Cinco de Mayo Tres Leches (Printable Version)

Fluffy cupcakes soaked in three milks blend, topped with whipped cream and festive garnishes.

# List of Ingredients:

→ 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

# How to Make It:

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

# Expert Advice:

01 -
  • The milk soak transforms ordinary cake into something impossibly moist and creamy without any heavy butter frosting weighing it down.
  • You can make these ahead, let them soak overnight, and finish with whipped cream just before serving—perfect for when you want to feel composed at a party.
  • They taste fancy enough to impress but are surprisingly forgiving if you're not a seasoned baker.
02 -
  • The milk soak is what separates tres leches from regular cake, so don't skip the soaking time or pour it on too quickly—the cupcakes need time to drink it in properly.
  • Refrigerate these cupcakes once soaked, as the dairy mixture keeps them fresh but requires cool storage, and they taste even better the next day when the flavors have melded.
03 -
  • Use a piping bag fitted with a large round tip to distribute whipped cream evenly—it looks more polished and ensures every cupcake gets the same generous amount.
  • Keep your heavy cream and mixing bowl in the freezer for 15 minutes before whipping so the cream reaches stiff peaks faster and holds its shape better on the cupcakes.
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