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Tres Leches Cupcakes

 Tres Leches Cupcakes
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
24 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 4 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup coconut milk
  • 1 can (5 ounces) evaporated milk
  • Dash salt
  • Whipped cream and assorted fresh fruit


  • In a large bowl, combine the cake mix, water and eggs; beat on low
  • speed for 30 seconds. Beat on medium for 2 minutes. 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. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • Combine the sweetened condensed milk, coconut milk, evaporated milk
  • and salt. Using the end of a wooden spoon handle, poke a hole into
  • the center of each cupcake. Transfer milk mixture to a heavy-duty
  • resealable plastic bag; cut a small hole in a corner of bag.
  • Gently squeeze filling into the cavity of each cupcake until you feel
  • a slight resistance. Brush any remaining milk mixture over tops of
  • cupcakes. Cover and refrigerate for 4 hours or overnight. Serve with
  • whipped cream and fruit. Yield: 2 dozen.

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Tres Leches Cupcakes (continued)

Nutritional Facts: 1 cupcake (calculated without whipped cream and fruit) equals 176 calories, 6 g fat (4 g saturated fat), 43 mg cholesterol, 186 mg sodium, 27 g carbohydrate, trace fiber, 3 g protein.