Tres Leches Cupcakes

Tres Leches Cupcakes are a delightful, portable twist on the classic Latin American dessert, Tres Leches Cake. These light and airy cupcakes are soaked in a mixture of three kinds of milk—sweetened condensed milk, evaporated milk, and heavy cream—making them incredibly moist and flavorful. Topped with a fluffy whipped cream and a sprinkle of cinnamon or fresh fruit, these cupcakes are perfect for parties or special occasions. Each bite melts in your mouth, offering a luscious blend of sweetness and creaminess that’s irresistible.

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• ⅓ cup whole milk
• 1 tsp vanilla extract

For the Milk Mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup heavy cream

For the Topping:

• 1 ½ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Ground cinnamon or fresh fruit (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Make the batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the egg yolks with ¾ cup of the sugar until pale and fluffy, then stir in the milk and vanilla extract. Gently fold in the flour mixture until just combined.
3. Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the batter.
4. Bake the cupcakes: Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool slightly in the tin, then transfer to a wire rack to cool completely.
5. Prepare the milk mixture: In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Using a skewer or fork, poke several holes into the top of each cooled cupcake. Slowly spoon the milk mixture over each cupcake, allowing it to soak in.
6. Make the whipped cream topping: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
7. Decorate and serve: Spread or pipe the whipped cream on top of the soaked cupcakes. Sprinkle with ground cinnamon or garnish with fresh fruit, if desired. Refrigerate the cupcakes for at least 30 minutes before serving to allow the flavors to meld.

Enjoy these moist and creamy Tres Leches Cupcakes at your next gathering!