These deliciously moist tres leches cupcakes are a new take on a traditional Mexican dessert recipe.
I was extremely happy with how these Tres Leches Cupcakes turned out. Just as delicious as the traditional Tres Leches Cake, but more easily handled at a party or shower.
Tres Leches Cake (Recipe originally posted here on the Tastes Better From Scratch Blog)
Prep Time: 1 hr 30 mins // Cook Time: 40 mins // Total Time: 2 hrs 10 mins
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs , separated
- 1 cup sugar , divided
- 1/3 cup whole milk
- 1 teaspoon vanilla
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1/4 cup whole milk
- Metallic cupcake holders (silicone ones would work well too) - paper cupcake liners will not work for this recipe.
- Alternately, use a 9"x13" cake pan
For the whipped topping:
- 1 pint Heavy Cream , for Whipping
- 3 Tablespoons Sugar
- 1/2 teaspoon vanilla
- ground cinnamon , for topping
Preheat oven to 350 degrees F. Add foil cupcake liners to tin or alternately, lightly spray a 9x13'' pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan(s). If making cupcakes, fill batter about 2/3 full, if making a cake, make sure to smooth batter into an even layer so your baked cake doesn't have divots in it.
Bake cupcakes for 15-20 minutes, or bake cake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake(s) to cool completely.
8. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a wooden skewer to poke holes all over the top of the cupcakes or cake.
9. Slowly pour the milk mixture over the the top of the cupcakes - Make sure to poke LOTS of holes into cupcakes, or milk mixture will fall over the sides. Pour slowly to avoid overflow, and you will want to soak the cupcakes 2-3 times each. The foil cupcake liners help a lot here, so the milk stays in the liners, making sure to pour near the edges and all around.
10. Refrigerate the cupcakes or cake for at least 1 hour or overnight, to allow it to soak up the milk.
11. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake or cupcakes. Optionally, sprinkle cinnamon on top. Serve with fresh sliced strawberries or raspberries, if desired. Enjoy!
This was the first recipe where I made successful, homemade whipped cream and have never looked back since!!!