chocolate in topping :D the cake was a lil eggy so gonna try vanilla next time to give the cake some flavor
supajue23 3 years ago
The best!! Thanks very much for sharing!!! Los mejores bollitos estan en esta receta!! DELICIOSOS!!!
Hermosabebe 3 years ago
Fantastic and so good I always double the recipe.
alexis7_81 3 years ago
DELISH!!!! A little time consuming but well worth it! However I would double the ingredients, this batch only made 9 cupcakes. I also added a splash of orange extract to the heavy cream and dusted with dutch cocoa and cinnamon. OMG heaven in my mouth!
Giftedgoddess 3 years ago
[I posted this recipe.]
fireb4smoke 5 years ago
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