Tres Leches Cupcakes Recipe - A decadent yet light dessert or party plate just oozing with creamy goodness. Soaked in '3 milks', this moreish dessert is a winner with friends. |

Mexican Tres Leche (3 Milk Cake) Cupcakes

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.
Course Dessert, Snack
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 163kcal
Author Wandercooks
Cost $10


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 milk whole cream
  • 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
  • 12 strawberries sliced



  • 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!).

Milk Syrup

  • 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.


  • If you don't have a mixer, making this with a wooden spoon or hand beater is fine.


Calories: 163kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 42mg | Potassium: 107mg | Fiber: 1g | Sugar: 16g | Vitamin A: 309IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg