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Tres Leches Cupcakes

Tres leches cupcakes with fluffy, moist crumb are soaked with a three-milk mixture right after baking for maximum softness. Individual make-ahead dessert cupcakes are finished with whipped cream clouds and fresh strawberry garnish.
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Prep Time 20 minutes
Cook Time 18 minutes
rest time 4 hours
Total Time 4 hours 38 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs, separated
  • 0.75 cup sugar
  • 0.33 cup whole milk
  • 1 tsp vanilla extract
Milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.5 cup heavy cream
Topping
  • 2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 fresh strawberries for garnish

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cupcakes
  1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
  2. Whisk the all-purpose flour, baking powder, and salt together in a bowl.
  3. Beat the egg yolks with the sugar until pale and slightly thickened.
  4. Add the whole milk and vanilla extract to the yolk mixture, then fold in the flour mixture until just combined.
  5. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
  6. Fill cupcake liners 2/3 full and bake at 350°F for 16-18 minutes, until the tops are golden.
Soak and chill
  1. Immediately after removing from the oven, pierce each cupcake several times with a toothpick.
  2. Whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.
  3. Pour the milk mixture evenly over the warm cupcakes, letting it soak through for a visibly saturated crumb.
  4. Cool completely, then refrigerate for at least 4 hours until the cupcakes are set and spoon-tender.
Whip and serve
  1. Before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating billowy whipped cream.
  2. Pipe the whipped cream onto the chilled cupcakes in cloud-like swirls, then garnish with fresh strawberries.

Notes

For the most even three-milk soak, pour the mixture onto warm cupcakes right after piercing so the liquid spreads across the crumb. Store covered in the refrigerator up to 4 days; freezing is not recommended because the whipped topping and soaked texture can change. For a lighter option, use light whipping cream for the topping (the stability may be slightly lower).