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Tres Leches Cupcakes

Name: Tres Leches Cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: Mexican
Ingredients: 150 g Plain flour; 450 ml Double cream; 3 Eggs; 60 ml Vegetable oil; 1 cdta Ground cinnamon; 150 g Caster sugar; 200 ml Condensed milk; 200 ml Evaporated milk

52 min (30 prep + 22 cook) Easy 12 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Bizcochos individuales empapados en tres leches, con chantilly y canela. Pastel mexicano en formato cupcake.

About this recipe

Vanilla cupcakes with the essence of tres leches cake: light sponges soaked in a mixture of evaporated milk, condensed milk and double cream, topped with whipped cream and cinnamon. The individual portion version of the most popular dessert in Mexican baking.

History & Origin

Tres leches cake - whose origin is disputed between Mexico, Nicaragua and several Central American countries - became popular in Mexico in the mid-twentieth century when Nestlé and other dairy brands began printing the recipe on condensed milk tins to boost sales. The cupcake version was born in the wave of American baking that flooded Mexico and the USA in the 2000s–2010s, when bakeries like Sprinkles and Georgetown Cupcake popularised artisan cupcakes. Mexican-heritage chefs were the first to fuse both formats, creating a perfect individual version for events and celebrations.

Estimated cost

£15.00

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

42g

Carbohydrates

14g

Fat

0.5g

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 175°C. Place 12 paper cases in a cupcake tin. Beat 3 eggs with 150 g caster sugar until tripled in volume (5 minutes with an electric mixer). Add 60 ml milk and 1 tsp vanilla extract.
2
Sift 150 g plain flour with 1½ tsp baking powder and ¼ tsp salt. Fold into the egg mixture with gentle folding movements without beating. Add 60 ml vegetable oil in a thin stream, folding in gently.
💡 Folding movements are key to preserving the incorporated air
3
Divide the batter among the cases, filling them ¾ full. Bake for 18–22 minutes until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes.
4
Prepare the three-milk mixture: combine 200 ml evaporated milk, 200 ml condensed milk and 150 ml double cream. Mix well.
5
Using a skewer or cocktail stick, poke each cupcake all over the surface. Pour 2–3 tablespoons of the three-milk mixture over each cupcake. Leave to soak for 30 minutes. Refrigerate for at least 1 hour.
💡 Longer soaking time = more moist and flavourful
6
Whip 300 ml double cream with 2 tbsp icing sugar until it forms firm peaks. Decorate each cupcake with whipped cream, a pinch of ground cinnamon and optionally a strawberry or cherry.