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Moist Tres Leches Cupcakes with Cinnamon Whipped Cream

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These moist tres leches cupcakes are soaked in a rich milk mixture and topped with warm, spiced cinnamon whipped cream, offering a tender, flavorful dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large eggs (room temperature)
  • 1 cup granulated sugar (200g)
  • ½ cup whole milk (120ml)
  • ⅓ cup vegetable oil (80ml)
  • 2 teaspoons vanilla extract
  • 1 cup sweetened condensed milk (300g)
  • 1 cup evaporated milk (240ml)
  • ½ cup whole milk (120ml)
  • 1 ½ cups cold heavy cream (360ml)
  • 3 tablespoons powdered sugar (23g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. In a large bowl, use an electric mixer to beat 4 large eggs and 1 cup granulated sugar on high speed for about 5 minutes, until pale and fluffy.
  4. Reduce mixer speed to low and carefully add ½ cup whole milk, ⅓ cup vegetable oil, and 2 teaspoons vanilla extract. Mix until combined but do not overbeat.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined.
  6. Divide the batter evenly among the liners, filling each about ¾ full.
  7. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean with a few moist crumbs.
  8. Remove cupcakes from oven, let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. In a bowl, whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, and ½ cup whole milk.
  10. Once cupcakes are cool, use a skewer or toothpick to poke 6-8 holes all over each cupcake. Slowly spoon about ⅓ cup of the milk soak over each cupcake, letting it absorb fully.
  11. Refrigerate the soaked cupcakes for at least 30 minutes to let the flavors meld and the texture set.
  12. In a chilled bowl, beat 1 ½ cups cold heavy cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until stiff peaks form.
  13. Pipe or spoon the cinnamon whipped cream generously onto each cupcake just before serving.

Notes

Do not overmix the batter to avoid dense cupcakes. Poke holes evenly to ensure the milk soak absorbs well. Use cold whipped cream and add it just before serving to maintain texture. Refrigerate soaked cupcakes for at least 30 minutes before topping. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: tres leches cupcakes, cinnamon whipped cream, moist cupcakes, easy dessert, tres leches dessert, cinnamon dessert, creamy cupcakes

Find it online: https://zorbmeal.com/moist-tres-leches-cupcakes-with-cinnamon-whipped-cream-recipe-easy-and-perfect/