Best 5 Tres Leches Cupcakes Recipes

COCONUT TRES LECHES CUPCAKES

Steps:

• Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

TRES LECHES CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
• Sift together the flour, baking powder, baking soda and salt.
• Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
• Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
• Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
• Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
• Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.

TRES LECHES CUPCAKES

Steps:

• Preheat oven to 350°. Line 48 muffin cups with paper liners., In a large bowl, combine cake mix, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups halfway, allowing room in liners for milk mixture. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool slightly., Place cupcakes in 15x10x1-in. pans. Poke holes in cupcakes with a skewer. In a small bowl, mix milks and salt; spoon scant 1 tablespoon mixture over each cupcake. Refrigerate, covered, overnight., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over cupcakes; top with berries. Store in the refrigerator.

TRES LECHES CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
• Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
• Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.
• Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.
• Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

TRES LECHES CUPCAKES WITH A DULCE DE LECHE DRIZZLE RECIPE - (4.4/5)

Steps:

• CUPCAKES: Heat oven to 350°F. Line cupcake tin with grease-proof paper liners such as foil ones. It will be important to get good quality grease-proof liners so the milk doesn't soak through the papers. Cream butter and sugar in stand mixer until light and fluffy on medium speed, a few minutes. Add egg yolks one at a time. Add vanilla. Combine flour, baking soda, and salt. Alternately, add the dry mixture and the buttermilk to the butter mixture, beginning and ending with flour. In a small glass or metal bowl, beat the egg whites on high speed until stiff peaks form. Fold egg whites into cake batter. Fill paper-lined wells 1/2 to 3/4 of the way full. Bake for 10 to 15 minutes or until toothpick inserted in center comes out clean. Let cool in tin for 10 minutes. Transfer cupcakes to cookie sheet. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke about 7 holes in the top of the cupcakes with a toothpick. Pour 1 tablespoon of the milk mixture over each cupcake while they are still warm. Refrigerate for 2 hours or overnight before frosting. DULCE DE LECHE FROSTING: Cream butter and shortening together until smooth and no lumps. Add in vanilla extract, salt, and powdered sugar a little at a time. Add the dulce de leche a little at a time until desired flavor achieved, then add cream as needed to make frosting smooth and the right consistency for piping. The dulce de leche will thin the frosting out a little so add that before the cream. DULCE DE LECHE: Take a can of sweetened condensed milk, remove the paper label, and boil it in water for 3 hours. You can use a slow-cooker. Make sure the can stays completely covered in water the whole time. After 3 hours, you will poke into it and it will ooze a golden delicious caramelized liquid. SERVE: Use a round tip to frost the cupcakes with the dulce de leche frosting. Drizzle the dulce de leche on top of the cupcakes.