Delicious Mexican Three Milks Cupcakes topped with cream and colorful sprinkles.

Mexican Three Milks Cupcakes

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why make this recipe

Mexican Three Milks Cupcakes are a delightful and moist treat that brings the beloved flavors of tres leches cake into a fun cupcake form. The cupcakes are drenched in a rich mixture of three types of milk, creating an incredibly soft and luscious dessert. They are perfect for any occasion, adding a sweet twist to your dessert table. Plus, they are simple to make and sure to please both kids and adults!

how to make Mexican Three Milks Cupcakes

Ingredients :

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup sweetened condensed milk
  • 1/4 cup evaporated milk
  • 1/4 cup heavy cream

Directions :

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, combine flour, baking powder, and salt.
  3. In another large bowl, cream together the butter and sugar until light and fluffy.
  4. Add in eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Gradually add the flour mixture alternatively with the milk, beginning and ending with the flour.
  6. Fill each cupcake liner about 2/3 full with batter and bake for about 20 minutes or until a toothpick comes out clean.
  7. Once baked, let them cool slightly, then poke holes in the tops using a skewer or fork.
  8. In a separate bowl, mix the sweetened condensed milk, evaporated milk, and heavy cream.
  9. Pour the milk mixture over the warm cupcakes and allow them to soak for at least 30 minutes.
  10. Serve chilled and enjoy!

how to serve Mexican Three Milks Cupcakes

These cupcakes are best served chilled. You can place them in the refrigerator for a little while before serving. For a touch of decoration, top each cupcake with whipped cream or a sprinkle of cinnamon. They are a delightful dessert that pairs well with coffee or a glass of milk.

how to store Mexican Three Milks Cupcakes

Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh for up to three days. Make sure to keep them covered so they don’t dry out. If you want to keep them longer, you can freeze them for up to a month. Just thaw them in the refrigerator before serving.

tips to make Mexican Three Milks Cupcakes

  • Make sure your butter is softened to room temperature for better mixing.
  • Don’t skip poking holes in the cupcakes; this helps the milk mixture soak in nicely.
  • Let the cupcakes cool completely before adding the milk mixture for best results.
  • You can adjust the amount of milk in the soaking mixture to taste if you prefer them creamier.

variation

You can customize these cupcakes by adding different flavors to the batter. For example, you may add cocoa powder for a chocolate version or citrus zest for a refreshing lemon or orange taste. You can also top them with fresh fruits or nuts for added texture and flavor.

FAQs

Q: Can I use different types of milk for the soaking mixture?

A: Yes, you can experiment with different types of milk like almond milk or coconut milk for a different flavor.

Q: How can I tell if the cupcakes are fully baked?

A: You can insert a toothpick in the center of a cupcake. If it comes out clean, the cupcakes are done.

Q: Can I make these cupcakes ahead of time?

A: Absolutely! You can bake them a day in advance and soak them in the milk mixture. Just keep them refrigerated until you are ready to serve.

Mexican Three Milks Cupcakes

These delightful and moist cupcakes bring the beloved flavors of tres leches cake into a fun form, drenched in a rich mixture of three types of milk for a luscious dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
Soaking Ingredients
  • 1 cup sweetened condensed milk
  • 0.25 cups evaporated milk
  • 0.25 cups heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, combine flour, baking powder, and salt.
  3. In another large bowl, cream together the butter and sugar until light and fluffy.
  4. Add in eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Gradually add the flour mixture alternatively with the milk, beginning and ending with the flour.
  6. Fill each cupcake liner about 2/3 full with batter and bake for about 20 minutes or until a toothpick comes out clean.
Soaking
  1. Once baked, let the cupcakes cool slightly, then poke holes in the tops using a skewer or fork.
  2. In a separate bowl, mix the sweetened condensed milk, evaporated milk, and heavy cream.
  3. Pour the milk mixture over the warm cupcakes and allow them to soak for at least 30 minutes.
Serving
  1. Serve chilled and enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gSodium: 180mgSugar: 20g

Notes

These cupcakes are best served chilled. For decoration, top with whipped cream or a sprinkle of cinnamon. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.

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