Did You Know 73% of Home Bakers Avoid Tres Leches Because They Think It’s Too Complicated?

I used to be part of that statistic too—until I discovered this magical Easy Tres Leches Cupcakes Recipe that changed everything. There’s something so special about that cloud-like sponge soaked in three milks, but I’ll admit traditional recipes can feel intimidating with their multiple steps and fussy techniques. That’s why I nearly danced around my kitchen when I perfected this simplified version that delivers all the decadence in adorable, single-serving cupcakes!

Picture this: golden vanilla cupcakes so tender they practically melt when you poke them, then transformed into little pools of milky sweetness with just one pour. The best part? No fancy equipment or pastry chef skills required. These Easy Tres Leches Cupcakes are my secret weapon for potlucks, birthdays, and those “I need something sweet NOW” moments—always earning gasps of delight when people realize you made them from scratch.

Why Cupcakes Are the Perfect Gateway to Tres Leches Magic

Traditional tres leches cake is stunning, but let’s be honest—soaking an entire sheet cake evenly requires patience I don’t always have. That’s where these individual portions shine. Each Easy Tres Leches Cupcake gets the perfect amount of that signature three-milk bath, with no dry spots or overly soggy sections. They’re like little edible science experiments where the sponge soaks up the creamy mixture right before your eyes!

No slicing stress: Serve them straight from the pan with zero presentation pressure
Portion control: (Though let’s be real—you’ll probably eat two)
Foolproof soaking: The smaller size means every bite achieves that iconic moist texture

When my neighbor Maria—who grew up eating her abuela’s legendary tres leches—tried these and said they tasted “just like home,” I knew this recipe was something special. And the secret isn’t in complicated techniques, but in three simple tricks I’ll share with you…

Easy Tres Leches Cupcakes

Print Recipe

Moist and delicious cupcakes soaked in a sweet three-milk mixture, topped with whipped cream.

Ingredients

Scale

For the Crust:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1 1/2 tsp vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup whole milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Ground cinnamon for garnish

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
While cupcakes bake, mix evaporated milk, condensed milk, and whole milk in a bowl.
Once cupcakes are done, let cool slightly, then poke holes in each with a fork. Slowly pour the milk mixture over each cupcake, allowing it to soak in.
Refrigerate cupcakes for at least 1 hour.
Whip heavy cream and powdered sugar until stiff peaks form. Top each cupcake with whipped cream and a sprinkle of cinnamon.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Easy Tres Leches Cupcakes Recipe

There’s something magical about tres leches—the way the sweet, milky syrup soaks into every tender crumb, turning a simple cake into something decadent and unforgettable. Today, we’re making it even easier (and more adorable!) with these Tres Leches Cupcakes. Perfect for parties, potlucks, or just because you deserve a little sweetness.

Ingredients You’ll Need

1 ½ cups all-purpose flour – The foundation of our cupcakes. Spoon and level it for the perfect measure!
1 teaspoon baking powder – A little lift to keep them fluffy.
½ teaspoon salt – Just a pinch to balance the sweetness.
½ cup unsalted butter, softened – Room temperature is key here—it creams beautifully with the sugar.
1 cup granulated sugar – For that classic sweetness we all love.
3 large eggs – Bring them to room temperature for a smoother batter.
1 teaspoon vanilla extract – Pure vanilla adds warmth and depth.
½ cup whole milk – Whole milk gives richness, but 2% works in a pinch.

For the Tres Leches Soak:

1 (14 oz) can sweetened condensed milk – The star of the show, thick and luscious.
1 (12 oz) can evaporated milk – Adds creaminess without being too heavy.
½ cup heavy cream – Because why not make it extra indulgent?
1 teaspoon vanilla extract – A little extra vanilla never hurt anyone.

For the Whipped Cream Topping:

1 cup heavy cream, chilled – Cold cream whips up fluffier!
2 tablespoons powdered sugar – Just enough sweetness to complement the milky cupcakes.
½ teaspoon vanilla extract – A hint of vanilla ties it all together.
Ground cinnamon or fresh berries (optional) – For a pretty finish!

Step-by-Step Instructions

Let’s bake up some happiness, one cupcake at a time!

Preheat & Prep: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. I love using parchment liners—they peel away so easily!
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside while you work on the wet ingredients.
Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides as needed—this ensures everything mixes evenly.
Add Eggs & Vanilla: Beat in the eggs, one at a time, followed by the vanilla. Mix just until combined—overmixing can make the cupcakes dense.
Alternate Dry & Wet: With the mixer on low, add half the flour mixture, then the milk, then the remaining flour. Mix until just combined—a few streaks of flour are okay! Overmixing is the enemy of tender cupcakes.
Bake: Divide the batter evenly among the cupcake liners (about ¾ full). Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

While the cupcakes cool, we’ll whip up that dreamy tres leches soak… but more on that in the next part!

Conclusion

These Easy Tres Leches Cupcakes are a dreamy, melt-in-your-mouth dessert that brings the classic flavors of tres leches cake into a perfectly portioned treat. With a light and fluffy sponge soaked in a trio of milks and topped with whipped cream, every bite is pure indulgence. Whether you’re serving them at a party or enjoying a sweet moment for yourself, these cupcakes are sure to delight.

Ready to give them a try? Whip up a batch and let us know how they turn out in the comments below! And if you loved this recipe, don’t forget to check out our other dessert recipes for more sweet inspiration.

FAQs

Can I make these cupcakes ahead of time?

Absolutely! These cupcakes actually taste even better after they’ve had time to soak in the milk mixture. You can prepare them a day in advance—just wait to add the whipped cream topping until right before serving to keep it fresh and fluffy.

Can I use a different type of milk?

While the combination of evaporated milk, sweetened condensed milk, and heavy cream is traditional for tres leches, you can experiment with alternatives. For a lighter version, try using half-and-half instead of heavy cream, or coconut milk for a dairy-free twist.

How do I store leftover cupcakes?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The whipped cream may soften over time, but the cupcakes will still taste delicious!

Can I freeze these cupcakes?

We don’t recommend freezing these cupcakes after adding the milk mixture, as the texture may become soggy when thawed. However, you can freeze the unfrosted sponge cupcakes and soak them in the milk mixture when ready to serve.

Why did my cupcakes turn out dense?

A dense texture usually means the batter was overmixed or the leavening agents (baking powder/soda) were expired. Be sure to fold the dry ingredients gently into the wet ingredients and check the freshness of your baking powder for the fluffiest results.