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Moist Tres Leches Cupcakes Recipe with Cinnamon Whipped Cream

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These moist tres leches cupcakes are soaked in a rich three-milk mixture and topped with a cozy cinnamon whipped cream, delivering a soft, tender texture with just the right hint of spice.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 3 large eggs, room temperature
  • ¾ cup granulated sugar (150g)
  • ½ cup whole milk (120ml)
  • ¼ cup unsalted butter, melted and slightly cooled (56g)
  • 1 tsp vanilla extract or vanilla bean paste
  • ½ cup evaporated milk (120ml)
  • ½ cup sweetened condensed milk (120ml)
  • ½ cup whole milk or heavy cream (120ml)
  • 1 cup cold heavy cream (240ml)
  • 2 tbsp powdered sugar
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar on medium-high speed with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Lower mixer speed to medium and add whole milk, melted butter, and vanilla extract. Mix just until combined.
  5. Gradually fold the dry ingredients into the wet using a spatula, mixing gently until no streaks remain.
  6. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Whisk together evaporated milk, sweetened condensed milk, and whole milk or heavy cream until smooth.
  9. Poke 6-8 holes in each cupcake using a toothpick. Slowly spoon or brush the milk mixture evenly over each cupcake, allowing it to absorb fully. Chill for at least 30 minutes.
  10. In a chilled bowl, beat cold heavy cream, powdered sugar, ground cinnamon, and vanilla extract on medium-high speed until soft peaks form.
  11. Pipe or dollop the cinnamon whipped cream onto each soaked cupcake just before serving. Optionally, sprinkle a pinch of cinnamon on top.

Notes

Use room temperature eggs and milk for best texture. Do not overmix batter after adding flour. Poke holes in cupcakes before soaking to ensure even absorption. Whip cream in a chilled bowl and stop at soft peaks to avoid graininess. Chill cupcakes after soaking for best flavor and texture. For gluten-free, substitute with 1:1 gluten-free flour blend. For dairy-free, use coconut cream for topping and almond or oat milk for soak.

Nutrition

Keywords: tres leches cupcakes, cinnamon whipped cream, moist cupcakes, easy dessert, milk-soaked cupcakes, Mexican dessert

Find it online: https://pokirecipes.com/moist-tres-leches-cupcakes-recipe-with-cinnamon-whipped-cream-easy-and-perfect/