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Coconut Tres Leches Cupcakes Recipe

Coconut Tres Leches Cupcakes Recipe

Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling YIELD:12 servings


  • 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


  • 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.

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.