English | Español

x
Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started

Recipe

Tres Leches Cupcakes

0 Recipe Reviews |Rate this Recipe| 91 Saves

The traditional Latin Tres Leches cake is transformed into delicious cupcakes in this Tres Leches Cupcake recipe. This classic dessert is great addition to a Cinco de Mayo celebration or a summer barbecue.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 32 cupcakes

Ingredients

Original reipce makes 2 dozen Change Servings

  • CUPCAKES
  • TRES LECHES SAUCE
  • TOPPING
Add To Shopping ListAdded To Shopping List Check AllUncheck All

Directions

  • Step 1 of 10

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

  • Step 2 of 10

    FOR CUPCAKES:
    SIFT
    flour, baking powder and salt into medium bowl.

  • Step 3 of 10

    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.

  • Step 4 of 10
    4

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

  • Step 5 of 10

    BAKE for 15 to 20 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.

  • Step 6 of 10

    FOR TRES LECHES SAUCE:
    WHISK
    together all but 2 tablespoons sweetened condensed milk, evaporated milk and coconut milk in a large glass measuring cup.

  • Step 7 of 10
    7

    POKE holes in the cupcakes using a wooden pick, skewer or fork, penetrating to the bottom of the liner.

  • Step 8 of 10
    8

    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 sauce.

  • Step 9 of 10

    COVER with plastic wrap and refrigerate for 4 hours. Cupcakes can be refrigerated overnight.

  • Step 10 of 10

    FOR TOPPING:
    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.

Nutrition Facts

Amount Per Serving
Servings: 32 cupcakes
Calories 170
Calories from Fat 60
%Daily Value*
Total Fat 7g 10%
Saturated Fat 4.5g 22%
Cholesterol 55mg 18%
Sodium 135mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 0%
Sugars 17g
Protein 4g
Vitamin A 4%
Vitamin C 0%
Calcium 8%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
Loading...
{{item.StarRating}} {{item.Count}}
{{item.ReviewerName}}

{{item.Review}}

View More Back to Top
    No reviews have been found. Be the first to rate and review this recipe!

Rate this Recipe

Select a rating (required)

Please select a rating

What do you think about this recipe? (required)

Thank you!

Thank you for submitting your review!

Close