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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
  • Total Time
    Prep: 35 min. + chilling Bake: 20 min. + cooling
  • Makes
    about 1-1/2 dozen


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 large egg whites, room temperature
  • 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
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • Toasted sweetened shredded coconut


  • Preheat oven to 350°. Line 18 muffin cups with paper liners.
  • Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
  • Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
  • In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours.
  • To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.
Nutrition Facts
1 cupcake: 342 calories, 16g fat (11g saturated fat), 47mg cholesterol, 226mg sodium, 44g carbohydrate (33g sugars, 0 fiber), 6g protein.

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