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Moist Tres Leches Cupcakes Recipe Easy Homemade with Strawberries

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These Moist Tres Leches Cupcakes are a quick and easy twist on the classic tres leches cake, featuring a light, airy cupcake soaked in three milks and topped with whipped cream and fresh strawberries for a moist, flavorful treat.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup granulated sugar (200g)
  • 1/3 cup whole milk (80ml)
  • 1 teaspoon vanilla extract
  • ½ cup evaporated milk (120ml)
  • ½ cup sweetened condensed milk (120ml)
  • ½ cup whole milk or heavy cream (120ml)
  • 1 cup heavy whipping cream (240ml), chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries, hulled and sliced (about 1 cup)
  • Optional: mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Sift together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a bowl. Set aside.
  3. In a large bowl, beat 5 egg yolks with ¾ cup (150g) sugar until pale yellow and thick, about 3-4 minutes. Add 1/3 cup whole milk and 1 teaspoon vanilla extract; mix until combined.
  4. Gradually fold the flour mixture into the yolk mixture gently with a spatula.
  5. In a clean bowl, beat 5 egg whites until soft peaks form. Gradually add remaining ¼ cup (50g) sugar and continue whipping until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter in three parts, preserving airiness.
  7. Divide batter evenly among muffin cups, filling about ⅔ full. Bake 18-22 minutes or until a toothpick inserted comes out clean.
  8. Let cupcakes cool in pan for 10 minutes. Poke holes all over cupcakes with a toothpick to allow milk soak absorption.
  9. Mix evaporated milk, sweetened condensed milk, and whole milk or cream. Slowly spoon about 3 tablespoons (45ml) of milk soak over each cupcake, allowing absorption.
  10. Refrigerate soaked cupcakes for at least 1 hour, preferably 2 hours.
  11. Beat chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  12. Top each cupcake with whipped cream and garnish with fresh strawberry slices and optional mint leaves.

Notes

Do not overbake to keep cupcakes moist. Poke holes after baking and before soaking to allow milk to absorb evenly. Add milk soak slowly to prevent sogginess. Chill cupcakes for best flavor and texture. Whip egg whites to stiff peaks but keep them moist and glossy. For gluten-free, use almond flour with a slight texture change. Dairy-free substitutions include coconut condensed milk and coconut cream.

Nutrition

Keywords: tres leches cupcakes, moist cupcakes, tres leches cake, whipped cream topping, strawberry cupcakes, easy dessert, homemade cupcakes

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