Cinco de Mayo Tres Leches (Printable version)

Fluffy cupcakes soaked in three creamy milks, finished with whipped cream and festive garnishes.

# Ingredient list:

→ For the Cupcakes

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk

→ For the Tres Leches Soak

09 - 1/2 cup sweetened condensed milk
10 - 1/2 cup evaporated milk
11 - 1/2 cup whole milk

→ For the Whipped Cream Topping

12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract

→ Optional Garnish

15 - Ground cinnamon
16 - Fresh berries or maraschino cherries
17 - Lime zest

# Step-by-step guide:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Add half the flour mixture to the wet ingredients, then pour in the milk, followed by the remaining flour mixture. Mix gently just until combined, avoiding overmixing.
06 - Divide batter evenly among the lined muffin cups, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire cooling rack.
08 - In a small bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk until well combined.
09 - Once cupcakes are cool but still slightly warm, use a skewer or fork to poke several holes throughout each cupcake.
10 - Spoon or slowly pour 2 to 3 tablespoons of the tres leches mixture over each cupcake. Allow to soak for 30 minutes.
11 - Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Pipe or spread whipped cream onto each cupcake. Garnish with ground cinnamon, fresh berries, maraschino cherries, or lime zest as desired. Serve chilled.

# Expert tips:

01 -
  • They're impossibly moist without tasting heavy or overly sweet, which honestly feels like a kitchen miracle.
  • You can make them ahead and let them soak while you handle other party prep, taking actual stress out of entertaining.
  • The whipped cream topping feels fancy but requires zero baking skills, just a few minutes with a mixer.
02 -
  • Room temperature eggs and butter are non-negotiable—cold ones won't blend smoothly, and you'll end up with a streaky, lumpy batter.
  • The milk soak is the whole point; if you skip it or rush it, you've basically made regular cupcakes, and that's a missed opportunity.
  • Overmixing the batter after you add the dry ingredients will make them tough and dense, so trust your instincts and stop mixing as soon as flour disappears.
03 -
  • If you want to add a grown-up twist, splash a bit of rum or coffee liqueur into the milk soak—it adds depth without making them taste boozy.
  • Invest in a piping bag for the whipped cream topping; it makes them look bakery-quality and takes the same amount of time as spreading.
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