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Moist Tres Leches Cupcakes Recipe with Easy Cinnamon Whipped Cream Topping

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These Moist Tres Leches Cupcakes are tender, soaked in a creamy milk mixture, and topped with a cozy cinnamon whipped cream, making them a perfect indulgent yet easy dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180 g)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter (113 g), softened
  • ¾ cup granulated sugar (150 g)
  • 3 large eggs, room temperature
  • ½ cup whole milk (120 ml), room temperature
  • 1 tsp pure vanilla extract
  • 1 cup evaporated milk (240 ml)
  • 1 cup sweetened condensed milk (300 g)
  • ½ cup whole milk or heavy cream (120 ml)
  • 1 cup heavy cream (240 ml), cold
  • 2 tbsp powdered sugar
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
  3. Using a mixer, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until fluffy and pale, about 3-4 minutes.
  4. Beat in 3 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 tsp vanilla extract.
  5. Add the dry mixture in three parts, alternating with ½ cup whole milk, beginning and ending with the dry ingredients. Mix gently until just combined.
  6. Divide the batter evenly among 12 cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes until cupcakes spring back lightly when touched and a toothpick inserted comes out clean.
  8. While cupcakes bake, whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, and ½ cup heavy cream or whole milk.
  9. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. Poke holes all over each cupcake with a toothpick or skewer.
  10. Slowly pour the tres leches mixture over each cupcake, about 3-4 tablespoons per cupcake. Chill in the fridge for at least 1 hour to soak.
  11. In a chilled bowl, beat 1 cup cold heavy cream with 2 tbsp powdered sugar, 1 tsp ground cinnamon, and ½ tsp vanilla extract until soft peaks form.
  12. Pipe or dollop the cinnamon whipped cream generously over each cupcake just before serving. Optionally dust with cinnamon.

Notes

Pour the milk mixture slowly in stages to encourage deep absorption. Ensure cupcakes are fully cooled before soaking to avoid mushiness. Start whipping cream on low speed and gradually increase to avoid overwhipping. Use an oven thermometer to avoid overbaking. For a lighter version, substitute half the butter with Greek yogurt or applesauce. Refrigerate soaked cupcakes for at least an hour for best results. Whipped cream is best served fresh but can be re-whipped if it separates.

Nutrition

Keywords: Tres Leches, Cupcakes, Cinnamon Whipped Cream, Moist Cupcakes, Easy Dessert, Mexican Dessert, Milk Soaked Cupcakes

Find it online: https://lucastable.com/moist-tres-leches-cupcakes-recipe-with-easy-cinnamon-whipped-cream-topping/