Cinco de Mayo Tres Leches (Printable)

Fluffy cupcakes soaked in a rich milky blend, finished with whipped cream and festive toppings.

# What You Need:

→ Cupcake Batter

01 - All-purpose flour, 1 cup (125 g)
02 - Baking powder, 1 1/2 teaspoons
03 - Salt, 1/4 teaspoon
04 - Unsalted butter softened, 1/2 cup (115 g)
05 - Granulated sugar, 1 cup (200 g)
06 - Large eggs room temperature, 3 whole
07 - Vanilla extract, 1 teaspoon
08 - Whole milk, 1/2 cup (4 fluid ounces)

→ Tres Leches Milk Soak

09 - Sweetened condensed milk, 1/2 cup (4 fluid ounces)
10 - Evaporated milk, 1/2 cup (4 fluid ounces)
11 - Whole milk, 1/2 cup (4 fluid ounces)

→ Whipped Cream Topping

12 - Heavy whipping cream cold, 1 cup (8 fluid ounces)
13 - Powdered sugar, 2 tablespoons
14 - Vanilla extract, 1/2 teaspoon

→ Garnish Optional

15 - Ground cinnamon, as desired
16 - Fresh berries or maraschino cherries, as desired
17 - Lime zest, as desired

# How To Make It:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition. Mix in vanilla extract until fully combined.
05 - Add half the flour mixture to the wet ingredients, then add the milk, followed by the remaining flour mixture. Mix gently just until combined, avoiding overmixing.
06 - Divide batter evenly among the prepared liners, filling each approximately 2/3 full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire cooling rack.
08 - While cupcakes bake, whisk together sweetened condensed milk, evaporated milk, and whole milk in a small bowl.
09 - Once cupcakes are cool but still slightly warm, poke several holes in each using a skewer or fork.
10 - Spoon or slowly pour 2 to 3 tablespoons of the milk mixture over each cupcake. Allow to soak for 30 minutes at room temperature.
11 - Using an electric mixer, whip cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Pipe or spread whipped cream onto each soaked cupcake. Garnish with ground cinnamon, fresh berries, maraschino cherries, or lime zest as desired. Serve chilled.

# Expert Tips:

01 -
  • They taste like you spent hours in the kitchen when really you just needed a weekend afternoon and a bit of patience.
  • The tres leches soak keeps them impossibly moist for days, so no dry cupcakes ever ruin your day.
  • Whipped cream topping feels fancy enough for celebrations but comes together in under five minutes.
02 -
  • Don't skip the cooling step before soaking—warm cupcakes absorb the milk mixture unevenly, leaving some dry spots and others waterlogged.
  • The milk soak needs time to fully penetrate; 30 minutes is the minimum, but letting them sit overnight in the refrigerator makes them even better the next day.
  • If you're adding rum or coffee liqueur, reduce the whole milk by a few tablespoons so the total liquid stays balanced and you don't end up with soggy bottoms.
03 -
  • Room-temperature ingredients mix more smoothly and create a more even, tender crumb—it's a small detail that changes everything.
  • Use a skewer rather than a fork to poke holes; it makes cleaner punctures that let the milk soak in evenly without creating ragged tears in the cake.
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