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Moist Tres Leches Cupcakes Recipe Easy Homemade Fluffy Whipped Cream Topping

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These Moist Tres Leches Cupcakes are a quick and easy dessert featuring a perfectly soaked cupcake with a fluffy whipped cream topping. They offer a moist, sweet, and comforting treat ideal for celebrations or casual gatherings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) whole milk, room temperature
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • ½ cup (120ml) whole milk
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners and set aside.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
  4. Slowly mix in whole milk, melted butter, and vanilla extract until just combined.
  5. Gently fold the dry ingredients into the wet mixture with a spatula until smooth but slightly thick.
  6. Spoon batter evenly into the 12 muffin cups, filling about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. The tops should be lightly golden.
  8. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together sweetened condensed milk, evaporated milk, whole milk, and ground cinnamon (if using) in a bowl.
  10. Using a fork or skewer, poke several holes in each cupcake to help absorb the liquid.
  11. Slowly pour or spoon about 3-4 tablespoons of the milk mixture over each cupcake, letting them soak for 15-20 minutes until moist but not falling apart.
  12. In a chilled bowl, beat heavy whipping cream with powdered sugar, vanilla extract, and a pinch of salt until soft peaks form.
  13. Generously pipe or spoon the whipped cream on top of each soaked cupcake. Serve immediately or chill for a firmer topping.

Notes

Use room temperature eggs and milk for better volume and texture. Poke holes in cupcakes before soaking to ensure even absorption. Whip cream to soft peaks to avoid graininess. Let cupcakes cool completely before soaking to prevent disintegration. For gluten-free, substitute flour with a 1:1 gluten-free baking flour blend. For dairy-free, use almond or oat milk for soak and coconut cream for topping.

Nutrition

Keywords: tres leches cupcakes, moist cupcakes, whipped cream topping, easy dessert, homemade cupcakes, tres leches cake, quick dessert

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