Best Tres Leches Cupcakes Recipes

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TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM



Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 14 to 16 cupcakes

Number Of Ingredients 22

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
1 (14-ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
  • In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
  • Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
  • While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
  • For the Buttercream:
  • Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
  • Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
  • Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
  • Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

TRES LECHES CUPCAKES



Tres Leches Cupcakes image

This cupcake version of tres leches cake actually uses four types of milk, including the cream, but "quatro leches cake" just doesn't have the same delicious ring to it. If you love dairy, you won't be disappointed with this special take on the classic. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1-1/4 cups water
4 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk
1 cup coconut milk
1 can (5 ounces) evaporated milk
Dash salt
WHIPPED CREAM:
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Assorted fresh berries

Steps:

  • Preheat oven to 350°. Line 48 muffin cups with paper liners., In a large bowl, combine cake mix, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups halfway, allowing room in liners for milk mixture. Bake 11-13 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool slightly., Place cupcakes in 15x10x1-in. pans. Poke holes in cupcakes with a skewer. In a small bowl, mix milks and salt; spoon scant 1 tablespoon mixture over each cupcake. Refrigerate, covered, overnight., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over cupcakes; top with berries. Store in the refrigerator.

Nutrition Facts : Calories 143 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 99mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT TRES LECHES CUPCAKES



Coconut Tres Leches Cupcakes image

Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
4 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
1 can (14 ounces) sweetened condensed milk
2/3 cup evaporated milk
1/2 cup coconut milk
WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
Toasted sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.

TRES LECHES CUPCAKES



Tres Leches Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield about 18 standard cupcakes

Number Of Ingredients 18

2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup milk
Tres Leches Mix, recipe follows
Whipped Cream Mascarpone Frosting, recipe follows
One 12-ounce can evaporated milk
Half 14-ounce can sweetened condensed milk
3/4 cup heavy cream
4 cups heavy cream
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
4 ounces mascarpone cheese

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
  • Sift together the flour, baking powder, baking soda and salt.
  • Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
  • Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
  • Top each cupcake with some of the Whipped Cream Mascarpone Frosting.
  • Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour.
  • Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine.

TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM



Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream image

This recipe by Lorie Roach was featured on the Ultimate Recipe Showdown and won the cupcake category.It makes a lot of buttercream icing, so next time I think I will double the amount of cupcakes. I used a meat marinade injector which allows you to use all of the milk mixture. These do take quite a bit of time to make, but they are addicting!

Provided by cookiedog

Categories     Dessert

Time 5h

Yield 14-16 serving(s)

Number Of Ingredients 22

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)
1 (14 ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
  • In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
  • Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
  • While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
  • For the Buttercream:.
  • Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
  • Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
  • Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
  • Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

Nutrition Facts : Calories 593.9, Fat 31.1, SaturatedFat 18.8, Cholesterol 128, Sodium 283.5, Carbohydrate 73.8, Fiber 0.9, Sugar 63.1, Protein 7.3

TRES LECHES CUPCAKES



Tres Leches Cupcakes image

I love tres leches, but sometimes I over-indulge. This is a nice recipe for individual and more manageable portions. Enjoy!

Provided by Ana L.

Categories     Desserts     Cakes     Cupcake Recipes

Time 42m

Yield 12

Number Of Ingredients 16

2 eggs, separated
½ cup white sugar, divided
¼ cup milk
1 dash vanilla extract
½ cup cake flour
½ teaspoon baking powder
1 pinch salt
¼ teaspoon cream of tartar
1 (6 ounce) can evaporated milk
½ cup heavy whipping cream
½ cup sweetened condensed milk
1 dash vanilla extract, or to taste
2 ounces cream cheese, softened
2 tablespoons white sugar
½ teaspoon vanilla extract
¼ cup cold heavy whipping cream

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with paper liners.
  • Beat eggs and 1/3 cup white sugar together in a bowl using an electric mixer until pale and fluffy; mix in milk and 1 dash vanilla extract. Whisk cake flour, baking powder, and salt together in a separate bowl; stir into egg mixture.
  • Beat egg whites and cream of tartar together in a separate bowl using an electric mixer until soft peaks form. Gradually add remaining sugar to egg whites mixture and beat until mixture is glossy and firm. Fold egg whites mixture into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool slightly.
  • Mix evaporated milk, 1/2 cup cream, sweetened condensed milk, and 1 dash vanilla extract together in a bowl. Prick holes into the cupcakes and spoon 4 to 5 spoonfuls milk mixture over each cupcake.
  • Beat cream cheese, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a bowl until smooth. Add 1/4 cup cold cream and beat until stiff peaks form. Spread frosting onto each cupcake.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 24.4 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 0.1 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 97.8 mg, Sugar 19.1 g

TRES LECHES CUPCAKES



Tres Leches Cupcakes image

Serve these delicious tres leches cupcakes topped with whipped cream, coconut and pecans - an elegant dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 24

Number Of Ingredients 16

2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups sugar
5 egg whites
1 teaspoon rum extract
1 1/4 cups milk
1 teaspoon rum extract
3/4 cup finely chopped pecans
2/3 cup canned sweetened condensed milk (not evaporated)
1/4 cup canned coconut milk (not cream of coconut)
1 pint (2 cups) heavy whipping cream
1 teaspoon rum extract
1 cup flaked coconut
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in rum exract. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in pecans. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
  • Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool 10 minutes longer.
  • Poke tops of cupcakes every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Place cupcakes in dessert cups. In small bowl, stir sweetened condensed milk and coconut milk with whisk until smooth. Slowly spoon 2 teaspoons milk mixture evenly over top of each cupcake, allowing mixture to soak into holes and drizzle down side. Cover; refrigerate at least 2 hours or overnight, until milk mixture on tops of cupcakes is absorbed.
  • In medium deep bowl, beat whipping cream and 1 teaspoon rum extract with electric mixer on high speed until stiff peaks form. Frost each cupcake with about 2 heaping tablespoons whipped cream; sprinkle with about 2 teaspoons coconut and 1 teaspoon pecans.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 150 mg, Sugar 21 g, TransFat 1 1/2 g

TRES LECHES CUPCAKES WITH A DULCE DE LECHE DRIZZLE RECIPE - (4.4/5)



Tres Leches Cupcakes with a Dulce de Leche Drizzle Recipe - (4.4/5) image

Provided by ctozzi

Number Of Ingredients 22

CUPCAKES:
3/4 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
DULCE DE LECHE:
1 (14-ounce) can sweetened, condensed milk
DULCE DE LECHE FROSTING:
1/2 cup unsalted butter, softened
1/2 cup shortening
1 teaspoon pure vanilla extract
1 pound powdered sugar
pinch salt
dulce de leche
2 to 3 tablespoons heavy cream or milk

Steps:

  • CUPCAKES: Heat oven to 350°F. Line cupcake tin with grease-proof paper liners such as foil ones. It will be important to get good quality grease-proof liners so the milk doesn't soak through the papers. Cream butter and sugar in stand mixer until light and fluffy on medium speed, a few minutes. Add egg yolks one at a time. Add vanilla. Combine flour, baking soda, and salt. Alternately, add the dry mixture and the buttermilk to the butter mixture, beginning and ending with flour. In a small glass or metal bowl, beat the egg whites on high speed until stiff peaks form. Fold egg whites into cake batter. Fill paper-lined wells 1/2 to 3/4 of the way full. Bake for 10 to 15 minutes or until toothpick inserted in center comes out clean. Let cool in tin for 10 minutes. Transfer cupcakes to cookie sheet. Stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Poke about 7 holes in the top of the cupcakes with a toothpick. Pour 1 tablespoon of the milk mixture over each cupcake while they are still warm. Refrigerate for 2 hours or overnight before frosting. DULCE DE LECHE FROSTING: Cream butter and shortening together until smooth and no lumps. Add in vanilla extract, salt, and powdered sugar a little at a time. Add the dulce de leche a little at a time until desired flavor achieved, then add cream as needed to make frosting smooth and the right consistency for piping. The dulce de leche will thin the frosting out a little so add that before the cream. DULCE DE LECHE: Take a can of sweetened condensed milk, remove the paper label, and boil it in water for 3 hours. You can use a slow-cooker. Make sure the can stays completely covered in water the whole time. After 3 hours, you will poke into it and it will ooze a golden delicious caramelized liquid. SERVE: Use a round tip to frost the cupcakes with the dulce de leche frosting. Drizzle the dulce de leche on top of the cupcakes.

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