tres leches cupcakes

Light, fluffy Tres Leches Cupcakes are drenched in a three milk mixture, just like classic Tres Leches Cake, but in handheld form! Topped with sweetened whipped cream, a light dusting of cinnamon, and fresh strawberries, these make a wonderful finish to any Mexican dinner!

Tres Leches Cupcakes

all-purpose flour

baking powder

baking soda

salt

granulated sugar, (divided)

eggs, (separated)

vanilla extract

milk

sweetened condensed milk

evaporated milk

heavy cream

sugar

cinnamon, (for sprinkling)

strawberries or maraschino cherries, (for garnish)

Preheat oven to 350 degrees F. Line two 12-count muffin tins with foil cupcake liners. Whisk flour, baking powder, baking soda, and salt together in a bowl and set aside. Separate egg yolks and whites into separate bowls.

In a large bowl, beat the egg yolks and 3/4 cup of the sugar on medium-high speed for 2-3 minutes until creamy and light in color. Add the milk and vanilla, beating and scraping down the sides and bottom of the bowl to combine.

Add the flour mixture, mixing just to combine. The batter will be thick.

Beat the egg whites on medium-high speed using an electric mixer until frothy, about 1 minute. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.

Gently fold the egg whites into the cake batter so as not to deflate the egg whites. Use an ice cream scoop to evenly divide the batter between the cupcake liners.

Bake for 15-16 minutes until golden brown on top and the cupcakes bounce back to the touch or a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.

Pierce the tops of each cupcake several times with the tines of a fork to create holes down into the cupcakes. Whisk the sweetened condensed milk, evaporated milk, and whole milk, then transfer to a squeeze bottle.

Soak each cupcake with the milk mixture, a little at a time, until all of the milk has been soaked up. It may seem like too much at first, but if you do a little on each cupcake, then let it soak in while you move on to the others, you can return to the first ones and repeat the process a couple of times until all of the milk mixture has been soaked up. Refrigerate for two hours.

Beat the heavy cream, powdered sugar, and vanilla in a bowl until stiff peaks form. Pipe or spoon onto the tops of the soaked cupcakes, then sprinkle with a dusting of ground cinnamon. Top with sliced strawberries or maraschino cherries, then serve.

The classic Mexican dessert goes single sized in these Tres Leches Cupcakes topped with light, fluffy whipped mascarpone frosting.

all purpose flour

butter (melted)

buttermilk

vanilla

mascarpone cheese

Preheat the oven to 350°F. Line a muffin tin with foil cupcake liners, and set aside.

In a large mixing bowl, add melted butter and whisk in sugar until butter is no longer warm to the touch.

Whisk in egg, buttermilk, and vanilla until well combined. Set aside.

In a separate mixing bowl, add remaining cupcake ingredients, and quickly whisk together.

Add dry ingredients to butter mixture, and whisk until combined.

Scoop batter into prepared muffin tin, filling ¾ of the way up (you may need to do 2 batches or use another tin).

Bake for 14-16 minutes at 350°F, until tops spring back lightly to the touch or a toothpick comes out clean.

Remove cupcakes to a wire rack after 15 minutes. Allow cupcakes to finish cooling.

Use a small skewer or fork to poke holes all over the top of the cupcakes. Set aside.

For the Cupcakes

In a medium mixing bowl, whisk together the three milks.

Drizzle milk mixture slowly over the cupcakes, giving it enough time to absorb into the cupcakes before adding more.

Cover cupcakes lightly and refrigerate for at least 1 hour or up to 12 hours.

For the Milk Mixture

Chill a large metal mixing bowl for 15-20 minutes.

Add heavy cream, vanilla, and powdered sugar. Beat until stiff peaks form (like whipped cream).

Mix in mascarpone cheese, and whisk to combine.

Spread or pipe frosting onto chilled cupcakes.

For the Whipped Mascarpone Frosting

https://content.jwplatform.com/videos/YZM5XAYD.mp4

Tres Leches Cupcakes.mp4

These perfect Tres Leches Cupcakes are lightly soaked in a three milk mixture and topped with whipped cream and a sprinkle of cinnamon. 

eggs (, separated)

sugar (, divided)

can sweetened condensed milk

Foil muffin tin liners (not paper)

heavy whipping cream

Tablespoons sugar

cinnamon (, for topping)

Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through).

In a medium bowl combine flour, baking powder, and salt. Separate the eggs, placing the eggs in one bowl and the egg whites in another.

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 just until combined.

Divide batter among muffin liners. (I fill them 3/4 full and am able to get about 22 cupcakes.)

Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).

Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.

Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.

Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.

Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired. Enjoy!

This Authentic tres leches cake recipe is fluffy vanilla cake filled with a combination of three kids of milk and topped with homemade vanilla whipped cream frosting. The one cake that’s associated with birthday parties, graduations, baptisms, and all kind of celebrations (I guess we always have a good excuse to celebrate!). Many people love Tres Leches cake.

Tres Leches Cake

Butter

salt*

unsalted butter (melted and cooled (1 stick))

eggs

condensed milk NESTLE LA LECHERA (14 ounces)

Evaporated milk CARNATION (12 ounces)

Tablespoons rum or brandy (optional)

heavy whipping cream (the

Canned fruit

Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.

Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.

With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.

Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)

Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.

Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.

Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a sauce pan, warm over low heat until completed mixed. Remove from heat and set aside. (Not everyone warms the milk, some people just mix them and pour over the cake, that is a personal choice)

Once the cake has cooled, pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for 4 hours or overnight.

MILK MIXTURE:

Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. I usually place the mixer attachment in the freezer and the bowl in the fridge before making whipping cream. This trick always works to form a smooth and fluffy frosting.

For assembly, the cake spread the whipped cream over the cake. Refrigerate to chill until ready to serve.  Remember, it is better to leave in the fridge overnight to soak all the three kinds of milk, and decorate with fruit, until ready to serve. (If you are making this cake ahead of time, add the fruit just right before serving time).   To make them look shiny you can glaze them with a mix of apricot preserves and water and use a kitchen brush to cover the fruit.

FROSTING:

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