Tres Leches Cupcakes

The classic Mexican dessert, Tres Leches Cake, goes single sized in these Tres Leches Cupcakes. They're light and fluffy cupcakes infused with three creamy milks and topped with whipped mascarpone frosting.

Tres Leches Cupcakes

Tres Leches Cupcakes turn the classic Latin American dessert into a fun, perfectly portioned treat. Each fluffy vanilla cupcake is poked with tiny holes and slowly soaked with a sweet mixture of evaporated milk, sweetened condensed milk, and heavy cream.

The result is an incredibly moist, rich cupcake that's sweet and creamy without being heavy. Then they're topped with a fluffy whipped mascarpone frosting that adds just the right light, creamy finish.

They're beautiful enough for parties and celebrations but simple enough to make whenever you're craving something extra special.

Why You'll Love These Tres Leches Cupcakes

• Incredibly moist. The three-milk mixture soaks right into every cupcake, making them unbelievably soft and moist.
• Perfectly portioned. You get everything you love about classic tres leches cake in individual cupcakes that are easy to serve.
• Light, creamy frosting. Whipped mascarpone frosting is fluffy and creamy and pairs perfectly with the rich, sweet cupcakes.
• Great for entertaining. These pretty cupcakes are perfect for parties, showers, holidays, Cinco de Mayo, and other celebrations.
• Make-ahead friendly. The cupcakes actually need time to chill and absorb the milk, making them an excellent dessert to prepare ahead.

What Is Tres Leches?

"Tres leches" means "three milks" in Spanish. Traditional tres leches cake is a light sponge-style cake that's poked with holes and soaked in a sweet mixture of three different milks.

Tres leches cake is popular throughout Mexico and Latin America, although its exact origins are debated. This cupcake version uses the same basic idea, soaking individual vanilla cupcakes instead of one large cake.

What Are the Three Milks in Tres Leches Cupcakes?

For these cupcakes, the tres leches mixture is made with sweetened condensed milk, evaporated milk, and heavy cream.

Sweetened condensed milk adds sweetness and richness, while evaporated milk gives the mixture a creamy milk flavor without making it overly heavy. Heavy cream makes the soak extra rich and luxurious.

Pour the mixture over the cupcakes slowly, giving the milk time to soak through the holes and into the cake before adding more.

Why You Should Use Foil Cupcake Liners

Foil cupcake liners are important for tres leches cupcakes because you're adding quite a bit of liquid after they're baked.

Unlike standard paper liners, foil liners help contain the milk mixture as it soaks into the cupcakes instead of allowing it to seep through the wrapper. They also hold up better once the cupcakes have been refrigerated.

Can I Use a Box Cake Mix?

Yes. I prefer making these cupcakes from scratch because you get the best homemade flavor and texture, but you can use a vanilla or yellow boxed cake mix when you're short on time.

Prepare and bake the cupcakes according to the package directions, then continue with the recipe by poking holes, adding the tres leches mixture, chilling, and frosting.

Tips & Variations

• Use room-temperature ingredients. Allow your cupcake ingredients to come to room temperature before mixing so they combine more evenly and create soft, fluffy cupcakes.
• Don't overmix. Mix the batter just until everything is combined. A few small lumps are fine. Overmixing can make cupcakes dense or tough.
• Use foil liners. Foil cupcake liners help keep all of that delicious three-milk mixture contained while the cupcakes soak.
• Poke plenty of holes. The holes allow the milk mixture to penetrate throughout the cupcake instead of sitting on top.
• Pour slowly. Don't pour all of the milk over the cupcakes at once. Add a little at a time and allow it to absorb before adding more.
• Give them time to chill. Refrigerate the soaked cupcakes for at least an hour so they have time to absorb the milk and develop that signature tres leches texture. They can chill for up to 12 hours before frosting.
• No buttermilk? Use my easy homemade buttermilk substitute instead.
• Add a garnish. Finish the cupcakes with a sprinkle of cinnamon and a fresh strawberry, as pictured, or try other fresh berries.
• Keep them cold. Because of the milk soak and whipped mascarpone frosting, these cupcakes should be refrigerated until you're ready to serve.

Make Ahead & Storage

Make Ahead: Tres Leches Cupcakes are naturally great for making ahead because the cupcakes need time to soak. Prepare the cupcakes and add the milk mixture, then cover and refrigerate for up to 12 hours. Frost before serving.

Storage: Store leftover frosted Tres Leches Cupcakes covered in the refrigerator for up to 3 days. Because they're soaked with milk and topped with whipped mascarpone frosting, they should not be stored at room temperature.

Freezer Directions: For best results, freeze the plain baked cupcakes before adding the milk mixture or frosting. Allow them to cool completely, then freeze tightly covered for up to 2 to 3 months. Thaw overnight in the refrigerator, then continue with the milk soak and frosting. I wouldn't freeze fully assembled cupcakes because the soaked cake can become soggy and the mascarpone frosting can become grainy after thawing.

More Cupcake Recipes You'll Love

• Boston Cream Pie Cupcakes - yellow cupcakes filled with pastry cream and topped with a rich chocolate ganache.
• Berries and Cream Cupcakes - classic vanilla cupcakes with fresh berries mixed into the batter, topped with whipped cream cheese frosting and more fresh berries.
• Lemon Cupcakes with Blackberry Frosting - bright lemon cupcakes topped with blackberry buttercream, made with fresh berries. A delicious fruity combination!
• Ginger Brown Sugar Cupcakes - moist spice cake with cinnamon-spiced cream cheese frosting.
• Fresh Strawberry Cupcakes with Cream Cheese Frosting - made with real strawberries, these cupcakes taste like strawberry cheesecake!