Tres Leches Cupcakes Recipe
Tres Leches Cupcakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Infused with a sweet silky mixture using a trio of milks, these little cakes are three times as good. Because they soak overnight, they're an ideal make-ahead dessert for an upcoming fiesta. —Taste of Home Test Kitchen
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 4 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup coconut milk
  • 1 can (5 ounces) evaporated milk
  • Dash salt
  • WHIPPED CREAM:
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • Assorted fresh berries

Directions

Preheat oven to 350°. Line 48 muffin cups with paper liners.
In a large bowl, combine cake mix, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes.
Fill prepared cups halfway, allowing room in liners for milk mixture. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
Transfer cupcakes to baking sheets. Poke holes in cupcakes with a skewer. In a small bowl, mix milks and salt; spoon about 1 tablespoon mixture over each cupcake. Refrigerate, covered, overnight.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over cupcakes; top with berries. Refrigerate leftovers. Yield: 4 dozen.
Originally published as Tres Leches Cupcakes in Ultimate Halloween 2012 2012, p48

Nutritional Facts

1 cupcake (calculated without berries): 143 calories, 9g fat (5g saturated fat), 40mg cholesterol, 99mg sodium, 15g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 4 large eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup coconut milk
  • 1 can (5 ounces) evaporated milk
  • Dash salt
  • WHIPPED CREAM:
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • Assorted fresh berries
  1. Preheat oven to 350°. Line 48 muffin cups with paper liners.
  2. In a large bowl, combine cake mix, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes.
  3. Fill prepared cups halfway, allowing room in liners for milk mixture. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
  4. Transfer cupcakes to baking sheets. Poke holes in cupcakes with a skewer. In a small bowl, mix milks and salt; spoon about 1 tablespoon mixture over each cupcake. Refrigerate, covered, overnight.
  5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over cupcakes; top with berries. Refrigerate leftovers. Yield: 4 dozen.
Originally published as Tres Leches Cupcakes in Ultimate Halloween 2012 2012, p48

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