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Creamy Tres Leches Cupcakes Recipe with Easy Dulce de Leche Buttercream

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These creamy tres leches cupcakes are moist, flavorful, and topped with a cinnamon-spiced dulce de leche buttercream, perfect for individual indulgence and easy celebrations.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) whole milk
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (75 g) unsalted butter, melted and cooled
  • ⅓ cup (100 g) sweetened condensed milk
  • ⅓ cup (80 ml) evaporated milk
  • ⅓ cup (80 ml) whole milk or heavy cream
  • ½ teaspoon pure vanilla extract (for soak)
  • 1 cup (225 g) unsalted butter, softened to room temperature
  • ½ cup (150 g) dulce de leche
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1–2 tablespoons heavy cream
  • ½ teaspoon vanilla extract (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until pale and fluffy.
  4. Lower mixer speed to medium and add whole milk, vanilla extract, and melted unsalted butter. Mix until just combined.
  5. Gently fold the flour mixture into the wet ingredients using a spatula until just combined.
  6. Divide batter evenly among the 12 cupcake liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Whisk together sweetened condensed milk, evaporated milk, whole milk or heavy cream, and vanilla extract for the soak.
  10. Poke several holes in each cooled cupcake with a skewer or fork. Slowly spoon or brush about 3 tablespoons of the milk soak over each cupcake. Let rest for at least 30 minutes or refrigerate for a few hours or overnight.
  11. To make the buttercream, beat softened unsalted butter until creamy. Gradually add powdered sugar, then mix in dulce de leche, ground cinnamon, and vanilla extract. Beat until fluffy, adding heavy cream to reach desired consistency.
  12. Frost each cupcake generously with the cinnamon dulce de leche buttercream using a piping bag or spatula. Optionally, sprinkle cinnamon or drizzle dulce de leche on top.

Notes

Do not skip poking holes in cupcakes before soaking to allow even absorption without sogginess. Use room temperature ingredients for best texture. Chill buttercream if too soft before piping. Refrigerate soaked cupcakes for best flavor and texture. For dairy-free version, substitute vegan margarine and coconut milk; for gluten-free, use almond flour.

Nutrition

Keywords: tres leches cupcakes, dulce de leche buttercream, cinnamon buttercream, moist cupcakes, easy dessert, Mexican dessert

Find it online: https://piperplate.com/creamy-tres-leches-cupcakes-recipe-with-easy-dulce-de-leche-buttercream/