Coconut Tres Leches Cupcakes Recipe

Coconut Tres Leches Cupcakes Recipe photo by Taste of Home

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Three types of milk wonderfully moisten cupcakes created by our Test Kitchen staff. Toasted coconut on top adds an elegant touch.

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Coconut Tres Leches Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + chilling

Yield: 12 Servings

30 20 50

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
1 can (14 ounces) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Toasted flaked coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack; cool for 10 minutes. Remove paper liners from cupcakes; return to pan.
Poke holes in cupcakes with a skewer, about 1/2 in. apart. Combine the sweetened condensed milk, evaporated milk and coconut milk; slowly pour over cupcakes, allowing mixture to absorb into cake. Cover and refrigerate for 2 hours.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Frost cupcakes. Sprinkle with coconut. Store in the refrigerator. Yield: about 1-1/2 dozen.

Nutritional Facts 1 cupcake equals 505 calories, 23 g fat (16 g saturated fat), 64 mg cholesterol, 316 mg sodium, 67 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Coconut Tres Leches Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p182

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Coconut Tres Leches Cupcakes

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(1-1) of 1 reviews

Reviewed on May. 06, 2013 by savyd

I made these for Cinco de Mayo. I followed the recipe exactly, and they turned out pretty well. My suggestion would be to use half of the leches. I ended up only getting 12 good cupcakes out of this recipe, since the others were too gooey to serve to guests. I used a Wilton plastic cupcake "pan" (I'm not sure what the real name is) and I'm glad I did. To fish these cupcakes out of a metal pan after chilling would be a pain. My husband even liked them, and he is not a sweets person.