Tres Leches Cupcakes with Whipped Topping
Savor the lusciousness of our Tres Leches Cupcakes—moist, fluffy cakes soaked in a trio of milks, topped with a velvety cloud of whipped cream. It’s pure bliss in every bite.
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PREP TIME: 15 minutes
COOK TIME: 1 hour 15 minutes
SERVINGS: 20-24 cupcakes
TOTAL TIME: 1 hour and 30 minutes
Ingredients
Cupcakes:
1 (15.25 oz) box cake mix, yellow or vanilla
1 cup whole milk
1/2 cup butter, melted
4 eggs
1 cup heavy cream
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
Whipped Topping*
Cinnamon
Whipped Topping:
2 cups cold heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Cinnamon, optional
Notes
Source of recipe: Tennessee Technological University Dietetic students
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Instructions
Cupcakes:
Make cupcakes according to cake box instructions, substituting milk for water, melted butter for oil, and adding an extra egg for richness. TIP: Each cupcake is about a quarter cup of batter.
While cupcakes are baking, mix together heavy cream, sweetened condensed milk, and evaporated milk.
Once cupcakes are out of the oven and cooled slightly (yet still warm), poke deep holes in each cake with a skewer or butter knife, about a quarter inch between each poke.
Carefully pour milk mixture into each cake, about a 1/4 cup. Go slowly so it can sink in properly!
Cover cupcakes and let sit in fridge for at least an hour or overnight.
Top each cake with whipped cream, sprinkle with cinnamon. TIP: For extra cinnamon flavor, mix 1/2 teaspoon into whipped topping. Enjoy!
Whipped Topping:
Add cold heavy cream, sugar, and vanilla extract to a large mixing bowl.
Beat with a whisk or hand-mixer until stiff peaks form.
Fold in cinnamon if desired. Enjoy!