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Easy Tres Leches Cupcakes—Soaked Mini topped with whipped cream and cinnamon.

Tres Leches Cupcakes

Soft and lightly sweet mini cupcakes soaked in a classic tres leches mixture, topped with whipped cream.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 5 hours
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: Latin, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.25 cups all purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 2 large eggs room temperature if possible
  • 0.75 cup sugar
  • 0.33 cup milk
  • 0.33 cup neutral oil or melted butter
  • 2 teaspoons vanilla extract
For the tres leches soak
  • 0.5 cup sweetened condensed milk
  • 0.5 cup evaporated milk
  • 0.33 cup heavy cream or whole milk
  • 1 pinch salt
For topping
  • 1 cup heavy cream
  • 2-3 tablespoons powdered sugar
  • 0.5 teaspoon vanilla
  • Optional: cinnamon, berries, toasted coconut

Method
 

Preparation
  1. Heat oven to 350°F and line a mini muffin tin with liners.
  2. Whisk together flour, baking powder, and salt.
  3. In a separate bowl, whisk eggs and sugar until lighter, about 1 to 2 minutes.
  4. Whisk in milk, oil, and vanilla to the egg mixture.
  5. Stir in the dry ingredients until just combined. Do not overmix.
  6. Fill the liners about 3/4 full.
  7. Bake mini cupcakes for 10 to 13 minutes until the tops spring back.
  8. Cool for 10 minutes before soaking.
Soaking
  1. Poke holes all over the top of cupcakes using a toothpick or skewer.
  2. Whisk together the three milks and slowly spoon it over each cupcake in two rounds.
  3. After the first round, let it absorb for 10 minutes before adding the second round.
  4. Cover and chill for at least 4 hours; overnight is best.
Serving
  1. Whip cream before serving, adding powdered sugar and vanilla.
  2. Top each cupcake with whipped cream and optional toppings.

Notes

Do not overbake. Cupcakes can be made ahead and topped just before serving.