Tres leches cupcakes

Tres leches cupcakes

Tres leches literally translates to three milks. The cupcakes (traditionally, a whole cake) are baked then soaked in a mixture of evaporated milk, sweetened condensed milk and cream. Can you imagine the rich velvety texture? The incredible aroma? The surprising thing is how the cupcakes do not crumble or get soggy after all that soaking. Speedy and the girls loved these tres leches cupcakes. There was a huge to-do after the last piece was gone from the fridge and both girls were complaining about how they were only able to eat so few pieces. And I baked a total of 18 cupcakes.

Tres leches is said to be popular in many Latin American countries. Its origin is attributed to Mexico, a claim disputed by Nicaragua. Wherever it originated, it’s enough to know that it is absolutely delicious. The cupcakes are easy enough to make, the soaking part is a bit messy though. But that may be because it’s my first attempt at making tres leches. Perhaps, next time, I won’t spill so much milk on the kitchen island.

Based on a recipe in Martha Stewart’s Cupcakes.


  1. 6 large eggs, separated
    1/4 tsp. of baking soda
    1/4 tsp. of salt
    1 c. of white sugar
    1/2 c. (or one half of a 225 g. block) of butter, melted and cooled
    1 c. of all-purpose flour
    3/4 c. of evaporated milk
    1/2 c. of cream
    3/4 c. of sweetened condensed milk
    whipped cream and ground cinnamon, for garnish


  1. Preheat the oven to 325oF.Line muffin pans with waxed paper cups (available in baking supply stores).

    Sift the flour.

    With an electric mixer, over medium speed, beat the egg whites, baking soda and salt until soft peaks form (see stages in beating egg whites).

    Lower the speed of the mixer and add the egg yolks and sugar. Continue mixing until smooth, about 30 seconds.

    Add the butter, folding it in (I used a spatula). Then, mix in the flour in three or four batches, mixing by hand (carefully, so as not to break the precious air bubbles that will add volume to the cupcakes) until the mixture is well blended.

    Pour the batter into the paper-lined muffin pans, filling them only a little halfway through. The cupcakes will rise tremendously during baking, trust me, and you don’t want the baked cupcakes to reach the brim of the paper cups for reasons that I will explain later.

    Bake the cupcakes in a preheated 325oF oven for 25 minutes.

    Meanwhile, stir together the three milks.


    So now you have your baked cupcakes. Like I said, I baked a total of 18 but I think it would have been better if I had spread the batter over 24 molds so that the risen and baked cupcakes didn’t reach the brim. Some of them did and it made the brushing with milk part a bit difficult.

    While the cupcakes are warm, poke holes in them all the way to the bottom. Several holes per cupcake, about a dozen to a dozen and a half. I used a wooden toothpick at first, it didn’t work (the holes were too small) so I got a bamboo skewer (barbecue stick) and used that instead.

    Get your three milk mixture and brush it little by little on the tops of the cupcakes. Wait for the cupcakes to absorb the milk before brushing again.

    This is the part that takes a little time and a lot of patience.

    Patience has never been one of my virtues and I started POURING the milk mixture into the cupcakes. And pools formed around them. I was so convinced that I ruined everything. So I decided that before wasting any more time, and cupcakes, I might as well see first if what I had so far was edible. I took one cupcake — see the empty hole?


    It was so delicious, I finished the it in less than three minutes. I was also very hungry. Stress makes me hungry. And I was stressed out because I was staring too much at the spilled milk all over the top of the kitchen island that I knew I’d have to clean up.

    So continued pouring the milk, little by little, until the cupcakes looked swollen and wouldn’t take any more liquid. That’s when I stopped and let the cupcakes cool. Everyone arrived, saw them, wanted to know if they could be eaten already and I told them the cupcakes were supposed to be topped with whipped cream and sprinkled with ground cinnamon first. Sam volunteered to take care of the whipped cream, I let her, and below is the result.


    These are very rich and very tasty cupcakes. I’ve never really been a fan of sweetened condensed milk until lately. After baking these tres leches cupcakes and making Vietnamese iced coffee, I’m a convert.

    Next time, I’ll bake the cake version of tres leches. I’ll take photos of the preparation of the batter. Consider these cupcakes as a teaser. :)

Cooking time (duration): about an hour

Number of servings (yield): 18 to 24 cupcales

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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92 Responses

  1. LeiCerv says:

    what’s with these tres leches goodies,PW has the cake version posted same day as your cupcakes…gotta try gotta try…bye diet hello more condensed milk.

    ms connie, i am an avid reader and i have tried some of your recipes. they all taste great!

    • Connie says:

      Really? LOL Tres leches conspiracy…

      • Zynnie says:

        I vowed never to make this cake again as I’ll just devour the whole cake :) great idea making them as cupcakes, but did they leak in the bottom or are they portable-friendly?

        Btw, I forget the site, but they made a chocolate version- choco cake base & choco chips melted in the cream mixture & choco whipped cream!

      • karen says:

        i saw PW’s post, too! as if that’s not enough, my friend posted a picture of her tres leches cake on facebook account just a while ago.

  2. Joeanne says:

    Hi Miss Coney! Looks yummy! I do a variant of this too using gata (the canned one) and condensed milk (got it from a recipe actually haha, was planning to do tres leches but kulang sa evap, but may gata so I used it) tastes a bit different, para naman syang coconut cream cake. But I agree! kaka-test ng EQ yung pagwait until magsettle yung cream waaa! Will try your recipe using the three milk one of these days!

    BTW, may I ask Miss Coney what the frosting you used here is? Is it buttercream or the butter + confectioner’s sugar+ vanilla variety? Thank you!

    • Connie says:

      Whipped cream. It says right there in the list of ingredients. Says so in the text as well. And you’re spelling my name wrong. :)

    • layla baker says:

      First off, I would like to say that your website is simply fantastic… I had fun just looking at all the different creations. I wanted to tell you a little about a new book that has recently come out. Cupcakes, Cupcakes & More Cupcakes! by Lilach German is a literally sweet recipe book, filled with creations ranging from classic New York Cheescake to Cranberry Pumpkin Seed. Some are very sophisticated, targating the adult crowd and then some are perfect for children birthday parties and family get togethers… theres something for everyone. Lilach German is a Le Cordon Bleu Chef and it shows through this book. For example, Oreo cupcakes and Peanut Butter and Jelly cupcakes for kids… and celebration cupcakes for weddings, baby showers and passover. It has includes stunning photos and addictional healthy recipes with different ingredients like green tea and lavender as well.This books becoming a great hit! Order today!

      • haidee says:

        hi ms cons, naku fan ka na rin pala ng sweetened condensed milk. baka magustuhan mo na rin ang dulce de leche. i baked a dulce de leche cheesecake last week and it was so good. later i’m gonna make banofee pie. im going to try this recipe of tres leches next week, puro sugar na katawan ko hehehe.

        • Connie says:

          I tried making dulce de leche from sweetened condensed milk about two weeks ago. After more than an hour in the oven the milk was still too thin and light colored. Shocking really because we used to boil the milk in the unopened can a decade ago and get perfect caramel (see photo). I suppose the quality of local condensed milk has changed a lot since.

          • haidee says:

            i made dulce de leche last week, i boiled 4 unopened cans of alaska condensed milk and slow simmered it for 3 hours ss stovetop(tagal ng paghihintay) but worth it naman ms. cons. sarap, grade 3 pa ako huling nakatikim nito hehehe). mas masarap talaga sya ms. cons kesa sa oven gawin, yung iba lang takot baka raw sumabog, basta wag lang mauubusan ng water, safe naman gawin at low fire lang talaga. my dad used to do this nung bata pa ako when i got sick, dapat sa akin matatamis lang we call it yema noon, palaman ko sa pandesal.later ko na lang nalaman na dulce de leche pala ang tawag dun and famous sa argentina. tama ka ms. cons, naiba naang quality ng mga condensed milk ngayon, dati saglit lang pakuluan, malagkit na agad. nakagawa tuloy ako ng banoffee pie at dulce de leche cheesecake. i wanna send you sana the recipe baka kako you might wanna try kasi it’s really masarap the dulce de leche cheesecake kaya lang po i don’t know your email address.

          • Lidia Herrera says:

            Hello, your Tres Leches Cupcake looks beautiful and delicious!!! I’ll made them soon. Congrats!!!

          • LOURDES says:

            Hi Connie

            I make my own version of the tres leche, to help the process along for me since I really don’t have enough time in my schedule to bake….I do use the box cakemix…you will need….1 box of the Classic white cake mix….follow the instructions on box…..for the mixture I use one can of sweet and condense milk…one can of the Goya cream of coconut and 1/4 cup of pineapple juice….After the cake is done…take out oven and use the bottom of a mixing spoon to poke the holes in the cake…the more holes the better it will absorb the milk mixture..once that is done pour the milk mixture evenly and put in the refrig for about 2hrs…For the topping just use cool whip and garnish with shredded coconut and pinapple slices if you desire….Omg it is so good…Everytime there is a function I am ask to make it…it is so moist, rich and creamy is awsome

          • Andrea says:

            I tried this very good recipe for dulce de leche and it’s much much faster than boiling it in a can. It’s also tastier. If you’re interested, the link is here: It’s INCREDIBLE, I promise. I used it for banoffee pie and it’s amazing.

          • marisol says:

            i love tres leches and cupcakes now i can eat it all at once yaaay

          • Toni Holguin says:

            Try putting a opened can of sweetened milk, with water up to about the middle of the can in a crock pot on low over night and the milk turns to dulce de leche. Nice caramel color and its delis!

  3. ingrid says:

    hello ms. Connie! naku i will try this mukhang super yummy ito pero lagot ako kay hubby kc baka tumaas ang blood sugar ko. anyways, i saw a similar technique with Malva Pudding done by Art Smith. He poked the pudding while its hot then drowned it with sauce. He said it’ll keep the pudding sweet and moist. I can’t wait for you to experiment with the recipe as cake. More power ms. Connie.

  4. diane says:

    i baked tres leches cupcakes this afternoon. and it ended up tasting like puto with milk sauce =D hahahaha i dunno if it’s supposed to taste like that or something just went wrong in my baking.

  5. Tess says:

    Hi, Ms. are my inspiration!

    Can kind of cream did you use for this it heavy cream or nestle cream?

    Thanks and more great recipes to come!

    • Tess says:

      I mean what kind of cream did you use?

    • Connie says:

      Any kind of cream will do.

      • princess says:

        hi ms connie,

        how do you make the whipped cream? do you add sugar (how much) or you just whip the cream up?

        as for the cream that you mix with the the 2 other milk, it’s the same cream that i’ll use for the whipped cream only its liquid type right?

        pardon my ignorance on these subject.


        • Connie says:

          Some recipes require sugar to be added to whipped cream. Whipping is done with a wire whisk or an electric mixer.

          Yes, the cream you add to the two milks is cream in its original state.

          • princess says:

            thanks! for the quick reply.

            im so excited to make try this but i dont have paper cups with me now (by the way, how do you wax paper cups? or are pre-waxed paper cups available in grocery stores?).

            what would be the effect if you dont place the cupcakes in paper cups or but only on non stick muffin pans? this is for trial and family consumption only. :)

          • Connie says:

            You buy them waxed. Not in the grocery but in baking supply stores like Living Well or Cooks Exchange.

            If you don’t mind serving them directly from the muffin pan, well, presentation is always secondary.

          • bridj says:

            I have tried the Tres Leches cake when i attended a birthday of an El Salvadorian friend in California, that was my 1st time to eat such cake and it was really good.

            I want to try this at home tomorrow but I don”?t have whipped cream at home and don”?t have time to drop by the grocery. Would a chilled all purpose cream be a good substitute to a heavy cream?

            Thanks and more power :)

          • Macy says:

            I’m thinking I’ll use syringe to transfer the milk mixture to the cupcakes. Less drips and you can equally distribute the amount of milk per cupcake kse meron measurement sa gilid. I don’t think I have the patience din to brush it. Hehehehehe.

          • haidee says:

            you could use a squirt bottle to inject the milk mixture in the cupcakes, it way easier and not messy. =)

      • Maureen says:

        I think they are asking if you use heavy/whipping cream or half-and-half, because that is what I was wondering.

  6. jkb says:

    how many syringe sqirts per cupcake?

  7. farrah says:

    hi miss connie! i just wanna ask the proper way to store these cupcakes. i made them just awhile ago and put the milk mixture too. yet, i need them tom evening for a party. i have no time to do them tom that’s why i opted to make them tonight. i’m not sure if i will put it in the ref. they might turn hard. hope to hear from you. i can’t wait to let my relatives try your recipe. thanks again!

    • Connie says:

      In the fridge in an airtight container.

      • Melacane says:

        Dear Connie,

        Hi I deconstructed/revised a cupcake recipe for my birthday last November, one of the steps I added was inspired by your tres leches recipe, the one where you soak the cupcake in milk. (My recipe is in my blog.) I just wanted you to know that I do give you credit for the idea. I just started to post the food I cook in my blog since I just acQuired a camera. Good day and again thank you.


  8. Michelle says:

    These cupcakes were a hit at the party! I made some with whipped cream and some with Dulce de Leche buttercream and OMG…Good.

    I got the buttercream recipe from Playing House Blog and it was adapted from Joy the Baker.

  9. elles says:

    ms. connie, pwede po ba ang half and half o kaya heavy cream?

  10. jennifer que says:

    hi miss connie i would just like to ask im planning to double the recipe,but my oven can only bake for 24 cupcakes,if the 24 leFt unbaked,will the pRoduct be afFected?like it would not rise that much?and wen u said using hand,does that mean using the spatula or really your hands?sorry im not really that familiar to baking.

    • Connie says:

      By hand means manual as against mechanical (i.e., using an electric mixer).

      Please retype the question containing “leFt unbaked,will the pRoduct be afFected” and I’ll answer your question.

  11. JENNIFER says:


  12. Bianca says:

    the recipe looks great but a little bit of advice. Tres Leches is not topped with whipped cream, its topped with marshmallow. looks good none the less :0)

    • Connie says:

      I wish you’d you’d check your facts first — some versions have marshmallow FROSTING which is not the same as plain marshmallow. It’s not, however, a universal standard.

  13. saira says:


    I am making cupcakes for a friends wedding and she requested Tres leches cupcakes, how long on average does it take for these to be made? I am wondering because I need to make 300 and am getting an average time to make them in my mind. Thanks!

    • Connie says:

      That really depends on how fast you work, how large you oven is and how many cupcake pans you have.

      • Kristine says:

        hi ms. connie,

        when you use cupcake liners, do you still grease the slots on the cupcake pan?


        • No. But just out of curiosity, why did you think that might be necessary?

          • Kristine says:

            i’m just paranoid that the liner might also stick on the pan. :-p hehehe

            i recently attended a baking class for newbies and sadly our instructor did not talk much on the process of lining and greasing the pans. she likewise didn’t dwell much on using the oven and how you can it make it your bestfriend when baking [i recently asked a question on preheating in your other recipe :-p]. so i’m just relying really on helpful sites like yours for all my other questions.

            thanks you very much for sharing your recipes and tips.

          • Ooohhh, you should ask for your money back. :-P

  14. Kristine Busson says:

    Ah! Another winner. Tried and tested. Follow the tips and youll achieve the perfect cupcakes! Thanks Ms Connie. Slurps from Emma :)

  15. Liza M. Calizo says:

    Hello, Ms. Connie. I made tres leches cupcakes using your recipe yesterday. My daughters aged 14, 12 and 10 loved them :) Even my mother, who’s never been a fan of anything sweet due to diabetes, tried a piece and she loved it!

    Gonna give your banana-choco cupckes a try soon :) Thanks for the great recipe :)

  16. jess says:

    Hello ms connie. Just really curious why we add salt and baking soda to the egg whites. Does it help to stabilize the egg whites when brought to stiff peaks?

  17. jess says:

    Hello ms connie. Just really curious why we add salt and baking soda to the egg whites. Does it help to stabilize the egg whites when brought to stiff peaks?

  18. Dot says:

    I always wanted to try baking these-thank you for the recipe!

  19. CJ says:

    yummy. I’ll try this recipe today =)

  20. Cris Jose says:

    Nice banner…:)

    I’m afraid to try this recipe… if I taste one I might not be able to stop… (LOL)… bagay sa brewed coffee without cream…

  21. apdl says:

    why is it that whenever i bake cupcakes I end up with cupcake holes…buti nga ikaw isa lang..hahah…thanks for the recipe..looking at this is making me extremely hungry.

  22. Connie says:

    Exactly what happened with us. So they were gone overnight. LOL

  23. Connie says:

    Di ba it’s the cook’s privilege to taste his creation before serving? O, eh di may holes hehehehe

  24. shoppingera says:

    hehehe..of course, the cook has to be the one to try the “masterpiece” before anybody else.. i don’t think i would bravely try this one, hehehe..i’ll wait for your cake version! thx to you! (terima kasih in bahasa malaysia) :)

  25. SenzaSonno says:

    Hi Miss Connie!

    Where do you buy your baking supplies? Anyplace close to Antipolo?

    I made the tres leches cake a few days back. Super sinful :P Will try this out, soon.

  26. Connie says:

    I buy from a lot of places! The local Shopwise branch, Landmark, Cooks Exchange, Living Well, Gourdo’s…

  27. farrah says:

    hi miss connie! can i bake this in a cake pan without the need to change the measurements?

  28. SenzaSonno says:

    Where’s Living Well? I’m just over in Valley Golf and I buy from pretty much the same other places lol.

  29. Connie says:

    Living Well: Podium and Mall of Asia.

  30. SenzaSonno says:

    Mine didn’t rise as much. Took me a long time to put them in the oven due to a problem with my thermometer, so that might be why. I used a scoop to pour out the milk mixture. Yummmmmmy!

  31. Connie says:

    Yes. I’m just not sure what size of cake pan you will need.

  32. farrah says:

    hi miss connie,
    wanna ask what whipped cream did you use?homemade or the ones bought in the groceries?would it be okay to use the ready made ones?thanks.

  33. Connie says:

    In this case, canned whipped cream — the one that comes with a nozzle.

  34. Michelle says:

    Hi there! I just made these cupcakes today. Whew are they good. Found your site looking for a recipe specifically for Tres Leches CCs and decided to go with this one. Of course Fed Ex delived my baking cups after I was almost finished with the CC. LOL I ended up using foil liners and it worked great.

    I just need to put the whipped cream on and they are going to a birthday dinner. I just started a blog and will post pictures, recipe review and link your site. :)

  35. Connie says:

    In Martha Stewart’s cookbook, lined foil cups were recommended. I just didn’t know where to get them so I used what was available. :)

  36. ara says:

    super yummy! I tried it today ..woohooo!!!

  37. Diane says:

    These were the most amazing cupcakes I have ever made or tasted in my entire life!! I am forwarding this recipe on to all my friends!This recipe is so easy too. I would make it all the time, except I don’t want to weigh 300 lbs! Pictures were most helpful. Used foil and paper cups no leaks! Also made half the recipe, I only have a 12 cupcake pan, worked out perfectly!

  38. Connie says:

    Adults and kids alike love tres leches. My teenage girls fought over the last few cupcakes hehehe

  39. Donna GM says:

    there’s foil cups available at japanese stores. saw one at Japan home at Star mall :)

  40. rubi amelia says:

    I love the way you explain the process, we are having a BBQ today and I ll be making this and some Buñuelos, wich me luck haha, thank u for posting this, is great!

  1. September 23, 2010

    […] I baked cupcakes. Speedy and the girls loved it so much that they have been asking me to make tres leches cupcakes again. But I didn’t because the process of brushing the hot cupcakes with the three-milk […]

  2. September 30, 2010

    […] need to properly deconstruct the chocochip mint cupcakes to make a home version but there is a tres leches cupcake recipe in the archive in case you want a more accurate description of what it […]

  3. May 4, 2011

    […] need to properly deconstruct the chocochip mint cupcakes to make a home version but there is a tres leches cupcake recipe in the archive in case you want a more accurate description of what it […]

  4. May 15, 2011

    […] the basic sponge cake recipe that I used was a real keeper. It’s the same recipe I use for my tres leches, one adapted from a recipe in Martha Stewart’s Cupcakes cookbook. I’ve used that recipe […]

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