Tres Leche Cupcakes

Tres Leches Cupcakes are an ode to a Latin classic.

If ever there were a dessert to flirt with decadence and charm in equal measure, it would be the tres leches cupcake. This delightful twist on the traditional Latin American sponge cake is a love letter to indulgence. Each petite portion drenched in a luxurious trio of milks and crowned with an ethereal whipped topping.

These cupcakes are as whimsical as they are nostalgic—perfectly portioned for savoring solo with zero regrets. But fair warning, these are no friend to your waistline. Their irresistible richness all but demands that you recruit neighbors, coworkers, or unsuspecting passersby to help you devour them.

The origins of tres leches cake are as layered as the dessert itself. Claimed by Mexico, Nicaragua, and Venezuela among others, its history remains a bit of a mystery. While recipes didn’t grace print until the 1970s, its popularity exploded with the post-war rise of canned milk in the 1940s. Some culinary historians trace its roots to medieval trifles, but the truth is deliciously elusive.

Crafting Perfect Cupcakes

This particular recipe is the result of many test batches—a labor of love and a journey of refinement. Achieving the perfect balance of soak and structure proved more delicate than expected. We explored everything from the butter-to-egg ratio to whether egg white meringue or baking powder yielded the ideal crumb. Extracts were varied, whipped toppings were tested for stability, and yes—we even ventured into the world of boxed cake mix.

The result? A cupcake that’s indulgent, sweet, and endlessly rewarding to make. Whether baking for a festive gathering or quiet solo indulgence these cupcakes deliver with a playful, modern wink.

Let’s Make Tres Leche Cupcakes

Preheat the oven to 335 degrees, whisk together the milk, both extracts, vegetable oil and set aside, whisk together the flour, baking powder, salt and set aside.

Cream the butter on high speed using a paddle attachment for about 30 seconds, then reduce speed to low and slowly add the sugar. Beat on high until fully combined and light pale white colored 4-5 minutes.

Reduce speed to low and add the egg whites 1 at a time, waiting until each one is incorporated before adding the next.

Continue beating on low and add 1/3 of the flour mix, then 1/2 the liquids and repeat adding 1/3 of the dry and the rest of the liquids. Finish by adding the remaining dry ingredients and mix until it is combined, but do not over mix! When all the dry ingredients have become wet and the batter looks uniformly combined, stop.

Spoon the batter into cupcake molds filling them halfway and place them in the oven on a cookie sheet. Bake for 22 minutes and check. If a toothpick comes out clean remove and set the cupcakes on a rack to cool. While the cupcakes are baking, make your tres leche milk mixture.

When cooled to room temperature, poke holes in the cakes with a toothpick or the tines of a fork to help the tres leche milk penetrate. Pour the milk to the top of the cake tin and let it set until it soaks in. Repeat the process, adding more milk and wait until it soaks in. Repeat a third time and refrigerate for a minimum of 2 hours, but setting overnight will give them time to fully saturate the cakes.

If using fresh stabilized whipped cream you may pipe it on the cakes when the milk has been absorbed

If using fresh or canned whipped cream, decorate immediately before serving and add sprinkles.

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