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Coconut Tres Leches Cupcakes Recipe

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4 from 45 reviews

  • Author: Sara
  • Total Time: 45 minutes plus at least 2 hours chilling
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

Coconut Tres Leches Cupcakes are soft, fluffy cupcakes soaked in a rich mixture of three milks and infused with tropical coconut flavor. Topped with a cloud of whipped cream and toasted coconut flakes, these moist, irresistible treats combine the classic Latin American tres leches dessert with a delicious coconut twist. Perfect for summer parties, birthdays, holidays, and special occasions.

Ingredients

For the cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 cup unsweetened shredded coconut, optional

For the coconut milk mixture

  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1/2 cup canned coconut milk

For the whipped cream topping

  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup toasted coconut flakes, for garnish

Instructions

  1. Preheat and prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners to ensure easy removal and even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture.
  3. Beat egg yolks: In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale and creamy, ensuring a light texture for the cupcakes.
  4. Add liquids and flavorings: Mix in the whole milk, vanilla extract, and coconut extract to the beaten egg yolks, blending well for a uniform batter.
  5. Combine wet and dry ingredients: Gradually fold the dry flour mixture into the egg yolk batter until just combined. If using, fold in the shredded coconut now to infuse the batter with texture and flavor.
  6. Beat egg whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form to create a fluffy structure for the cupcakes.
  7. Fold egg whites into batter: Gently fold the stiff egg whites into the batter in two additions, being careful not to deflate the mixture and preserving its lightness.
  8. Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full to allow room for rising during baking.
  9. Bake the cupcakes: Bake in the preheated oven for 18–22 minutes, or until the cupcakes spring back lightly when touched and a toothpick inserted into the center comes out clean, indicating doneness.
  10. Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preparing them for the milk soak.
  11. Prepare milk mixture: In a bowl, whisk together the sweetened condensed milk, evaporated milk, and canned coconut milk to create the tres leches soak.
  12. Poke holes and soak: Use a skewer or fork to poke several holes into each cooled cupcake. Slowly spoon 1–2 tablespoons of the milk mixture over each cupcake, allowing the liquid to be absorbed gradually for moistness.
  13. Chill cupcakes: Refrigerate the cupcakes for at least 2 hours to let the milk mixture soak fully into the cake for optimum flavor and texture.
  14. Prepare whipped cream topping: Beat the chilled heavy whipping cream with powdered sugar and vanilla extract until medium-stiff peaks form, creating a light and fluffy topping.
  15. Top and garnish: Pipe or spoon the whipped cream over the chilled cupcakes and garnish with toasted coconut flakes for added texture and tropical flair.
  16. Serve: Serve the cupcakes cold to enjoy the full flavor of the tres leches soak and refreshing coconut cream topping.

Notes

  • Don’t overmix: Fold the egg whites gently into the batter to keep the cupcakes light and airy.
  • Soak gradually: Add the milk mixture slowly to prevent the cupcakes from becoming overly wet. You may not need every drop.
  • Coconut flavor: For a stronger tropical taste, add a little extra coconut extract or use coconut whipped cream.
  • Make ahead: Bake and soak the cupcakes a day in advance. Add the whipped cream topping shortly before serving.
  • Storage: Keep refrigerated in an airtight container for up to 3 days.
  • Toasting coconut: Spread coconut flakes on a baking sheet and bake at 325°F (165°C) for 4–7 minutes, stirring once, until lightly golden.
  • Serving tip: These cupcakes taste best chilled, allowing the milk mixture to fully soak into the cake.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Cupcakes, Cakes
  • Method: Baking
  • Cuisine: Latin American-Inspired

Find it online: https://sarasplate.com/coconut-tres-leches-cupcakes-recipe/