Tres Leches Cupcakes
Moist, delicious Tres Leches Cupcakes made easy with a cake mix! Topped with homemade whipped cream and a dusting of ground cinnamon, these cupcakes are perfect for any celebration.
John and I are always on the lookout for light desserts in individual servings, and these tres leches cupcakes have quickly become a favorite in our home.
Inspired by our own twist on the traditional tres leches cake, these cupcakes are incredibly easy to make using a boxed cake mix.
They’re wonderfully moist, thanks to a blend of three different milks, and are topped with a fluffy whipped cream and a dusting of ground cinnamon.
Perfect for any celebration or just a sweet treat to enjoy at home!
Looking for other cake mix recipes? Try our Halloween truffles, earthquake cake, and lemon poke cake recipes.
Tips for the Best Tres Leches Cupcakes
Tips
Use Sturdy Cupcake Liners: To prevent the liners from becoming too soft and soggy, opt for sturdy, high-quality liners. This helps them hold their shape better when soaked with the milk mixture.
Use a Pastry Brush for Even Soaking: When applying the milk mixture, use a pastry brush for more control. This helps ensure that each cupcake is evenly soaked without making a mess.
Storage Instructions
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best results, keep them chilled until ready to serve.
The whipped cream topping can be added just before serving to keep it fresh and fluffy.
FAQs (Frequently Asked Questions)
Other Cupcake Recipes to Try
Ingredients
For the Cupcake Batter:
- 14.25 ounce box white cake mix, plus ingredients listed on the box
- 3.4 oz package vanilla instant pudding mix
- ¾ cup sour cream
For the Three Milks Mixture:
- ¼ cup evaporated milk
- ¼ cup sweetened condensed milk
- ¼ cup whole milk
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries for garnish, optional
- Ground cinnamon for garnish, optional
Instructions
Make the Batter:
- Preheat your oven according to the cake mix instructions. Line a muffin tin with sturdy cupcake liners.
- In a large bowl, prepare the cake mix according to the package instructions including the addition of instant vanilla pudding and sour cream.14.25 ounce box white cake mix3.4 oz package vanilla instant pudding mix¾ cup sour cream
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 14-17 minutes or until a toothpick inserted into the center comes out clean.
Make the Three Milks Mixture:
- In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.¼ cup evaporated milk¼ cup sweetened condensed milk¼ cup whole milk
- Using a skewer, poke several holes into the tops of each of the cupcakes. Then, use a pastry brush to apply 2-3 coats of the milk mixture to each cupcake. Allow each coating to soak in before applying the next.
Make the Whipped Cream Topping:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.2 cups heavy whipping cream⅓ cup powdered sugar1 teaspoon vanilla extract
- Top each cupcake with a generous dollop of whipped cream and garnish with fresh berries or a dusting of ground cinnamon if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.
- Please note, you’ll need the ingredients listed on the box of the cake mix (usually eggs, oil, and water). I do not have those listed above since the amounts differ by brand. However, I’ve accounted for 3 large eggs, 1/2 cup of oil, and 3/4 cup of water in the calorie count.