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Tres Leches Cupcakes

These Tres Leches Cupcakes are sweet, soaked, and spiced! They're unbelievably delicious and topped with a light whipped cream and dusting of cinnamon. 
Prep Time30 minutes
Cook Time25 minutes
Absorption Time For Soaking Liquid30 minutes
Course: Dessert
Cuisine: Latin American
Keyword: Cake, Dessert, Evaporated Milk, Sweetened Condensed Milk, Tres Leches, Whipped Cream
Servings: 20 cupcakes

Ingredients

For the cake and soaking liquid:

  • 6 eggs, separated, at room temperature
  • 1/4 tsp baking soda
  • 1/4 tsp coarse salt
  • 1 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 1 cup flour, sifted
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 3/4 cup heavy cream

For the whipped cream:

  • 1 cups heavy cream
  • 1/4 cup powdered sugar
  • Cinnamon, for garnish

Instructions

For the cake and soaking liquid:

  • Preheat oven to 325ยบ. Line two muffin tins with foil-lined baking cups. You'll definitely want to use the ones with foil, since you'll be soaking the baked cake in the milk mixture (it won't be pretty without them!).
  • In a standing mixer combine egg whites, baking soda, and salt until soft peaks form. Reduce speed and add egg yolks and sugar. Whisk until completely combined. Fold in the melted butter until just combined. Add flour in batches, folding gently until just combined.
  • Add batter to the liner-filler muffin tin, filling each about halfway up. This recipe should make about 20 cupcakes, so note that it won't make a full two dozen! Bake the cupcakes for 25 minutes, rotating the pans halfway to encourage even baking. Remove cupcakes from oven.
  • Using a wooden skewer (or else a fork works fine too!), poke each cupcake multiple times. Whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a glass measuring cup. Gently pour the mixture over each cupcake, allowing it to absorb after each addition. This will take a while to get through all the liquid!
  • You can either opt to top each cupcake with the whipped cream and cinnamon, or else refrigerate up to one day, topping with whipped cream when you intend to serve them.

For the whipped cream:

  • In a stand mixer (or using a hand mixer), add cold heavy cream to a bowl that has been placed in the freezer for at least 30 minutes. This helps encourage the cream to stay chilled, which assists in it whipping faster!
  • Whip until soft peaks form, and add sugar. Whisk until combined and top each cupcake. Sprinkle each cupcake with cinnamon.

Notes

Original recipe from Martha Stewart.