Tres Leches Cupcakes

We are BIG fans of tres leches desserts! We have our Easy Tres Leches Cake, Chocolate Tres Leches Cake, and today’s 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.

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

Cupcakes

White cupcakes (24) – Act as the base, soaking up the milk mixture while holding their shape. We used a box of Betty Crocker Super Moist Cake mix (plus ingredients on back: ¾ cup water, ½ cup vegetable oil, 3 eggs)
Sweetened condensed milk (1 can, 14-ounce) – Adds sweetness and richness to the classic tres leches soak. Do not use evaporated milk.
Coconut cream or coconut milk (1 can, 14-ounce) – Adds creaminess and a subtle coconut flavor that pairs beautifully with the whipped topping.
Half and half (8 ounces) – Balances the sweetness and keeps the milk mixture smooth and pourable.

Whipped Cream

Heavy whipping cream (1 pint) – Creates a fluffy, cloud like topping that complements the soaked cupcakes.
Powdered sugar (¼ cup) – Lightly sweetens the whipped cream without making it heavy. Sifted to remove any lumps.
Sliced strawberries – Add freshness, color, and a bright contrast to the rich cupcakes.

How to Make Tres Leches Cupcakes

Poking holes in white cupcakes with a skewer.

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).

Soaked tres leches cupcakes in a baking dish.

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.

Soaked cupcakes on a kitchen couuntteer.

CHILL. Refrigerate for 30 minutes, then ladle more milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).

Whipping cream in a bowl with a hand mixer.

Piping whipped cream onto tres leches cupcakes.

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.
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 served on a white plate with a bit missing.

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Tres Leches Cupcakes Recipe

By: Kristyn Merkley

Tres leches cupcakes offer the beloved three-milk soak in a perfectly portioned treat that's filled with sweet, creamy goodness!

Servings: 24

Prep: 20

chill: 1

Total: 1 20

Video

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!

Notes

Recipe Tips.

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.

Prep ahead of time. 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.

Nutrition

Calories: 353kcal, Carbohydrates: 38g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 32mg, Sodium: 175mg, Potassium: 195mg, Fiber: 1g, Sugar: 27g, Vitamin A: 393IU, Vitamin C: 1mg, Calcium: 131mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Prep ahead of time?

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.

How to store?

Store leftovers in an airtight container in the fridge for about 3 days.