Tres Leches Cupcakes
Tres leches cupcakes are light, fluffy, and delicately soaked in a blend of three milks. They’re finished with a swirl of whipped cream and fresh strawberry slices on top. Perfect for Cinco de Mayo celebrations, these cupcakes add a sweet and refreshing touch to your party spread!
These tres leches cupcakes are little bites of heaven—ultra-moist, creamy, and topped with fluffy whipped cream! They have all the magic of the classic tres leches cake, made perfectly portioned and party-ready.
Tres leches translates to “three milks,” and this cupcake recipe gets its signature richness from a blend of sweetened condensed milk, whole milk, and evaporated milk. The result? A decadently moist, sponge-like cake that’s incredibly tender and full of flavor. Turning tres leches into cupcakes makes this classic dessert perfect for parties with no slicing needed! They’re easy to serve, fun to eat, and just the right size for individual treats everyone will love.
Why You’ll Love This Recipe
- Melt-in-your-mouth soft. Each cupcake is soaked in a trio of milks for that “tres leches” signature luscious texture.
- Light and airy. Fluffy sponge cake topped with whipped cream keeps things light and dreamy.
- Party-perfect size. No slicing or mess, just grab-and-go for effortless serving.
- Festive and fun. Whether you’re planning a Carnival party, Cinco de Mayo gathering, quinceañera, or just a laid-back summer BBQ, these bring festive flavor to any occasion!
Ingredient Notes
Cupcakes
- All-purpose flour: The base that gives the cupcakes their structure and softness.
- Baking powder: Helps the batter rise and makes the cupcakes light and airy.
- Salt: Enhances the overall flavor and balances the sweetness.
- Eggs: Separated to whip the whites for extra fluffiness and richness.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Whole milk: Adds moisture and richness.
- Pure vanilla extract: For warm, subtly sweet flavor.
Sauce
- Evaporated milk: Provides a creamy texture without being too heavy.
- Sweetened condensed milk: Adds sweetness and richness to the soaking mixture.
- Whole milk: Thins the sauce slightly while keeping it creamy.
- Ground cinnamon: Adds a warmth that complements the milks.
- Dark rum: Optional, but gives a subtle depth and complexity to the sauce.
Topping
- Heavy whipping cream: Whips into a fluffy, creamy topping.
- Confectioners’ sugar: Lightly sweetens the whipped cream.
- Vanilla extract: Infuses the topping with a soft, sweet aroma.
- Sliced strawberries: A fresh and colorful garnish that adds a juicy, fruity touch.
Refer to the recipe card for the ingredient measurements and details.
Recipe Variations
Fruit-flavored toppings. Instead of strawberries, try topping with other fresh fruits like blueberries, raspberries, or mango slices for a different flavor combination.
Caramel drizzle. Add a touch of caramel syrup or dulce de leche over the whipped cream topping for an extra layer of sweetness.
Lemon zest. Add a little lemon zest to the batter or whipped cream for a zesty, refreshing flavor that pairs perfectly with the richness of the tres leches sauce.
How to Make Tres Leches Cupcakes
- Whisk together the dry ingredients: flour, baking powder and salt. Set aside.
- Beat the egg yolks and ¾ cup sugar. Add milk and vanilla, then mix until combined.
- Stir egg yolk mixture with flour mixture.
- Add egg whites to a clean mixing bowl and beat on high speed until soft peaks form. Slowly add the remaining sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the batter with a spatula, being careful not to overmix.
- Spoon batter into the muffin tin, filling each cup about two-thirds full. Bake at 350°F for 14–16 minutes, or until a toothpick comes out mostly clean.
- Make the tres leches sauce. Mix together evaporated milk, sweetened condensed milk, whole milk, cinnamon and rum (if using).
- Poke the cupcakes with a skewer or fork. Spoon about 1 Tablespoon of sauce over each cupcake. Let it soak for a few minutes, then repeat so each cupcake receives at least 2 tablespoons of sauce. Refrigerate at least 2 hours and up to 24 hours to let the cupcakes soak up the sauce.
- Prep the toppings. In a cold metal bowl, whip cream on high speed until soft peaks form. Add sugar and vanilla, then continue whipping to stiff peaks.
- Pipe whipped topping onto cupcakes and garnish with strawberries.
Expert Tips
Separate cold eggs, then bring to room temperature. It’s easier to separate eggs while they’re cold. Place whites and yolks in separate bowls and let them sit out for about 30 minutes. Room temperature whites whip better, and yolks blend more smoothly into the batter.
Whip egg whites to stiff peaks. This step gives the cupcakes their airy, sponge-like texture. Be gently when folding it into the batter so the egg whites don’t deflate.
Cool slightly before soaking. Let the cupcakes cool just about 5 minutes (they should still be warm, but not hot) before adding the milk mixture. If they’re too hot, they may collapse. Don’t force all the milk in—if it starts to pool excessively, save the rest for serving.
Chill before serving. Refrigerate soaked cupcakes for at least 2 hours, or overnight for best flavor and texture.
Make Ahead & Storage Tips
Make ahead. Tres leches cupcakes can be made a day in advance and stored in the fridge, covered. The whipped cream and strawberry topping can also be prepped up to 3 days ahead, just give them a quick stir before using.
Storage. Store cupcakes in the refrigerator for up to 3 days. They’re best enjoyed the day after making, once the milk has fully soaked in.
Freezing. You can freeze the cupcakes (without topping) for up to 3 months. Wrap individually in plastic wrap and freeze. When ready to serve, thaw in the fridge overnight, then top with fresh whipped cream and strawberries.
Recipe FAQ
If the cupcakes are overbaked, this can prevent them from soaking up the milk properly. Also, if the milk is added while the cake is too hot this can cause the crumbs to break down. Lastly, letting the cake sit out too long at room temperature can lead to sogginess.
If the milk hasn’t absorbed after a few hours, your cupcakes may be too dense. They need a light, airy texture to soak up the milk properly. To help with this, avoid over-mixing the batter.
These cupcakes are traditionally served cold with whipped cream and fresh fruit, but you can also enjoy them with frosting or a variety of other toppings.
Related Recipes
If you enjoyed this recipe, here are some more desserts you will surely enjoy!
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Get the Recipe: Tres Leches Cupcakes
Ingredients
Cupcakes
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- ⅓ cup whole milk
- 1 ½ teaspoons pure vanilla extract
Sauce
- 12 ounces (one can) evaporated milk
- 14 ounces (one can) sweetened condensed milk
- ½ cup (120 ml) whole milk, (or heavy cream)
- ½ teaspoon ground cinnamon
- 2 Tablespoons dark rum, optional
Topping
- 2 cups (240 ml) heavy whipping cream, cold
- 3 Tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- Sliced strawberries for garnish
Instructions
Cupcakes
- Preheat oven to 350 F. Line two muffin tins with paper liners and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat egg yolks and ¾ sugar on high speed until pale in color. Add milk and vanilla, then mix until combined.
- Pour egg yolk mixture into the flour mixture. Gently stir just until combined (do not overmix).
- Add egg whites to the clean bowl of a stand mixer (or use a hand mixer). Using the whisk attachment, beat egg whites on high speed until soft peaks form. Keep the mixer on as you gradually add the remaining ¼ cup sugar. Beat until stiff peaks form.
- Transfer whipped egg whites to the bowl with the batter. Use a rubber spatula to gently fold the egg whites in. Do not overmix.
- Transfer batter to prepared muffin tin. Feel each cup about two-thirds full. Bake at 350 F for 14 to 16 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Sauce
- While the cupcakes are baking, make the sauce. In a large bowl, thoroughly whisk all the sauce ingredients together.
- After the cupcakes have cooled in the pan for 5 minutes, transfer them to a wire cooling rack. While they are still warm, use a skewer or toothpick to poke the tops with several holes. Poke almost to the bottom of the cupcake (careful not to break the paper liner).
- Gradually spoon about 1 Tablespoon of sauce over each cupcake. Let it soak for a few minutes, then repeat so each cupcake receives at least 2 tablespoons of sauce.
- Then cover and refrigerate at least 2 hours and up to 24 hours to let the cupcakes soak up the sauce.
Topping
- When ready to serve, make the whipped cream. In a cold metal bowl with an electric mixer, whip the cream on high speed until soft peaks form, then add sugar and continue whipping until stiff peaks appear. Mix in vanilla.
- Transfer whipped cream to a piping bag with desired tip. Top cupcakes with whipped cream and garnish with strawberries.
