Cinco de Mayo Tres Leches (Printable)

Fluffy, moist cupcakes soaked in a milk blend, topped with whipped cream and festive garnishes.

# What you'll need:

→ Cupcakes

01 - 1 cup all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 0.5 cup whole milk

→ Tres Leches Soak

09 - 0.5 cup sweetened condensed milk
10 - 0.5 cup evaporated milk
11 - 0.5 cup whole milk

→ Whipped Cream Topping

12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 0.5 teaspoon vanilla extract

→ Optional Garnish

15 - Ground cinnamon
16 - Fresh berries or maraschino cherries
17 - Lime zest

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - In a large bowl, cream butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the flour mixture to the egg mixture, then add milk, then the remaining flour mixture. Mix gently until just combined.
06 - Divide batter evenly among muffin liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire rack.
08 - 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 to 3 tablespoons of milk mixture over each cupcake. Allow to soak for 30 minutes.
11 - Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12 - Pipe or spread whipped cream onto each cupcake. Garnish with cinnamon, berries, or lime zest as desired. Serve chilled.

# Expert Advice:

01 -
  • The three-milk soak creates this impossibly moist crumb that somehow stays light and fluffy, like a cloud that learned how to hold liquid.
  • You can make these ahead and let them soak overnight, which means less stress when guests arrive.
  • They're naturally impressive-looking without needing fancy skills or temperamental techniques.
02 -
  • Room temperature eggs and butter aren't optional—they're the foundation of a light, fluffy crumb that actually absorbs the milk soak without becoming dense.
  • Don't skip cooling the cupcakes before soaking, but don't wait until they're completely cold either; slightly warm cakes absorb the milk mixture far more effectively than room temperature ones.
  • The soak needs time to redistribute and fully absorb, so make these at least a few hours before serving or even the day before for best texture and flavor melding.
03 -
  • Invest in a good quality wooden or metal skewer for poking the cupcakes; flimsy toothpicks break and create uneven holes that don't distribute the soak properly.
  • Always chill your mixing bowl and beaters before whipping cream, as cold surfaces whip faster and create more stable peaks that hold their shape longer.
  • If you're doubling the recipe, soak the cupcakes directly in the muffin tin before transferring to a storage container—they'll absorb more evenly and stay moister longer.
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