Print

Three Milks Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulgent Three Milks Cupcakes that capture the essence of traditional Tres Leches Cake with a modern twist, offering a moist and creamy experience in every bite.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Cinnamon, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  3. Cream the softened butter and sugar together in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  4. Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined.
  5. Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
  6. Cool the cupcakes completely. In the meantime, mix the evaporated milk and sweetened condensed milk together in a bowl.
  7. Poke holes in the cooled cupcakes with a fork or skewer. Pour the milk mixture over the cupcakes, allowing it to soak in.
  8. Whip the heavy cream and powdered sugar together until stiff peaks form. Frost the cupcakes with the whipped cream.
  9. Garnish with cinnamon if desired and serve.

Notes

For a sugar-free version, consider using stevia or monk fruit as substitutes. Allow cupcakes to soak thoroughly for the best flavor and texture.

Nutrition

Find it online: https://www.glutenfreez.com/three-milks-cupcakes/