Description
These moist and delicious Tres Leches Cupcakes are infused with a rich three-milk mixture and topped with whipped cream.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/3 cup heavy cream
- Whipped cream, for topping
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- Beat egg yolks and 3/4 cup sugar until pale. Stir in milk and vanilla extract.
- Add the dry ingredients to the yolk mixture and mix until combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form, then fold into the batter.
- Pour the batter into cupcake liners, filling about 3/4 full. Bake for 20-25 minutes.
- Let the cupcakes cool. Poke the tops with a fork and pour the combined evaporated milk, condensed milk, and heavy cream mixture over the tops.
- Refrigerate for at least 30 minutes before serving. Top with whipped cream.
Notes
You can customize the seasonings to taste.