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Tres Leches Coconut Cupcakes

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Introduction & Inspiration

This recipe, “Tres Leches Coconut Cupcakes,” is a delightful fusion of two classic desserts: Tres Leches cake and cupcakes. It takes the signature element of Tres Leches – the soaking in a three-milk mixture – and applies it to individual, coconut-flavored cupcakes.

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The inspiration comes from a love for both Tres Leches cake, with its incredibly moist and flavorful texture, and the tropical, creamy taste of coconut.

These cupcakes feature a vanilla cake base, a soaking mixture of sweetened condensed milk, coconut milk, and heavy cream, and a simple whipped cream topping, garnished with cinnamon and sliced strawberries.

It’s a recipe that’s perfect for special occasions, potlucks, or any time you’re craving a taste of Latin America in a convenient cupcake form.

Nostalgic Appeal (with a Tropical Twist)

These cupcakes tap into the nostalgic appeal of both Tres Leches cake and classic vanilla cupcakes.

Tres Leches cake, a popular dessert in many Latin American countries, often evokes memories of family gatherings and celebrations.

Vanilla cupcakes, as we’ve discussed many times, are a timeless treat associated with childhood and simple pleasures.

The addition of coconut milk to both the cake and the soaking mixture adds a tropical twist, creating a unique and flavorful variation.

The combination of familiar elements with a new flavor profile makes these cupcakes both comforting and exciting.

Homemade Goodness

This recipe emphasizes making the cupcakes and the soaking mixture from scratch, ensuring a truly homemade and flavorful result.

Baking your own cupcakes allows you to control the ingredients and to achieve the perfect texture and moisture level.

The three-milk soaking mixture is the heart of this recipe, transforming the simple vanilla cupcakes into a decadent and flavorful treat.

The homemade whipped cream topping adds a final touch of lightness and sweetness.

It’s a recipe that celebrates the joy of baking and the satisfaction of creating something delicious from scratch.

Flavor Goal

The primary flavor goal is a moist, tender, and subtly sweet vanilla cupcake infused with the creamy, tropical flavors of coconut milk and the richness of sweetened condensed milk and heavy cream.

The vanilla cake base provides a classic vanilla flavor and a delicate crumb.

The three-milk mixture (sweetened condensed milk, coconut milk, and heavy cream) soaks into the cupcakes, creating an incredibly moist and flavorful texture. The coconut milk adds a distinct tropical note.

The whipped cream topping adds a light, airy, and subtly sweet element, balancing the richness of the cake and soaking mixture.

The cinnamon and strawberry garnish adds a final touch of spice and freshness.

It’s a flavor combination that’s both comforting and exotic, perfect for satisfying your sweet cravings and transporting you to a tropical paradise.

Ingredient Insights

Let’s break down each ingredient:

For the Cupcakes:

  • All-Purpose Flour: This provides the structure for the cupcakes.
  • Cornstarch: This helps to create a soft and tender crumb.
  • Baking Powder: This is the leavening agent, helping the cupcakes to rise and become light and fluffy.
  • Kosher Salt: This balances the sweetness and enhances the other flavors.
  • Butter (softened): This adds richness, tenderness, and flavor to the cupcakes.
  • Granulated Sugar: This provides sweetness to the cupcakes.
  • Large Eggs: These add structure, richness, and moisture to the cupcakes.
  • Pure Vanilla Extract: This enhances the overall flavor profile, adding a warm, aromatic note.
  • Thai Kitchen® Coconut Milk: This adds a subtle coconut flavor and contributes to the moist texture of the cupcakes. Using Thai Kitchen® brand is likely a suggestion for its quality and richness.

For the Milk Mixture:

  • Sweetened Condensed Milk: This adds sweetness and a thick, creamy texture to the soaking mixture.
  • Thai Kitchen® Coconut Milk: This reinforces the coconut flavor and adds richness to the soaking mixture.
  • Heavy Cream: This adds extra richness and creaminess to the soaking mixture.

For the Topping:

  • Heavy Cream: This forms the base of the whipped cream topping, providing a light and airy texture.
  • Powdered Sugar: This sweetens the whipped cream.
  • Ground Cinnamon (for serving): This adds a warm, spicy note that complements the other flavors.
  • Sliced Strawberries (for serving): These add a fresh, fruity garnish and a pop of color.

Essential Equipment

Here’s the equipment you’ll need:

  • Muffin tins (2 standard 12-cup): For baking the cupcakes.
  • Cupcake liners: To line the muffin tins and prevent sticking.
  • Medium bowl: For whisking together the dry ingredients.
  • Large bowl: For creaming together the butter and sugar, and mixing the batter.
  • Hand mixer (or stand mixer): For creaming the butter and sugar, mixing the batter, and whipping the cream.
  • Measuring cups and spoons: For accurate ingredient proportions.
  • Whisk: For combining the dry ingredients and for making the milk mixture.
  • Skewer: For poking holes in the cupcakes to allow the milk mixture to soak in.
  • Rubber Spatula

That’s a fairly standard list of baking equipment.

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

Cupcakes:

  • 2 cups all-purpose flour
  • 3 Tbsp. cornstarch
  • 1 ½ tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • ¾ cup Thai Kitchen® coconut milk

Milk Mixture:

  • ½ cup sweetened condensed milk
  • ½ cup Thai Kitchen® coconut milk
  • ⅓ cup heavy cream

Topping:

  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • Ground cinnamon, for serving
  • Sliced strawberries, for serving
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Step-by-Step Instructions

Let’s walk through the process:

  1. Make Cupcakes: Preheat oven to 350°F (175°C). Line two muffin tins with 16 cupcake liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until fluffy, about 2 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
  5. Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the coconut milk, mixing until just combined, then add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
  6. Fill Liners: Fill each muffin tin with ¼ cup of batter.
  7. Bake: Bake until the cakes spring back on top and a toothpick inserted in the center comes out clean, about 24 to 26 minutes.
  8. Cool: Let the cupcakes cool on a wire rack in the tins.
  9. Make Milk Mixture: Meanwhile, make the milk mixture. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.
  10. Poke Holes: Using a skewer, poke holes all over the top of each cupcake.
  11. Soak Cupcakes: Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more. This is the key step for creating the Tres Leches effect.
  12. Rest: Let the cupcakes sit for 30 minutes to allow the milk mixture to fully absorb.
  13. Make Topping: Make the whipped cream topping. In a large bowl, beat the heavy cream and powdered sugar until firm peaks form.
  14. Top Cupcakes: Dollop spoonfuls of whipped cream on top of each cupcake.
  15. Garnish: Sprinkle the whipped cream with ground cinnamon and top with a strawberry slice.
  16. Serve: Enjoy!

Troubleshooting

Here are a few potential issues and solutions:

  • Cupcakes Sinking: Overmixing or expired leavening agents may cause this.
  • Cupcakes Too Dry: This can happen if you overbake them or if you use too much flour. Make sure to measure the flour accurately and watch the cupcakes carefully while they bake.
  • Cupcakes Not Soaking Up Milk Mixture: Make sure to poke plenty of holes in the cupcakes to allow the milk mixture to penetrate. You can also use a fork to gently press down on the cupcakes to help them absorb the liquid.
  • Whipped Cream Not Whipping: Make sure your heavy cream is very cold before whipping. You can also chill the bowl and beaters in the freezer for a few minutes before starting.

Tips and Variations

Here are some ways to customize this recipe:

  • Different Cake Flavors: Use a different flavor of cake mix, such as yellow cake or lemon cake, for a different base flavor.
  • Add Coconut Extract: Add a teaspoon of coconut extract to the cupcake batter for an even more intense coconut flavor.
  • Toasted Coconut: Sprinkle toasted coconut flakes on top of the whipped cream for added texture and flavor.
  • Different Fruits: Use different types of fresh fruit for garnish, such as raspberries, blueberries, or sliced mango.
  • Make it a Cake: Instead of cupcakes, you can bake the batter in a 9×13 inch cake pan and soak it with the milk mixture.
  • Add a layer of fruit:

Serving and Pairing Suggestions

These Tres Leches Coconut Cupcakes are perfect for:

  • Special Occasions: They’re an elegant and delicious dessert for birthdays, holidays, or dinner parties.
  • Potlucks and Gatherings: They’re easy to transport and serve a crowd.
  • Brunch: They’re a sweet and satisfying addition to a brunch spread.
  • Cinco de Mayo: These are a festive treat.
  • Everyday Treats: They’re a perfect way to satisfy your sweet tooth any day of the week.

They pair well with coffee, tea, a glass of milk, or a tropical cocktail (for the adults!).

Nutritional Information

These cupcakes are a treat, so they contain sugar and fat from the butter, sugar, eggs, coconut milk, sweetened condensed milk, and heavy cream.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

It’s best to enjoy them in moderation as part of a balanced diet.

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Tres Leches Coconut Cupcakes


  • Author: Jessica

Description

This recipe, “Tres Leches Coconut Cupcakes,” is a delightful fusion of two classic desserts: Tres Leches cake and cupcakes


Ingredients

Scale

Cupcakes:

  • 2 cups all-purpose flour
  • 3 Tbsp. cornstarch
  • 1 ½ tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • ¾ cup Thai Kitchen® coconut milk

Milk Mixture:

  • ½ cup sweetened condensed milk
  • ½ cup Thai Kitchen® coconut milk
  • ⅓ cup heavy cream

Topping:

  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • Ground cinnamon, for serving
  • Sliced strawberries, for serving

Instructions

  1. Make Cupcakes: Preheat oven to 350°F (175°C). Line two muffin tins with 16 cupcake liners.

  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until fluffy, about 2 minutes.

  4. Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the vanilla extract.

  5. Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the coconut milk, mixing until just combined, then add the remaining dry ingredients and mix until just combined. Be careful not to overmix.

  6. Fill Liners: Fill each muffin tin with ¼ cup of batter.

  7. Bake: Bake until the cakes spring back on top and a toothpick inserted in the center comes out clean, about 24 to 26 minutes.

  8. Cool: Let the cupcakes cool on a wire rack in the tins.

  9. Make Milk Mixture: Meanwhile, make the milk mixture. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.

  10. Poke Holes: Using a skewer, poke holes all over the top of each cupcake.

  11. Soak Cupcakes: Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more. This is the key step for creating the Tres Leches effect.

  12. Rest: Let the cupcakes sit for 30 minutes to allow the milk mixture to fully absorb.

  13. Make Topping: Make the whipped cream topping. In a large bowl, beat the heavy cream and powdered sugar until firm peaks form.

  14. Top Cupcakes: Dollop spoonfuls of whipped cream on top of each cupcake.

  15. Garnish: Sprinkle the whipped cream with ground cinnamon and top with a strawberry slice.

  16. Serve: Enjoy!

Recipe Summary and Q&A

Recipe Summary: Tres Leches Coconut Cupcakes are moist, vanilla cupcakes infused with coconut milk, soaked in a three-milk mixture of sweetened condensed milk, coconut milk, and heavy cream, and topped with whipped cream, cinnamon, and a strawberry slice.

Q: Can I make these ahead of time? A: Yes, you can bake the cupcakes and make the milk mixture a day or two in advance. Store them separately in the refrigerator. Assemble the cupcakes (soak and top) closer to the serving time.

Q: How long do they last? A: Because of the soaking mixture, these cupcakes are best enjoyed within 1-2 days. Store them in an airtight container in the refrigerator.

Q: Can I freeze them? A: It’s not recommended to freeze these cupcakes after they’ve been soaked with the milk mixture, as the texture may change. However, you can freeze the unfrosted and unsoaked cupcakes for up to 2-3 months.

Q: Can I use a different type of milk? A: You can experiment with different types of milk, but the combination of sweetened condensed milk, coconut milk, and heavy cream creates the signature Tres Leches flavor and texture.

Q: Can I omit the coconut milk? A: You can, but the cupcakes will lose their distinct coconut flavor. You can substitute it with an equal amount of regular milk or heavy cream.

The History of Tres Leches Cake

To continue expanding this article, let’s explore the history of Tres Leches cake, the inspiration for these cupcakes.

Tres Leches cake, meaning “three milks” cake, is a sponge cake soaked in a mixture of three types of milk: evaporated milk, condensed milk, and heavy cream.

The cake’s origin is a subject of debate, but it’s widely believed to have originated in Latin America, with Nicaragua often cited as its birthplace.

Recipes for Tres Leches cake began to appear on Nestlé condensed milk cans in the 1930s or 1940s, which may have contributed to its popularity throughout Latin America.

The cake is incredibly moist and flavorful, thanks to the generous amount of milk it absorbs.

It’s often topped with whipped cream and sometimes garnished with fruit or cinnamon.

Tres Leches cake has become a beloved dessert in many Latin American countries and in the United States, with many variations on the classic recipe.

Our Tres Leches Coconut Cupcakes offer a fun and convenient way to enjoy the flavors of this classic cake in a smaller, individual format.

The Benefits of Using Cornstarch in Baking

Cornstarch, used in the cupcake batter in this recipe, is a common ingredient in baking that serves several purposes:

  • Tenderizing: Cornstarch helps to create a more tender crumb in cakes and cupcakes by inhibiting some of the gluten development in the flour.
  • Thickening: Cornstarch can also be used as a thickening agent in sauces, fillings, and custards.
  • Preventing Clumping: It’s often added to powdered sugar to prevent clumping.

In these Tres Leches Coconut Cupcakes, the cornstarch contributes to the soft and tender texture of the cupcakes.

The Art of Soaking Cakes

The technique of soaking the cupcakes in a milk mixture, as we do in this recipe, is a key element of Tres Leches cake.

Soaking the cake creates an incredibly moist and flavorful dessert.

Here are a few tips for soaking cakes successfully:

  • Poke Holes: Use a skewer, fork, or toothpick to poke holes all over the cake before pouring the soaking mixture. This allows the liquid to penetrate the cake more easily.
  • Pour Slowly: Pour the soaking mixture slowly and evenly over the cake, allowing it to absorb gradually.
  • Don’t Oversaturate: While you want the cake to be moist, avoid oversaturating it, which can make it soggy.
  • Chill After Soaking: Chilling the cake after soaking allows the flavors to meld and the cake to firm up slightly.

The three-milk mixture in this recipe is a classic combination for Tres Leches cake, providing a rich, creamy, and subtly sweet flavor.

The Importance of Room Temperature Ingredients

Using room temperature ingredients, such as butter and eggs, as often recommended, is crucial for achieving consistent and positive results.

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