Tag Archives: cupcakes

Easy-to-Follow Tres Leches Cupcakes Recipe

Written by Chris –

Tres Leches Cupcakes Recipe

Tres Leches Cake is a sponge cake soaked with a mixture of three milks: evaporated milk, sweetened condensed milk and heavy cream. You can vary the creams. I like to use lite coconut milk in place of the heavy cream, but you could also use whole milk. Whipped cream is traditionally used as the topping.

In this new recipe, the traditional Latin Tres Leches cake is transformed into delicious cupcakes. I was looking through our cupcake collection on meals.com and couldn’t believe we didn’t have a tres leches cupcake. How could that be? I have a huge, HUGE crush on traditional tres leches cake, and I’ll be the first to admit that I always go back for seconds, or take a piece far too big. Or scrape off the top of the cake with a spoon.

Seeing that I obviously lack self control when it comes to tres leches cake, I thought that making cupcakes out of this Latin cake would provide guidance of what a serving size looks like. Or at least that’s what I keep telling myself. Kidding aside, one sweet milk-filled cupcake will completely satisfy your cravings!

If you happen to be planning your Cinco de Mayo menu or thinking about a summer barbecue (not too far off!), this Tres Leches Cupcake recipe will make a great addition! They are perfect for bridal and baby showers, too!

Tres Leches Cupcakes

Ingredients for 32 cupcakes:


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 6 large eggs, at room temperature, separated
  • 1 1/3 cups granulated sugar
  • 1/2 cup whole milk
  • 1 tablespoon pure vanilla extract



  • 1 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • Unsweetened flaked coconut, toasted (optional)


PREHEAT oven to 350° F. Line cupcake tins with 32 paper or foil liners.

SIFT flour, baking powder and salt into medium bowl.

BEAT egg whites in large mixer bowl until soft peaks form. With mixer on, gradually beat in sugar. Beat in egg yolks one at a time, beating well after each addition. Alternately beat in flour mixture with milk, starting and ending with the flour mixture. Beat in vanilla extract.

Tres Leches Cupcakes Recipe

SPOON batter into prepared cupcake tins, filling only 1/2 full (be sure to not overfill or the tres leches sauce will overflow).

BAKE for 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 10 minutes. While cupcakes are cooling, make tres leches sauce.


WHISK together all but 2 tablespoons sweetened condensed milk (the 2 tablespoons of sweetened condensed milk will be used in the topping to sweeten up the whipped cream), evaporated milk and coconut milk in a large glass measuring cup.

Tres Leches Cupcakes Recipe

POKE holes in the cupcakes using a wooden pick, skewer or fork, penetrating to the bottom of the liner (but don’t poke through it).

Tres Leches Cupcakes Recipe

SPOON tres leches sauce over each cupcake one tablespoon at a time. After it soaks in, add a little more. Each cupcake should hold about 3 tablespoons of sauce. Cover with plastic wrap and refrigerate for 4 hours. Cupcakes can be refrigerated overnight if you plan to serve these the next day.

BEAT cream in small mixer bowl until stiff peaks form. Fold in remaining 2 tablespoons sweetened condensed milk. Right before serving the cupcakes, add a dollop of whipped cream over each cupcake. Sprinkle with toasted coconut. (Toasting coconut is simple! Just add coconut to a skillet and cook it over medium heat, shaking the pan or stirring occasionally, until it starts to turn golden.)

Tres Leches Cupcakes Recipe

I wanted to share the picture above with you. I made these cupcakes the other day but only had 2 muffin tins on hand. So I improvised and used a mini Bundt pan as well (the pan held 6 mini Bundt cakes). Obviously cupcake liners won’t work here, so I sprayed the pan with coconut oil, and proceeded with the recipe following the same directions as stated above. To remove from the pan, I placed a rimmed baking sheet over the Bundt pan and inverted it, shaking the pan to loosen the cakes. I needed to loosen each Bundt cake a little with a knife, but after that, they plopped right out. So if you get into a pinch like I did, don’t be afraid to improvise.

Related recipes:

Coconut-Lime Tres Leches Cake Recipe Clásico Three Milk Cake Recipe
Coconut-Lime Tres Leches Cake Clásico Three Milk Cake

Frosting Tips and a New Cupcake Collection

Written by Chris


Beautifully frosted, or simple and elegant, cupcakes are an important part of life’s special moments – not just birthdays, but also graduations, bridal and baby showers, excellent report cards, or just because. Cupcakes make ordinary days feel extraordinary.

We have a new Cupcake Collection on Meals.com I’d like to share with you. We’ve selected several of our favorite recipes which include the classics plus delectable new flavors like lemonade, malted chocolate and even bacon!

Since a cupcake really isn’t “dressed” until it’s frosted, I thought I’d highlight some of our tried and true test kitchen frosting recipes. I’ve also included a handful of prepared frosting tips, too. I’ve found that most kids prefer the stuff in the container over a 5-star homemade frosting. There’s nothing wrong with that. My kids, now ten years old, get a kick out of customizing prepared frosting as well as creating simple cupcake recipes. You can check out their recipes here.

Let’s start out with a tip for piping frosting. I’ll admit, I cut corners (literally) more times than not. I don’t have time to clean a pastry bag so I use a gallon size heavy-duty zip top bag.

Frosting Tips Piping

All you need to do is put the piping tip you want to use in the corner of the bag, then snip the corner off and push the tip a quarter of the way through.

Frosting Tips Piping 2

Place the bag with tip in a glass to keep it stable. Then spoon about 1 cup of frosting into the bag.

Frosting Tips Piping 3

To pipe, hold the tip in place with one hand and gently twist the top of the bag with the other to push the frosting through. Continue to refill the bag as needed.

Here are a few ways to jazz up prepared frosting…

Butterfinger Cupcakes

Pipe frosting onto cupcakes, and then sprinkle with chopped candy bars. Butterfinger is my favorite! Quick tip: Be sure to sprinkle the candy right after you pipe the frosting so it will stick, otherwise it will bounce off. Also, if you really like peanut butter, try stirring in a little creamy peanut butter into your prepared white frosting.

Dalmatian Cupcakes Recipe

How cute are these Dalmatian Cupcakes! Simply sprinkle a small handful of mini chocolate morsels over the frosting – an instant hit!

Here’s a clever way to make a glaze out of prepared frosting: Spoon 1 container of frosting into a microwave-safe container and microwave on HIGH (100% power) for 30 seconds. Then stir until smooth and spread over cooled cupcakes. You can also add hot coffee to prepared frosting to thin it down to make glaze.

Of course, you can also stir in caramel syrup, Nestlé Nesquik chocolate syrup, a little orange juice or grated citrus peel into prepared frosting. Frosting add-ins are truly endless!

Here are some of our favorite homemade frosting recipes…

Pumpkin Carrot Cupcakes with Orange-Cream Cheese Frosting

Orange Cream Cheese Frosting – absolutely perfect on Pumpkin Carrot Cupcakes!

Red Velvet Cupcakes Recipe

Cream Cheese Frosting – the perfect match for Red Velvet Cupcakes!

Chocolate Lovers Frosting Recipe

This Chocolate Lover’s Frosting is delectable to spread on cakes, cupcakes, brownies, sugar cookies and more. It’s ready in just 5 minutes, too.

Dark Chocolate Ganache Brownie Cakes Recipe

Now if you want to make a big impression with very little effort, I’d suggest this Dark Chocolate Ganache. Simply stunning!

Do you have frosting tips to share? How about shortcuts? Please tell me I’m not the only one to take short cuts.

Happy weekend to you,


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