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Tres Leches Cupcakes: The Best Secret to Making Moist Desserts

A moist Tres Leches Cupcake with white frosting and a fresh strawberry on top.
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Soft vanilla cupcakes soaked in a rich three-milk mixture for ultra moist texture, then topped with light and fluffy buttercream frosting for a classic tres leches dessert in cupcake form.

Ingredients

Scale
  • 3/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 3 large eggs, separated
  • 1 cup 2% or whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup evaporated milk
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 1/2 cups unsalted butter, softened
  • 6 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream
  • Strawberries, raspberries, blackberries, or blueberries (optional garnish)

Instructions

1. Preheat oven to 350°F and line a 12-count cupcake pan with liners.

2. In a large mixing bowl or stand mixer, beat the butter, granulated sugar, brown sugar, and egg yolks on high speed until light, fluffy, and pale yellow. Scrape down the bowl.

3. Add the milk and vanilla extract and beat until combined.

4. In a separate bowl whisk together flour, baking powder, salt, and baking soda. Add the dry ingredients to the wet mixture and beat just until incorporated. Do not overmix.

5. In another clean bowl beat the egg whites on high speed until stiff peaks form.

6. Gently fold the whipped egg whites into the cupcake batter using a rubber spatula until just combined.

7. Fill each cupcake liner about 3/4 full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool slightly.

8. Poke each cupcake about 10 times with a toothpick, going halfway down.

9. In a bowl combine evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour the mixture evenly over the cupcakes, allowing it to soak in completely. Let cupcakes cool completely.

10. For the frosting, beat the softened butter until light and fluffy. Add confectioners’ sugar, vanilla, and salt.

11. Slowly drizzle in 2 tablespoons of heavy cream while mixing, then increase speed and beat until fluffy. Add the remaining tablespoon of cream if needed for a light consistency.

12. Frost the cooled cupcakes using a spoon or piping bag and garnish with fresh berries if desired.

Notes

Ensure no egg yolk gets into the egg whites or they will not whip properly.

Allow cupcakes to fully cool before pouring the milk mixture so it absorbs evenly.

The cupcakes will continue absorbing the milk mixture for several hours, so making them ahead of time works well.

Store cupcakes in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.

Find it online: https://cookingwithramsay.com/tres-leches-cupcakes/