Love & Flour Tres Leches Cupcakes with Dulce de Leche Buttercream | Love & Flour

Step 1

Whisk together the flour, baking soda and salt and set aside.

Step 2

In a mixing bowl set to medium speed, cream the butter and sugar until light and fluffy.

Step 3

Add the egg yolks one at a time, beating until all the yellow disappears, then add the vanilla.

Step 4

Alternately add the buttermilk and the flour mixture to the mixing bowl, beginning and ending with the flour mixture.

Step 5

In a separate bowl, beat the egg whites on high speed until stiff peaks form, then fold into cake batter.

Step 6

Fill paper-lined muffin cups about 3/4 full with the batter.

Step 7

Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow to cool for 10 minutes, then use a skewer to poke several holes in the top of each cupcake.

Step 9

Stir together the evaporated milk, sweetened condensed milk, and the coconut milk.

Step 10

While the cupcakes are warm, pour the milk mixture over each cupcake.

Step 11

Refrigerate for at least two hours or overnight before frosting.

Step 12

To make the frosting, cream the butter on medium speed.

Step 13

Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition.

Step 14

Add the vanilla and dulce de leche.

Step 15

Continue to beat at high speed until the buttercream is smooth.

Step 16

Sprinkle lightly toasted coconut over the tops of the frosted cupcakes.

Step 17

Whisk together the flour, baking soda and salt and set aside.

Step 18

In a mixing bowl set to medium speed, cream the butter and sugar until light and fluffy.

Step 19

Add the egg yolks one at a time, beating until all the yellow disappears, then add the vanilla.

Step 20

Alternately add the buttermilk and the flour mixture to the mixing bowl, beginning and ending with the flour mixture.

Step 21

In a separate bowl, beat the egg whites on high speed until stiff peaks form, then fold into cake batter.

Step 22

Fill paper-lined muffin cups about 3/4 full with the batter.

Step 23

Bake at 350 degrees F for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Step 24

Allow to cool for 10 minutes, then use a skewer to poke several holes in the top of each cupcake.

Step 25

Stir together the evaporated milk, sweetened condensed milk, and the coconut milk.

Step 26

While the cupcakes are warm, pour the milk mixture over each cupcake.

Step 27

Refrigerate for at least two hours or overnight before frosting.

Step 28

To make the frosting, cream the butter on medium speed.

Step 29

Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition.

Step 30

Add the vanilla and dulce de leche.

Step 31

Continue to beat at high speed until the buttercream is smooth.

Step 32

Sprinkle lightly toasted coconut over the tops of the frosted cupcakes.