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We are BIG fans of tres leches desserts – we have our Easy Tres Leches Cake, Chocolate Tres Leches Cake, and these tres leches cupcakes!
Tres leches means three milks in Spanish and is a popular treat in Mexico. And in this case, our bite-sized Mexican dessert features sweetened condensed milk, coconut cream, and half and half. After baking, these light and airy cupcakes are gently drenched in the milk mixture, transforming the crumb of the cupcake and creating a unique texture and flavor!
If you’re a fan of soaking up every last bit of that sweet, milky goodness, then these cupcakes are about to become your new obsession. We love to top ours with a generous dollop of fresh Whipped Cream and maybe a sprinkle of cinnamon.
Whether you’re hosting a party, celebrating a birthday, or just craving a special treat, these cupcakes are a guaranteed crowd-pleaser. Get ready for a taste of pure, milky bliss!
Why we think you’ll love it:
- Bite-sized. These little beauties take the classic, beloved tres leches cake and shrink it down into perfectly portioned individual treats.
- Classic Mexican flavor. This easy dessert offers that authentic tres leches flavor in a fun and convenient single-serving package.
- We keep it simple. You can start with store-bought cupcakes, a white cake mix, or whip up a batch from scratch to make these as easy as you need them to be!
Tres Leches Cupcakes Ingredients and Substitutions
Cupcakes
- 24 white cupcakes – We used a box of Betty Crocker Super Moist Cake mix (plus ingredients on back: ¾ cup water, ½ cup vegetable oil, 3 eggs.)
- 1 (14-ounce) can sweetened condensed milk – do not use evaporated milk
- 1 (14-ounce) can coconut cream, or coconut milk
- 8 ounces half and half
Whipped Cream
- 1 pint heavy whipping cream
- ¼ cup powdered sugar – sifted to remove any lumps
- sliced strawberries – or cinnamon and sugar
How to Make Tres Leches Cupcakes
- PREP. Bake cupcakes (use store-bought, a cake mix, or make homemade). Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers).
- MILK MIXTURE. In a large bowl or measuring cup, whisk the sweetened condensed milk, coconut milk, and half and half until well blended.
- Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake.
- CHILL. Refrigerate for 30 minutes, then ladle more milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).
- SERVE. Beat the whipping cream until medium peaks form, then add the powdered sugar and mix until well combined. Spoon a dollop of whipped cream on each cupcake and top with a strawberry slice. Refrigerate any leftovers. Enjoy!
Kristyn’s Recipe Tips
- When you open the can of coconut cream, if the cream has risen to the top, mix it back into the milk at the bottom before using it in the recipe.
- We usually use a box of white cake, but a homemade white sponge cake recipe can work too; a good sponge cake with many tiny air pockets is crucial for absorbing the milk.
- The added milk may soak through paper liners, so the best cupcake wrappers for this recipe are sturdier foil liners.
- When whipped cream reaches medium peaks, it holds its shape fairly well when the whisk or beaters are lifted, but the tips of the peaks will curl slightly over.
- The frosting was thick enough to be applied with a piping bag, but you could also apply a generous dollop using a spoon.
Tres Leches Cupcakes
Ingredients
Cupcakes
- 24 white cupcakes
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) can coconut cream, or coconut milk
- 8 ounces half and half
Whipped Cream
- 1 pint heavy whipping cream
- ¼ cup powdered sugar
- sliced strawberries
Instructions
- Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers).
- In a large bowl or measuring cup, whisk the sweetened condensed milk, coconut milk, and half and half until well blended.
- Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).
- When ready to serve, beat the whipping cream until medium peaks form, then add the powdered sugar and mix until well combined. Spoon a dollop of whipped cream on each cupcake and top with a strawberry slice. Refrigerate any leftovers. Enjoy!
Video
Notes
- We usually use a box of white cake, but a homemade white sponge cake recipe can work too; a good sponge cake with many tiny air pockets is crucial for absorbing the milk.
- If the coconut cream has risen to the top of the can, mix it back into the milk at the bottom before using it in the recipe.
- The added milk may soak through paper liners, so the best cupcake wrappers for this recipe are sturdier foil liners.
- When whipped cream reaches medium peaks, it holds its shape fairly well when the whisk or beaters are lifted, but the tips of the peaks will curl slightly over.
- The frosting was thick enough to be applied with a piping bag, but you could also apply a generous dollop using a spoon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The cupcakes can be made 1-2 days in advance, covered, and stored in the refrigerator, or placed in a freezer bag and frozen for up to 3 months. Do not poke holes in them until you are ready to add the milk; once the milk is added, they can be refrigerated for up to 12 hours. A fully frosted cupcake can be refrigerated for up to 2 hours before serving.
Store leftovers in an airtight container in the fridge for about 3 days.
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