Cinco de Mayo Tres Leches (Print View)

Fluffy cupcakes soaked in sweet milk blend topped with whipped cream and festive garnishes.

# What You'll Need:

→ For the Cupcakes

01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk

→ For the Tres Leches Soak

09 - 1/2 cup sweetened condensed milk
10 - 1/2 cup evaporated milk
11 - 1/2 cup whole milk

→ For the Whipped Cream Topping

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

→ Optional Garnish

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

# Step-by-Step Directions:

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 the butter and sugar 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, then the milk, then the remaining flour mixture, mixing gently just until combined.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out 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 with a skewer or fork.
10 - Spoon or slowly pour 2 to 3 tablespoons of the milk mixture over each cupcake. Let 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 Suggestions:

01 -
  • They stay impossibly moist for days, which means you can actually make them ahead without stress.
  • The three-milk soak creates this cloud-like texture that melts on your tongue, nothing like a dry cake.
  • Topped with whipped cream and fruit, they look fancy enough for a celebration but taste like a warm hug.
02 -
  • Don't skip the cooling step before soaking—warm cupcakes absorb the milk mixture better, but piping hot ones will melt your whipped cream topping.
  • The milk soak is forgiving, but oversoak them and they become mushy; 30 minutes is the sweet spot where they're moist without falling apart.
  • Make these the morning of serving or the day before—after two days, the cream topping starts to weep and the cupcakes dry out slightly, even refrigerated.
03 -
  • Room temperature eggs and softened butter aren't optional—they're the difference between light, fluffy cupcakes and dense ones that disappoint.
  • When poking holes in the cupcakes before soaking, go all the way down to the bottom so the milk reaches every layer, not just the top.
  • Keep the heavy cream and the bowl you're whipping it in as cold as possible—pull them straight from the fridge and you'll whip peaks in half the time.
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