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Moist Tres Leches Cupcakes Recipe with Cinnamon Whipped Cream Easy and Best

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These moist tres leches cupcakes are soaked in a creamy milk mixture and topped with a warm, aromatic cinnamon whipped cream. Perfect for celebrations or a comforting treat, they balance indulgence with ease.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (115g), softened
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup whole milk (120ml), room temperature
  • 1 cup evaporated milk (240ml)
  • 1 cup sweetened condensed milk (240ml)
  • 1 cup whole milk or half-and-half (240ml)
  • 1 cup heavy whipping cream (240ml), 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 tin with paper liners or grease well.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and whole milk to the butter mixture in three parts, beginning and ending with the dry. Mix gently after each addition.
  6. Spoon the batter evenly into the prepared muffin cups, filling about 3/4 full. Tap the pan gently to release air bubbles.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. While cupcakes bake, whisk together evaporated milk, sweetened condensed milk, and whole milk or half-and-half in a medium bowl.
  9. When cupcakes are out of the oven and still warm, poke 6-8 holes all over each cupcake using a skewer or toothpick. Slowly spoon about ¼ cup of the milk mixture over each cupcake, letting it absorb.
  10. Refrigerate the soaked cupcakes for at least 2 hours to allow flavors to meld and texture to become luscious.
  11. In a chilled bowl, whip heavy cream with powdered sugar, ground cinnamon, and vanilla extract until soft peaks form.
  12. Pipe or spoon the cinnamon whipped cream generously over each cupcake just before serving. Optionally, dust with a pinch more cinnamon or garnish with a cinnamon stick.

Notes

Do not skip poking holes in the cupcakes before soaking to avoid soggy outsides and dry centers. Chill bowl and beaters before whipping cream to achieve soft peaks without overwhipping. For dairy-free versions, use canned coconut milk for soak and coconut cream for topping. Cupcakes taste best after chilling at least 2 hours but can be served after 30 minutes if in a rush. Store leftovers refrigerated up to 3 days; freeze without whipped cream up to 2 months.

Nutrition

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

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