• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 24
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    Tres Leches Cupcakes

    Tres Leches Cupcakes

    For a nod to tradition, delight children of all ages with Tres Leches Cupcakes topped with fresh cinnamon whipped cream. Go ahead; have two! We dare you. And for a festive presentation, bake these off using our favorite silicone cupcake liners, they're colorful and fun and reusable! 


    Ingredients
    Cupcakes
    6
    large eggs (separated)
    1 1/2
    cups
    granulated sugar
    2
    cups
    all-purpose flour
    2
    teaspoons
    baking powder
    1/2
    cup
    whole milk
    1
    teaspoon
    vanilla extract
    1/2
    teaspoon
    cinnamon
    Milk Mixture
    1
    14-ounce can evaporated milk
    1
    14-ounce can sweetened condensed milk
    1
    cup
    heavy cream
    1/4
    cup
    light or dark rum
    Whipped Cream
    *
    remaining heavy cream from 1 liter carton
    3
    tablespoons
    sugar
    1/2
    teaspoon
    vanilla extract
    1/4
    teaspoon
    cinnamon
    Directions
    Preheat oven to 350 degrees F. Line cupcake pan with liners.
    In a bowl, beat egg whites on low speed until soft peaks form. Slowly add sugar until stiff peaks form. Incorporate yolks into mixture, one at a time, until completely integrated.
    Sift flour and baking powder. Add dry ingredients to the egg mixture, alternating with milk. Do this step quickly. Don’t over mix. Add vanilla and cinnamon. Stir batter once to incorporate.
    Evenly distribute cake batter amongst cupcake liners, about 4 tablespoons each. Fill cupcakes ¾ full.
    Bake cupcakes for 15-20 minutes, or until a toothpick inserted in the center of the cake comes out dry and clean.
    While cupcakes are baking, combine evaporated milk, condensed milk, heavy cream and rum. Add more rum to taste.
    Remove cupcakes from oven. With a fork, or skewer, poke holes into cakes. Pour milk mixture over cake while it is still warm from the oven.
    Allow cake to sit and cool to room temperature. Cover and refrigerate until chilled.
    Combine remaining heavy cream, vanilla and cinnamon in a bowl. Using a mixer, whip heavy cream until stiff eaks form. Top cupcakes with homemade whipped cream. Admire, eat and enjoy.

    The base number of servings for this recipe is 24
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