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Best Tres Leches Flavor Cupcakes

Tres Leches Cupcakes are a sweet treat inspired by the classic Latin American dessert. These moist, airy cupcakes are soaked in a rich combination of three milks and topped with a velvety cream cheese tres leches frosting. The result is a perfect balance of sweetness, creaminess, and a touch of tang from the cream cheese, making each bite utterly irresistible.

Equipment

  • Muffin tin and cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Small saucepan (for milk mixture)
  • Toothpicks (for soaking the cupcakes)
  • Spatula or piping bag (for frosting)

Ingredients

  • For the Cupcakes:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/4 cup evaporated milk
  • 1/4 cup sweetened condensed milk
  • 1/4 cup whole milk for soaking
  • For the Cream Cheese Tres Leches Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup evaporated milk
  • 1/4 cup sweetened condensed milk
  • Pinch of salt

Instructions

  • For the Cupcakes:
  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  • Make the Cupcake Batter:
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a separate bowl, beat the eggs until frothy. Add the milk, melted butter, and vanilla extract, and whisk until combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Bake the Cupcakes:
  • Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Soak the Cupcakes:
  • In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
  • Once the cupcakes have cooled, use a toothpick to poke small holes all over the tops of the cupcakes. Slowly pour the milk mixture over each cupcake, allowing it to soak in. Let the cupcakes absorb the milk for about 15-20 minutes.
  • For the Cream Cheese Tres Leches Frosting:
  • Prepare the Frosting:
  • In a medium mixing bowl, beat the cream cheese and butter together using a hand mixer or stand mixer on medium speed until smooth and creamy.
  • Gradually add the powdered sugar, vanilla extract, evaporated milk, and sweetened condensed milk. Continue mixing until smooth and fluffy.
  • Add a pinch of salt and mix again to combine.
  • Frost the Cupcakes:
  • Once the cupcakes have absorbed the milk mixture and are fully cooled, spread or pipe the cream cheese frosting onto each cupcake. You can garnish with a sprinkle of cinnamon or a few extra crumbs if desired.