Tres leches cupcakes. Seriously. I made these for my mom’s birthday party on Sunday, and they were delightful! Every year my dad gets all of my siblings to work together to make dinner for my mom, and this year we had a mexican theme. My sister and brother in law made chicken fajitas, my brother made some awesome guacamole, and I made my favorite mexican rice and these tres leches cupcakes. It was a delicious dinner and I ate way more than I should have, but it was totally worth it!
I’m pretty obsessed with tres leches cake, and Geoff and I order it any chance we get. We are lucky enough to live close to a Cafe Rio restaurant, and I am in love with their tres leches. These cupcakes aren’t exactly the same, but they definitely have that delicious tres leches flavor and are so pretty, too! I love making cupcakes, especially for parties, because they’re perfect portion sizes and nobody gets stuck with a corner piece or middle piece when they want the opposite. These cupcakes are so moist and flavorful, topped with lightly sweetened whipped cream and fresh strawberries. So, so good!
A few tips: making these cupcakes is a messy job! I used the Reynolds Stay-Brite cupcake liners, and I felt like they held up really well to the milk mixture. Foil liners would also work well. I would definitely not recommend using just paper liners, since they will get soggy and fall apart. This recipe would also work great as a 9 x 13 sheet cake.
Tres Leches Cupcakes
24 white cupcakes, baked in foil liners and cooled (I used my favorite homemade cupcake recipe, but a boxed mix would also work well)
1 14 ounce can sweetened condensed milk
1 14 ounce can coconut milk (I used coconut cream from Trader Joe’s)
8 ounces half and half
1 pint heavy whipping cream
3-4 tablespoons powdered sugar, to taste
sliced strawberries, for garnish
Pierce the cooled cupcakes multiple times with a skewer (being careful not to pierce through the wrappers). In a large bowl or measuring cup, whisk together the sweetened condensed milk, coconut milk, and half and half until well blended. Place the cupcakes on a baking sheet (to catch spills) and ladle the milk mixture over each cupcake. Refrigerate for 30 minutes, then ladle more of the milk mixture over each cupcake. Refrigerate until ready to serve (at least another 30 minutes).
When ready to serve, beat the whipping cream until medium peaks form, then add the powdered sugar and mix until well combined. Spoon a dollop of whip cream on each cupcake (or pipe them if you’re a nut like me) and top with a strawberry slice. Refrigerate any leftovers. Enjoy!
adapted from Emma the Joy (who is always my favorite source for delectable cupcakes)