Last updated on July 28th, 2025 at 09:31 pm
If you’ve ever fallen in love with the rich, milky magic of tres leches cake, let me introduce you to its party-perfect cousin: Tres Leches Cupcakes! These sweet little cups are soaked in a luscious blend of three milks and topped with fluffy whipped cream—all starting from a cake mix.
Whether you’re short on time, baking for a dinner party, or just craving a treat that’s soft, creamy, and totally satisfying, these easy cupcakes deliver big flavor with minimal fuss.
Ingredients for Tres Leches Cupcakes
For the Cupcakes:
- 1 box white or yellow cake mix (15.25 oz)
- 1 cup milk (instead of water)
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract (optional, but recommended)
For the Tres Leches Soak:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ½ cup heavy cream or whole milk
- 1 teaspoon vanilla extract
For the Whipped Topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes:
- Ground cinnamon
- Maraschino cherries
- Fresh strawberries
How to Make Tres Leches Cupcakes
Step 1: Prep and Bake the Cupcakes
Start by preheating your oven to 350°F and lining a muffin tin with cupcake liners (see Pro Tips for the best liner type). In a large bowl, beat together the cake mix, milk, oil, eggs, and vanilla until smooth, about 2 minutes.
Divide the batter evenly between 24 cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely in the pan.
Step 2: Make the Tres Leches Soak
In a bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla, and a pinch of salt. This is your dreamy tres leches soak that gives the cupcakes their signature moist texture.
Step 3: Soak the Cupcakes
Once the cupcakes are completely cool, poke at least 15 holes in each one using a skewer (a fork can work too, but the smaller holes from a skewer help absorb the liquid more evenly and with less mess).
To add the soak, you can spoon 2–3 tablespoons of the milk mixture over each cupcake gradually—or, for a much neater and more controlled method, use a syringe or small kitchen injector to squirt the soak directly into the holes. (I actually used a clean medicine syringe, and it worked perfectly!)
After soaking, cover the cupcakes and refrigerate for at least 4 hours, or overnight, so the milk fully infuses the cake.
Step 4: Make the Whipped Cream
Right before serving, whip the heavy cream, powdered sugar, and vanilla until soft to medium peaks form. You want it fluffy and spreadable, not stiff.
Pipe or spoon the whipped cream on top of each chilled cupcake and garnish with cinnamon or fruit if desired.
Pro Tips for Tres Leches Cupcakes
- Use silicone liners or bake directly in the pan
For best results, use silicone cupcake liners or bake the cupcakes directly in a well-greased muffin tin. Paper liners tend to soak through and can get soggy or fall apart overnight. If you do use paper liners, leave the cupcakes in the tin while they soak and serve them directly in the liners to keep their shape. - Poke lots of holes with a skewer—then use a syringe
For an easier, cleaner soaking process, poke at least 15 small holes in each cupcake using a wooden skewer. Then use a syringe or small kitchen injector to squirt the milk mixture directly into the holes. It’s so much tidier than spooning it on top—and helps the milk absorb more evenly! - Let them soak overnight
These are at their very best the next day! The texture becomes rich, soft, and perfectly infused. Just be sure to cover them and refrigerate. - Serve chilled with whipped cream on top
Tres leches is always best cold. Top with whipped cream right before serving and garnish with cinnamon or fruit if you’d like.
FAQs
Will I really use all of the milk soak?
You’ll definitely use a large portion of it! You may not use every last drop, but the more you can soak the cupcakes in milk, the more they will have a traditional tres leches flavor. It really, really looks like you have too much milk at first, but if you add it slowly to all the cupcakes and allow it to soak in a bit, you’ll end up using most of it.
Can I freeze tres leches cupcakes?
I don’t recommend freezing once they’ve been soaked. However, you can bake the cupcakes ahead and freeze them plain. When ready to serve, thaw, soak, and top with whipped cream.
Can I use Cool Whip instead of whipped cream?
You can, but just know that Cool Whip has a distinct flavor and sweetness that’s a bit different from fresh whipped cream. If you’re looking for a shortcut, canned whipped cream is another easy option with a more classic flavor. Just be sure to top the cupcakes right before serving, since both Cool Whip and canned whipped cream tend to deflate over time.
Can I make this as a cake instead of cupcakes?
Absolutely. Use a 9×13-inch baking dish, bake according to box instructions (add a few minutes if needed), and soak the entire cake with the milk mixture once cooled. Then top with whipped cream and slice into squares.
How long do these cupcakes last?
They’re best within 2–3 days. Store in the fridge in an airtight container.
These tres leches cupcakes are everything I love in simple desserts—easy to prep, loaded with flavor, and pretty enough to serve at any gathering. The cake mix makes things quick without sacrificing the rich, creamy texture we all love in classic tres leches. Whether you’re looking for easy cupcakes to bring to a party or experimenting with new cake mix desserts, this recipe is a total winner.
Let me know if you try them—and don’t forget to snap a pic before they disappear from the tray!
