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Moist Tres Leches Cupcakes with Cinnamon Whipped Cream

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These moist tres leches cupcakes are soaked in three types of milk and topped with a warm cinnamon whipped cream, offering a perfect balance of indulgence and simplicity.

Ingredients

Scale
  • 1 cup all-purpose flour (125 g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup granulated sugar (200 g), divided
  • 1/3 cup whole milk (80 ml)
  • 1 teaspoon vanilla extract
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 can (14 oz / 414 ml) sweetened condensed milk
  • ½ cup whole milk (120 ml)
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with parchment cupcake liners. Set aside.
  2. In a medium bowl, sift together 1 cup all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
  3. Separate 5 large eggs, placing yolks in one large mixing bowl and whites in another clean, dry bowl.
  4. Use an electric mixer to beat the 5 egg yolks with ½ cup granulated sugar until pale and thick, about 3-4 minutes. Add 1/3 cup whole milk and 1 tsp vanilla extract, mixing until combined.
  5. Gently fold the sifted flour mixture into the yolk mixture with a spatula, being careful not to overmix.
  6. With clean beaters, beat the 5 egg whites until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form.
  7. Gently fold the egg whites into the yolk batter in three additions, maintaining as much air as possible.
  8. Using a spoon or ice cream scoop, fill the liners about 3/4 full.
  9. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
  10. While cupcakes bake, whisk together evaporated milk, sweetened condensed milk, and whole milk in a bowl. Set aside.
  11. Once cupcakes are out of the oven and slightly cooled (about 10 minutes), use a skewer or toothpick to poke holes all over each cupcake.
  12. Slowly spoon or brush the milk mixture over each cupcake, letting it absorb the liquid. Let cupcakes soak for at least 30 minutes or refrigerate overnight.
  13. Chill a mixing bowl and beaters in the fridge for 10 minutes. Pour in cold heavy whipping cream, add powdered sugar, cinnamon, and vanilla extract. Beat on high speed until soft peaks form, about 3-4 minutes.
  14. Pipe or dollop the cinnamon whipped cream on each cupcake just before serving. Optionally, sprinkle with a tiny pinch of cinnamon or grated nutmeg.

Notes

Use full-fat dairy for best soaking effect; skim milk won’t deliver the same moistness. For gluten-free, substitute almond flour but expect a denser cupcake. For dairy-free, use canned coconut milk for soak and coconut cream for whipped topping. Whip egg whites carefully and fold gently to keep cupcakes light and airy. Poke plenty of holes before soaking to avoid sogginess. Chill cupcakes before topping to help whipped cream hold shape.

Nutrition

Keywords: tres leches cupcakes, cinnamon whipped cream, moist cupcakes, easy dessert, Mexican dessert, tres leches soak

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