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The inside of a tres leches cupcake with whipped cream and a cherry on top. Placed on a wooden surface.
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4 from 4 votes

Tres Leches Cupcakes

Tres leches cupcakes involve a sponge cupcake filled with a delicious creamy milk mixture. Finally, topped off with homemade whipped cream and maraschino cherries. Enjoy these with a cup of coffee or tea for a perfect treat! 
Prep Time10 mins
Cook Time20 mins
Course: Cupcakes, Dessert
Cuisine: American, Mexican
Servings: 20
Calories: 366kcal

Equipment

  • Electric mixer

Ingredients

  • 1 2/3 cups all-purpose flour sifted
  • 1 cup sugar
  • 5 eggs separated
  • 1/2 cup milk whole
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract

Milk Mixture

  • 1/2 + 3 tbsp cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1/2 cup whole milk

Whipped Cream

  • 1 pint heavy cream
  • 3 tbsp powdered sugar or to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Using an electric mixer, beat the egg whites until soft peaks form and then set aside.
  • In a separate bowl, beat the egg yolks with 1/2 cup of sugar. Once it starts getting pale, add the remaining sugar along with the 1/2 cup whole milk and vanilla extract, beat until pale yellow.
  • Add half of the egg white mixture to the egg yolk mixture and fold it in gently. Then add the remaining egg white mixture and fold until well incorporated.
  • Sift the all-purpose flour, baking powder, and salt. Fold the flour mixture into the egg mixture gently.
  • Fill a cupcake liner 3/4's of the way using an ice cream scoop. Bake the cupcakes for 20 minutes or until fully cooked through. Let the cupcakes cool completely.
  • To prepare the milk mixture, mix the sweetened condensed milk, 1/2 cup whole milk, and evaporated milk.
  • Poke holes all over the cupcakes using a fork or toothpick. Pour the milk mixture all over the cupcakes and repeat this step every 2-3 hours. Ideally, you'll want to do this 2-3 times.
  • To make the whipped cream, mix the heavy cream and powdered sugar with an electric mixer for 3-4 minutes or until it resembles whipped cream.
  • Frost the cupcakes with whipped cream and decorate with cherries, if desired. Enjoy!

Notes

  • I used 1/2 cup of sweetened condensed milk plus 3 tbsp extra. Feel free to adjust the sweetness to your liking. 
  • Do not overmix the egg mixture. 
  • Let the cupcakes cool completely before pouring the milk mixture over them. 

Nutrition

Calories: 366kcal | Carbohydrates: 50g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 94mg | Sodium: 120mg | Potassium: 304mg | Fiber: 1g | Sugar: 42g | Vitamin A: 587IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 1mg