Tres Leches Cupcakes

2.3
(3)

I love tres leches, but sometimes I over-indulge. This is a nice recipe for individual and more manageable portions. Enjoy!

1
Prep Time:
15 mins
Cook Time:
12 mins
Additional Time:
15 mins
Total Time:
42 mins
Servings:
12
Yield:
1 dozen cupcakes

Ingredients

Cake:

  • 2 eggs, separated

  • ½ cup white sugar, divided

  • ¼ cup milk

  • 1 dash vanilla extract

  • ½ cup cake flour

  • ½ teaspoon baking powder

  • 1 pinch salt

  • ¼ teaspoon cream of tartar

Tres Leches:

  • 1 (6 ounce) can evaporated milk

  • ½ cup heavy whipping cream

  • ½ cup sweetened condensed milk

  • 1 dash vanilla extract, or to taste

Frosting:

  • 2 ounces cream cheese, softened

  • 2 tablespoons white sugar

  • ½ teaspoon vanilla extract

  • ¼ cup cold heavy whipping cream

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.

  2. Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.

  3. Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.

  5. Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.

  6. Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

Cook's Note:

The milk mixture, I know, is way too much. Feel free to cut it in half. I use the rest as a French toast base. Also, double the frosting recipe if you plan on piping it on.

Nutrition Facts (per serving)

205 Calories
10g Fat
24g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 205
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 31%
Cholesterol 65mg 22%
Sodium 98mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 0%
Total Sugars 19g
Protein 4g
Vitamin C 1mg 4%
Calcium 109mg 8%
Iron 1mg 4%
Potassium 143mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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