Tres Leches Cupcakes
Serves 1220 mins prep20 mins cook
Homemade vanilla cupcakes with three kinds of milk soaked in giving you the moistest cupcakes ever! EASY to make and the buttercream frosting adds the perfect light touch to these AUTHENTIC tasting cupcakes!
0 servings
What you need
Instructions
Cupcake Batter -1 Preheat oven to 350F and line a 12-count cupcake pan with liners; set aside. -1 To the bowl of a stand mixer, or large bowl and handheld electric mixer, add the butter, sugars, and egg yolks on high speed until whipped and yellow. Scrape down the sides of the bowl. -1 Add the 2% or whole milk, vanilla, and beat to combine. Scrape down the sides of the bowl; set aside. -1 In a separate medium bowl whisk together the flour, baking soda, salt, and then add the dry ingredients mixture to the wet mixture, and beat to incorporate but don't overmix; set aside. -1 To a separate large bowl, add the egg whites* (See Notes for Tips on Separating Eggs), and using clean and dry beaters, beat the whites on high speed until stiff peaks form, but they aren't dry. Tips - Make sure that NO egg yolks are in the whites or they won't whip up well. And make sure to use clean, dry beaters and bowl. -1 Gently fold in the egg whites into the cupcake batter using a large rubber spatula. Do not stir aggressively, this is a gently folding in, turning over the batter with your spatula, over and over, until the whites have folded in. -1 Fill each cupcake liner 3/4-full with batter and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan midway through baking for even cooking. -1 Poke the cupcakes with a toothpick after they come out of the oven, going down about halfway, and poking them in about 10 spots each; set aside. -1 Three Milks - To a large measuring cup or bowl, add the 3 milks, and stir to combine. -1 Gently, slowly, and evenly pour the milk mixture over the cupcakes, allowing a bit of time for it to soak in, and going back and repeating as necessary until it's all been used. Note - The mixture will continue to absorb for a few hours after it's been poured in so it's best to make these cupcakes at least a few hours in advance. Make sure the cupcakes have completely cooled before frosting them. Buttercream Frosting -1 To the bowl of a stand mixer, or large bowl and handheld electric mixer, add the butter and beat on high speed until light and fluffy. Scrape down the sides of the bowl. -1 Add the confectioners' sugar, vanilla, salt, and slowly drizzle in the heavy cream, stopping after 2 tablespoons. Beat on low speed and gradually increase the speed to high, and beat for a few minutes. Scrape down the sides of the bowl. -1 Add the remaining tablespoon of cream, and continue to beat until the frosting is light and fluffy. If necessary for consistency, add a bit more cream as needed. -1 If desired, you can simply spoon on or dollop on the frosting. I transferred the frosting into a piping bag and with a 1M tip, piped it on to each cupcake. -1 Optionally garnish with strawberries or other berries before serving.View original recipe