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Coconut Tres Leches Cupcakes

 Coconut Tres Leches Cupcakes
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
12 ServingsPrep: 30 min. Bake: 20 min. + chilling


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 1-1/2 teaspoons McCormick® Pure 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


  • 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

2 of 2

Coconut Tres Leches Cupcakes (continued)

Directions (continued)

  • 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.