Description
Indulgent tres leches cupcakes bring Mexican dessert magic to your table with creamy sweetness and delicate sponge. Rich milk-soaked layers promise pure bliss for anyone craving a delightful culinary escape.
Ingredients
Scale
Cupcake Dry Ingredients:
- 1 cup (240 ml) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Cupcake Wet Ingredients:
- 3 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup (80 ml) whole milk
Tres Leches Mixture:
- ½ cup (120 ml) sweetened condensed milk
- ½ cup (120 ml) evaporated milk
- ¼ cup (60 ml) whole milk
Whipped Cream Topping:
- 1 cup (240 ml) heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Ground cinnamon
- Fresh berries
- Chocolate shavings
Instructions
- Prepare the oven environment by setting the temperature to 350F (175C) and arranging cupcake liners in a standard muffin tin.
- Combine flour, baking powder, and salt in a medium mixing bowl, thoroughly whisking to eliminate any potential lumps.
- Using an electric mixer, whip eggs and sugar at high speed until the mixture transforms into a light, airy, and pale cream-like consistency.
- Transition the mixer to low speed, introducing vanilla extract and whole milk into the egg mixture with gentle incorporation.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring minimally to maintain the batter’s delicate texture.
- Carefully distribute the batter evenly among cupcake liners, ensuring each cup is filled approximately two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake.
- Remove the cupcakes from the oven and allow them to cool completely on a wire rack, preparing them for the next stage of preparation.
Notes
- Toast flour briefly before mixing to enhance nutty flavor and prevent raw flour taste.
- Use room temperature eggs for smoother, more evenly mixed batter that rises perfectly.
- Sift dry ingredients to eliminate lumps and ensure consistent texture throughout cupcakes.
- Avoid overmixing batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are combined.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg