These Mexican Tres Leches Cupcakes are the meltiest, spongiest, fluffiest little cupcakes ever. Top these gorgeous little milk cake morsels with whipped cream and strawberries for an afternoon indulgence or delightful dessert.
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If you’re looking for something that will satisfy the sweetest of sweet-tooths, yet still sit light on the stomach, look no further than these Mexican Tres Leches Cupcakes. They’re the mini version of the full size Mexican Three Milk Cake, which just means they manage to be even cuter than perfect for a birthday or celebration.
Or hey, in the curious (foodie) spirit of Alice in Wonderland, why not have a very happy UNbirthday and eat them tonight! 😋
I can’t believe another week has flown by and we’ve now crossed the invisible date line into November. Christmas is less than eight weeks away, and it still feels like we haven’t gotten over Easter just yet.
Meanwhile things are amping up so much for us over at Sarah & Laura Design, and we’ve just had our best month ever in terms of sinking ourselves into some new, grand and exciting projects. In the meantime, we still managed to whip up a whole new recipe video for one of your favourite Japanese recipes – this super dippable ponzu sauce – which definitely calls for some delicious dippings of gyoza dumplings and udon noodles.
Flipping away from savoury dishes for a moment, after all that hard work I think it’s time to celebrate around here! We’ve been experimenting for a while now with the Mexican Tres Leches, aka Three Milk Cake, and it’s quickly become the family favourite for both sides as a delicious homemade dessert.
Which actually got us wondering…
Just what would happen if instead of the full size Three Milk Cake, we created Tres Leches cupcakes instead..?
Tres Leches Cupcakes (Mexican Three Milk Cupcakes)
Deliciousness happened, that’s what. It’s like Tres Leches became Mexican Milk Cakes on-the-go. I think I would eat them anywhere… and may have scoffed one in the car on the way to Sarah’s Wanderparent’s place.
(definition of classy right here) 👈🏼
Making the Tres Leches cupcakes in a stand mixer such as our beloved baby KitchenAid Artisan Mini makes this recipe even easier to make a and much less messy than using a handheld beater, and the process is kind-of a little bit similar to our Australian Pavlova or Eton Mess Dessert recipes – but with a much softer, meltier outcome.
So crank up the oven and let’s get baking together, shall we? ☺️
P.S. Wondering why it’s called “Three Milk” Cake? It’s because the light and fluffy sponge cake is soaked in three types of milk: condensed milk, evaporated milk and cream. That’s what gives the sponge it’s deliciously soft and melty texture. Yum!
Mexican Tres Leche (3 Milk Cake) Cupcakes
For the Cupcake Batter
- 3 eggs separated into whites and yolks
- 1/2 cup caster sugar separated into 6 tbsp and 2 tbsp
- 4 tbsp whole cream milk
- 1 tsp vanilla
- 1/2 cup self raising flour sifted
- Pinch salt
For the Milk Syrup
- 6 tbsp evaporated milk
- 1/3 cup sweetened condensed milk
- 3 tbsp thickened cream heavy cream
For the Topping
- 1/2 cup thickened cream heavy cream
- 1 tbsp caster sugar
- Sliced strawberries
Hold up - step 1 - don't forget to preheat that oven to 180˚C 😉
Now, pop your egg yolks and 6 tbsp caster sugar into your stand mixer or large mixing bowl. Blend them together for two mins on medium speed until the yolks become pale yellow. Add the milk and vanilla and mix again until combined.
Next, add flour and salt into your egg yolk mixture and mix slowly to combine, gradually increasing speed as the flour incorporates. Transfer to a separate large bowl and set aside.
Add your egg whites into your cleaned stand mixer bowl and whisk on medium high speed. Gradually add your caster sugar and continue to mix until soft peaks form. Increase that speed up to high and mix for a few minutes until the egg whites are stiff but not dry.
Pour your egg whites into your egg yolk mixture and fold in gently using a wooden spoon until just combined. Your finished cupcake batter should be a nice pale yellow colour.
Now pour the batter into patty pans until they're about half full. Your cupcakes will rise a lot, so it's best not to overfill.
Bake them in the oven for 15-20 mins or so, until a toothpick comes out clean. Remove from the oven and allow to cool.
Once cooled, pierce each cupcake with a fork or toothpick a few times (this will allow the milk syrup to soak into your cupcakes!).
Mix your syrup ingredients together until nicely combined. Ladle a spoonful of the syrup over each cooled cupcake and wait for the mixture to absorb, then repeat once more for each cupcake.
Add the cream and sugar into a fresh mixing bowl and blend on medium high until the cream is lusciously thick and spreadable. Scoop generously onto each cupcake, then top with freshly sliced strawberry.