Cinco de Mayo Tres Leches (Print View)

Moist, fluffy cupcakes infused with a rich blend of three milks and topped with creamy whipped topping.

# What You'll Need:

→ Cupcake Batter

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

→ Tres Leches Soak

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

→ 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

# How To Make It:

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

# Expert Insights:

01 -
  • The three-milk soak transforms ordinary cupcakes into something remarkably tender that just melts on your tongue.
  • These feel fancy enough for a dinner party but come together without any complicated techniques or weird specialty ingredients.
  • They're naturally vegetarian and work beautifully for Cinco de Mayo celebrations or whenever you want to impress people with something that tastes homemade and intentional.
02 -
  • The tres leches soak only works if the cupcakes are completely cool before you poke and pour—warm cupcakes won't absorb evenly and you'll end up with dry spots.
  • Don't skip the 30-minute soak time; that's when the real magic happens and the cupcakes go from good to memorable.
  • These are best eaten within 2 days and must be refrigerated, so plan accordingly if you're making them for an event.
03 -
  • Room temperature ingredients are non-negotiable for smooth, even mixing—take your eggs and butter out of the fridge at least 30 minutes before you start.
  • When whipping cream, stop the moment you see stiff peaks forming; one more second and you'll have butter, which is a different dessert entirely.
  • If you're topping these ahead of time, keep them refrigerated and pull them out about 10 minutes before serving so the flavors come through more clearly.
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