Search recipes

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
OK

Write a Review