Go Back
Overhead shot of a white cupcake topped with whipped cream and sliced strawberries, surrounded by a pool of three milks.

Tres Leches Cupcakes

Fluffy vanilla cupcakes soaked in a creamy three-milk sauce with cinnamon and rum, topped with whipped cream and strawberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine Mexican
Servings 24 servings
Calories 220 kcal

Ingredients
  

Cupcakes

  • 1 cup all-purpose flour 125 g
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided 200 g
  • 1/3 cup whole milk 80 ml
  • 1 1/2 teaspoons pure vanilla extract

Sauce

  • 12 oz evaporated milk 1 can
  • 14 oz sweetened condensed milk 1 can
  • 1/2 cup whole milk (or heavy cream) 120 ml
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons dark rum optional

Topping

  • 2 cups heavy whipping cream, cold 480 ml
  • 3 tablespoons confectioners' sugar 24 g
  • 1/2 teaspoon vanilla extract
  • Sliced strawberries for garnish

Instructions
 

Cupcakes

  • Preheat oven and line pans:

    Set oven to 350°F (175°C). Insert paper liners into two muffin pans.

  • Whisk dry ingredients:

    In a large bowl, combine flour, baking powder, and salt with a whisk.

  • Beat yolks with sugar:

    Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat egg yolks with 3/4 cup (150 g) sugar on high until light and thick. Stir in milk and vanilla until blended.

  • Fold yolk mixture into dry:

    Add the yolk mixture to the dry ingredients, folding gently until just incorporated (avoid overmixing).

  • Whip egg whites to stiff peaks:

    In a separate clean mixer bowl with whisk attachment (or using a hand mixer), beat egg whites on high until soft peaks develop. Slowly add the remaining 1/4 cup (50 g) sugar, beating until stiff peaks form.

  • Fold whites into batter:

    Fold the beaten whites into the batter using a rubber spatula, taking care not to overmix.

  • Fill liners and bake:

    Spoon batter into each liner, filling about two-thirds full. Bake at 350°F (175°C) for 14-16 minutes, until a toothpick inserted in the center emerges with a few moist crumbs.

Sauce

  • Whisk sauce ingredients:

    While cupcakes bake, prepare the sauce: In a large bowl, whisk together evaporated milk, sweetened condensed milk, 1/2 cup whole milk (or heavy cream), cinnamon, and rum (if using).

  • Cool and pierce cupcakes:

    After removing cupcakes from oven, let them rest in the pan for 5 minutes, then move to a cooling rack. While still warm, pierce each top multiple times with a skewer or toothpick, going nearly to the bottom (be careful not to tear the liners).

  • Drizzle sauce over cupcakes:

    Drizzle about 1 tablespoon of sauce over each cupcake; let it soak in for a few minutes, then repeat so each cupcake receives at least 2 tablespoons total.

  • Refrigerate to absorb sauce:

    Cover with plastic wrap and refrigerate for a minimum of 2 hours, or up to 24 hours, to allow the cupcakes to absorb the sauce.

Topping

  • Whip cream with sugar:

    Just before serving, prepare the whipped cream: In a chilled metal bowl, beat cold heavy cream on high with an electric mixer until soft peaks form. Add confectioners' sugar and vanilla; continue beating until stiff peaks hold.

  • Pipe cream and top with berries:

    Transfer whipped cream to a piping bag fitted with a tip of your choice. Pipe cream onto each cupcake and top with sliced strawberries.
Keyword tres leches cupcake