Tres Leches Cupcakes Recipe

posted: 06/19/14

By Jose Barajas

Ingredients for the cupcakes

  • 1 cup granulated sugar + 2 tablespoons (divided)
  • 5 large egg yolks
  • 5 large egg whites
  • 1/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder

Ingredients for milk mixture

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pint heavy whipping cream
  • 1/2 cup Santa Clara Rompope (eggnog-like drink)
  • 2 tablespoons rum


Preheat oven to 350 degrees. Spray cupcake pan with nonstick spray.

Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared cupcake pan. Bake at 350 degrees for 20 minutes or until cupcakes are golden and spring back when touched. Allow to cool 10 minutes.

Loosen edge of cake with knife before removing side of pan. Cool cupcakes completely.

Mix together condensed milk, evaporated milk, 1/4 cup of the whipping cream, rompope, and rum.

Place cupcake in martini glass or decorative dish. Pour milk mixture over cupcakes slowly until absorbed (slicing muffin top and pouring milk mixture inside cake helps absorb). Pour more milk mixture over top (because Buddy said it needed more).

Whip the remaining whipping cream until it forms stiff peaks and reaches spreading consistency, adding the additional 2 tablespoons of sugar. Frost cupcakes with whipped cream.

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