Tres Leches Cupcakes
Author: 
Recipe type: dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
For the cupcakes:
  • 1 cup, plus 2 tablespoons cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 eggs, yolks and egg whites separated
  • 1 cup sugar, divided
  • ⅓ cup whole or 2% milk
  • 1 and ½ teaspoons vanilla extract
For the tres leches glaze
  • 1 12-ounce can evaporated milk
  • 1 14-ounce sweetened condensed milk
  • ½ cup heavy cream
For the cupcake topping
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon (optional)
Instructions
For the cupcakes:
  1. Preheat the oven to 350 degrees Fahrenheit. Prepare two cupcake pans with paper liners (this recipe makes about 18 cupcakes.)
  2. In a large bowl, whisk together the flour, baking powder, and salt. Meanwhile, in a mixing bowl of an electric mixer, add the egg yolks and ¾ cup sugar. Beat them together using the whisk attachment until mixture is well combined. Add the milk and 1 and ½ teaspoon vanilla; continue to beat until combined.
  3. Pour the liquid mixture over the flour mixture and stir together gently with a spatula. Wash out the mixing bowl and whisk attachment. Once dry, beat the egg whites on high speed until stiff peaks appear. Add ¼ cup sugar and continue to beat until combined.
  4. Using the spatula, gently fold the egg whites into the other large bowl. Mix until just combined and pour batter into cupcake liners. Bake for 15 minutes or until center of cupcakes reach 200 degrees Fahrenheit. Remove from oven and allow to cool.
For the tres leches glaze
  1. Line a baking sheet with foil and transfer the cupcakes once they have cooled. Using a fork or a skewer, poke about 10 holes into each cupcake.
  2. In a large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and ½ cup heavy cream. Pour mixture over the cupcakes (some residual glaze will spill over onto the foil.) Place the baking sheet of cupcakes in the fridge and allow to chill up to 30 minutes.
For the cupcake topping
  1. In the mixing bowl of an electric mixer, add the heavy cream, sugar, vanilla extract, and cinnamon. Using the whisk attachment, mix together until stiff peaks form. Use a spatula or spoon to top cupcakes with whipped cream topping.
  2. Store cupcakes in refrigerator.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/05/tres-leches-cupcakes/