Print

Moist Tres Leches Cupcakes with Cinnamon Whipped Cream

moist tres leches cupcakes - featured image
Print Recipe

These moist cupcakes are soaked in a blend of three milks and topped with cinnamon whipped cream, offering a soft, tender texture and a cozy, spiced flavor perfect for celebrations or everyday indulgence.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • 1 cup (305 g) sweetened condensed milk
  • 1 cup (240 ml) evaporated milk
  • ½ cup (120 ml) whole milk
  • 1 cup (240 ml) cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 3 large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
  5. Gradually add the flour mixture in thirds, alternating with ½ cup whole milk, beginning and ending with flour. Mix gently after each addition just until combined.
  6. Divide batter evenly among the 12 cups, filling each about ⅔ full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The cupcakes should spring back lightly when touched.
  8. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. In a bowl, whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, and ½ cup whole milk.
  10. Once cooled, poke holes all over each cupcake using a toothpick or skewer. Slowly spoon or brush the milk mixture evenly over the cupcakes, allowing it to soak in.
  11. Refrigerate the soaked cupcakes for at least 1 hour, preferably longer, to let them absorb the milk fully.
  12. In a chilled bowl, beat 1 cup cold heavy whipping cream with 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon, and ½ teaspoon vanilla extract until soft peaks form.
  13. Pipe or dollop the cinnamon whipped cream generously atop each cupcake just before serving. Garnish with a light dusting of cinnamon if desired.

Notes

Do not overmix the batter to keep cupcakes tender. Soak the cupcakes slowly and refrigerate to avoid sogginess. Use cold bowl and beaters for whipping cream to achieve fluffy texture. For dairy-free version, substitute whole milk with almond or oat milk and heavy cream with coconut cream. Toast cinnamon before adding to whipped cream for deeper flavor.

Nutrition

Keywords: tres leches cupcakes, cinnamon whipped cream, moist cupcakes, easy dessert, milk soaked cupcakes, festive dessert, quick cupcakes

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