Description
Summer Tres Leches Cupcakes are light, airy sponge cupcakes soaked in a rich three-milk mixture, then topped with fluffy whipped cream and fresh seasonal berries. This elegant dessert delivers all the classic flavors of traditional tres leches cake in perfectly portioned individual servings.
Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated at room temperature
- 3/4 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/3 cup heavy cream (or whole milk)
- 1/2 tsp ground cinnamon or a splash of rum extract
- 1 1/2 cups heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh summer berries (strawberries, raspberries, or mango slices) for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with heavy-duty foil liners. Beat the egg yolks with 1/2 cup sugar until pale and fluffy, then mix in the whole milk and vanilla. In a separate bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form.
- Fold the sifted flour, baking powder, and salt into the yolk mixture, alternating with the whipped egg whites until just combined. Divide the batter evenly among the muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Whisk together the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon or rum extract. Poke holes all over each cooled cupcake and slowly spoon 2 to 3 tablespoons of the milk mixture over each cupcake, allowing it to absorb. Refrigerate for at least 2 hours.
- Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spoon onto each chilled cupcake and garnish with fresh summer berries or mango slices before serving.
Notes
Foil cupcake liners help prevent leaks while the cupcakes absorb the tres leches mixture. Chill thoroughly before topping for the best texture, and garnish just before serving for the freshest presentation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cupcake
- Calories: 315
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg