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Coconut Tres Leches Cupcakes Recipe
Coconut Tres Leches Cupcakes Recipe photo by Taste of Home

Coconut Tres Leches Cupcakes Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 1-1/2 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Coconut Tres Leches Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p182

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.

Reviews for Coconut Tres Leches Cupcakes(1)

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MY REVIEW
Reviewed May. 6, 2013

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.

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