Cinco de Mayo Tres Leches (Printable Version)

Fluffy cupcakes soaked in three milk blend with whipped cream topping. Ideal for festive Mexican flavors.

# Needed Ingredients:

→ 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

# Preparation Steps:

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 bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Add half the flour mixture to the batter, then the milk, followed by the remaining flour mixture. Mix gently until just combined, avoiding overmixing.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
08 - While cupcakes bake, 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 using a skewer or fork.
10 - Spoon or slowly pour 2-3 tablespoons of the milk mixture over each cupcake. Allow to soak for 30 minutes.
11 - Whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12 - Pipe or spread whipped cream onto each cupcake. Garnish with ground cinnamon, fresh berries, or lime zest as desired. Serve chilled.

# Expert Advice:

01 -
  • These cupcakes stay impossibly moist for days, which means less stress about baking ahead of time.
  • The three-milk soak tastes like pure indulgence without requiring any fancy techniques or unusual ingredients.
  • They're festive enough for a party but simple enough to make on a Tuesday when you just want something special.
02 -
  • Don't poke holes when the cupcakes are piping hot or they'll fall apart, and don't wait until they're completely cold or the milk won't absorb evenly.
  • The milk mixture needs time to soak—at least 30 minutes—which is why these cupcakes are perfect for making ahead; they actually taste better the next day.
03 -
  • Keep your heavy cream in the freezer for 15 minutes before whipping—cold cream whips faster and holds peaks better than room temperature cream.
  • If you're short on time, you can make the milk mixture the night before and let it sit covered in the fridge; it actually melds together beautifully overnight.
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