Cinco de Mayo Tres Leches (Printable)

Fluffy, moist cupcakes soaked in three milks with a creamy whipped topping, perfect for celebrations.

# Components:

→ For the Cupcakes

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk

→ For the Tres Leches Soak

09 - 1/2 cup sweetened condensed milk
10 - 1/2 cup evaporated milk
11 - 1/2 cup whole milk

→ For the Whipped Cream Topping

12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract

→ Optional Garnish

15 - Ground cinnamon
16 - Fresh berries or maraschino cherries
17 - Lime zest

# Method:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Add half of the flour mixture to the egg mixture, then add the milk, followed by the remaining flour mixture, mixing gently until just combined.
06 - Divide the batter evenly among the prepared liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
08 - Whisk together the sweetened condensed milk, evaporated milk, and whole milk in a small bowl.
09 - Once the cupcakes have cooled but remain slightly warm, poke several holes in each cupcake using a skewer or fork.
10 - Spoon or slowly pour 2 to 3 tablespoons of the milk mixture over each cupcake. Allow to soak for 30 minutes.
11 - Whip the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Pipe or spread the whipped cream onto each cupcake. Garnish with ground cinnamon, fresh berries, maraschino cherries, or lime zest as desired. Serve chilled.

# Expert Advice:

01 -
  • The milk mixture transforms ordinary cupcakes into something unbelievably tender and moist that actually gets better after a day in the fridge.
  • You can make these ahead, soak them the morning of, and finish them off just before serving—no last-minute stress.
  • They're festive enough for celebrations but simple enough that you won't spend your whole day in the kitchen.
02 -
  • Don't skip the soaking step thinking the cupcakes will dry out—they actually become moister and more delicious as they sit, which is why these are perfect make-ahead desserts.
  • Room temperature eggs and butter are non-negotiable if you want that light, fluffy crumb; cold ingredients simply won't incorporate properly and you'll end up with something dense.
  • The moment you add the milk mixture, these cupcakes need refrigeration; they'll stay fresh for 2 days in the fridge but will dry out if left at room temperature.
03 -
  • The milk mixture soaks faster and more evenly if you use a skewer to poke holes all the way through the cupcake rather than just partway—let gravity do the work and don't rush this step.
  • If your whipped cream starts looking grainy or separating, you've overwhipped it; stop immediately and use it anyway—it still tastes delicious even if the texture isn't perfect.
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