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Tres Leches Mini-Cupcakes

These cupcakes were a big hit at our recent Cinco de Mayo party. The Mexican flag toothpicks were the perfect touch to celebrate the holiday and without the flags they would be a perfect dessert for any dinner party.

We used Mexican Cajeta as a drizzle and quartered Mini Obleas with Cajeta as a sweet topper. We had 30 people and made 48 cupcakes and let’s just say guests were double fisting! Viva Mexico.

In a large bowl, cream shortening, butter, and sugar until light and fluffy on medium speed. Add one egg yolk at a time, beating until yellow disappears. Add vanilla. Sift together the flour, baking soda and salt. Add alternating with the buttermilk to the creamed mixture beginning and ending with the flour.
Tres Leches Cupcakes Batter

In a small bowl, beat the egg whites on high speed until stiff peaks form.
Tres Leches Cupcakes Egg Whites

Fold into cake batter.
Tres Leches Cupcakes fold batter 2

Since the recipe yields 48 mini-muffins it will either require the use of 2-24 mini muffin tin pans or two separate batches using one pan. Fill each mini-muffin section. 3/4 full, with small ice cream scooper and use paper liners if you choose.
Tres Leches Cupcakes Ice cream scoop batter

Tres Leches Cupcakes paper liners

Tres Leches Cupcakes Batter in tins

Bake 10-12 minutes until toothpick comes out clean, keep in mind every oven bakes differently. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack set in a cookie sheet
Tres Leches Cupcakes cooked

While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the  coconut milk. Using a wooden skewer, poke several holes in the top of each cupcake. Using a glass Pyrex mixing cup, pour milk mixture (1/2 oz.) over top of each cupcake filling each hole. Refrigerate for 2 hours or overnight before icing.

Tres Leches Cupcakes Toothpick
Tres Leches Cupcakes milks

Tres Leches Cupcakes Cooked and Pour

Tres Leches Cupcake

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Tres Leches Mini-Cupcakes

Tres Leches Cupcake

These cupcakes are perfect for a Cinco de Mayo party. We used Mexican Cajeta as a drizzle and quartered Mini Obleas with Cajeta as a sweet topper, alongside Mexican flag toothpicks. Loose the flag and they’re festive anytime.

  • Prep Time: 180
  • Cook Time: 15
  • Total Time: 3 hours 15 minutes
  • Yield: 48 Mini-Cupcakes 1x
  • Category: Desserts, Sweets
Scale

Ingredients

  • 1/4 c Shortening
  • 1/2 c Unsalted Butter, softened
  • 1 c Sugar
  • 3 Eggs, separated
  • 1/2 tsp. Vanilla Extract
  • 1 c All-Purpose flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 3/4 c Buttermilk
  • 1/2 c Evaporated Milk
  • 1/2 c Sweetened Condensed Milk
  • 1/2 c Coconut Milk

Icing

  • 1 pt Heavy Whipping Cream
  • 1 c Cajeta (Mexican Caramel) or Dulce de Leche from a jar

Instructions

  1. Preheat oven to 350 Degrees
  2. In a large bowl, cream shortening, butter, and sugar until light and fluffy on medium speed.
  3. Add one egg yolk at a time, beating until yellow disappears.
  4. Add vanilla
  5. Sift together the flour, baking soda and salt.
  6. Add alternating with the buttermilk to the creamed mixture beginning and ending with the flour.
  7. In a small bowl, beat the egg whites on high speed until stiff peaks form.
  8. Fold into cake batter
  9. Since the recipe yields 48 mini-muffins it will either require the use of 2-24 mini muffin tin pans or two separate batches using one pan. Fill each mini-muffin section. 3/4 full, with small ice cream scooper and use paper liners if you choose.
  10. Bake 10-12 minutes until toothpick comes out clean, keep in mind every oven bakes differently.
  11. Let cool in pan for 10 minutes.
  12. Transfer cupcakes to wire rack set in a cookie sheet
  13. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk
  14. Using a wooden skewer, poke several holes in the top of each cupcake
  15. Using a glass Pyrex mixing cup, pour milk mixture (1/2 oz.) over top of each cupcake, filling each hole. Refrigerate for 2 hours or overnight before icing

Icing

  1. When ready to make icing
  2. Use metal mixing bowl and beaters that have been chilled in freezer for 1/2 hour
  3. Pour heaving whipping cream into bowl and beat until it becomes stiff.
  4. Add stiff whipping cream into a piping bag with a star tip.
  5. With a outside to inside circular motion pipe on icing.

Cajeta/Dulce de Leche

  1. Make sure Dulce de Leche is at room temperature and put in a squirt bottle, drizzle over the whipped creme icing.
  2. Set in fridge until ready to serve.

Notes

Created By | Pepper Weinglass

 

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