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Moist Tres Leches Cupcakes Recipe with Cinnamon Whipped Cream

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These moist tres leches cupcakes are soaked with a traditional three-milk mixture and topped with a lightly spiced cinnamon whipped cream, offering a fuss-free yet indulgent dessert perfect for celebrations or weeknight treats.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sweetened condensed milk
  • ½ cup (120ml) evaporated milk
  • ½ cup (120ml) whole milk or heavy cream
  • 1 cup (240ml) heavy whipping cream
  • 2 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 cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly among the 12 cupcake liners, filling about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack.
  9. Using a toothpick or skewer, poke holes all over the top of each cupcake.
  10. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk or heavy cream.
  11. Spoon or gently pour about 3 tablespoons of the milk mixture over each cupcake, allowing it to absorb fully (about 10 minutes).
  12. Chill a mixing bowl and beaters in the freezer for 10 minutes.
  13. Whip the cold heavy whipping cream with powdered sugar, ground cinnamon, and vanilla extract until soft peaks form.
  14. Pipe or spoon the cinnamon whipped cream over each cupcake just before serving. Optionally garnish with a light dusting of cinnamon or a small cinnamon stick.

Notes

Do not overmix the batter to avoid tough cupcakes. Use room temperature eggs and milk for better texture. Poke small, evenly spaced holes for soaking to prevent sogginess. Whip cream to soft peaks and chill bowl and beaters before whipping. Soak cupcakes at room temperature for best absorption. Adjust cinnamon in whipped cream to taste.

Nutrition

Keywords: tres leches cupcakes, cinnamon whipped cream, moist cupcakes, easy dessert, milk-soaked cake, quick cupcakes, celebration dessert

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