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Tender Tres Leches Cupcakes Recipe Easy Homemade with Fluffy Whipped Cream Frosting

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These tender tres leches cupcakes are perfectly moist with a unique milk soak and topped with a light, fluffy whipped cream frosting. They are quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (125 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80 ml) whole milk
  • ½ cup (120 ml) evaporated milk
  • ½ cup (120 ml) sweetened condensed milk
  • ½ cup (120 ml) whole milk (for soak)
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract (for frosting)
  • Optional: ⅛ teaspoon cream of tartar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease if desired.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and whole milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined, about 2 minutes. Do not overmix.
  6. Spoon batter evenly into cupcake liners, filling each about ⅔ full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes in the pan for 10 minutes, then transfer to a cooling rack. Once cool to the touch, poke holes all over the tops with a skewer or toothpick.
  9. In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk until smooth.
  10. Slowly drizzle the milk mixture evenly over the cupcakes, allowing them to absorb it fully. Pour a little, wait a minute, then pour more, about 10 minutes total.
  11. Chill a mixing bowl and beaters for 15 minutes. Pour cold heavy cream into the bowl, add powdered sugar, vanilla extract, and optional cream of tartar. Beat on medium-high speed until soft peaks form, about 3 to 4 minutes. Do not overbeat.
  12. Pipe or spread whipped cream frosting generously over each cupcake. Serve immediately or refrigerate until ready to enjoy.

Notes

For best results, use room temperature eggs and softened butter. Chill bowl and beaters before whipping cream for fluffier frosting. Poke holes evenly to ensure milk soak penetrates without sogginess. Refrigerate cupcakes after soaking for 30 minutes to meld flavors. For dairy-free, substitute coconut milk and coconut whipped topping. For gluten-free, use almond flour or gluten-free blend with xanthan gum.

Nutrition

Keywords: tres leches cupcakes, moist cupcakes, whipped cream frosting, easy cupcakes, homemade dessert, tres leches cake, milk soaked cupcakes

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