Tres Leches Coconut Cupcakes

Introduction & Inspiration

I’m a huge fan of tres leches cake, with its incredibly moist texture and sweet, milky flavor. These Tres Leches Coconut Cupcakes, promising to deliver that same delightful experience in a cupcake form with a tropical twist, immediately captured my attention! They seemed like the perfect dessert for a special occasion, a summer gathering, or simply a satisfying treat.

My inspiration came from a love of both tres leches cake and coconut, and a desire to create a dessert that was both familiar and unique. I envisioned a cupcake that would be soaked in a sweet milk mixture, infused with coconut flavor, and topped with a light and airy whipped cream.

My goal was to find a recipe that was relatively straightforward, using readily available ingredients, but still yielding a truly authentic and delicious tres leches experience. These Tres Leches Coconut Cupcakes seemed to fit the bill perfectly: a from-scratch vanilla cupcake base, a three-milk soaking mixture with coconut milk, and a simple homemade whipped cream topping.

It seems to be a perfect dessert for sharing.

Nostalgic Appeal

These Tres Leches Coconut Cupcakes tap into several nostalgic elements, making them a comforting and appealing treat. Tres leches cake itself is a classic Latin American dessert, often associated with celebrations, family gatherings, and special occasions.

The cupcake format adds another layer of nostalgic charm, reminiscent of childhood treats, birthday parties, and bake sales.

The use of coconut milk adds a tropical twist, which might evoke memories of summer vacations, beach getaways, or other tropical-inspired desserts.

And the simple, elegant presentation of the cupcakes, with their whipped cream topping and sprinkle of cinnamon, is reminiscent of classic bakery treats, evoking a sense of homemade goodness and simple elegance.

Homemade Focus

These Tres Leches Coconut Cupcakes are made entirely from scratch, from the cupcake batter to the three-milk mixture and the whipped cream topping, emphasizing the satisfaction of creating a delicious and classic dessert from basic ingredients. You’re in control of every element, ensuring the freshest flavors and the highest quality.

I appreciate recipes that prioritize homemade elements, and this one certainly does. You’re whisking together dry ingredients, creaming butter and sugar, and making a luscious whipped cream from scratch. The three-milk mixture, a defining characteristic of tres leches cake, is also made from scratch, infusing the cupcakes with moisture and flavor.

The act of baking cupcakes, with their individual portions and simple batter, is often a rewarding and enjoyable baking experience. It’s a process that’s both manageable and satisfying.

And the aroma that fills your kitchen as these cupcakes bake, with the sweet scent of vanilla and the promise of a milky, soaked treat, is a delightful bonus.

Flavor Goal

The primary flavor goal of these Tres Leches Coconut Cupcakes is to capture the essence of traditional tres leches cake – an incredibly moist, milky, and sweet cake – with a subtle coconut twist. It’s a delicate balance of flavors and textures that’s both refreshing and satisfying.

The cupcake base, made with flour, cornstarch, baking powder, salt, butter, sugar, eggs, vanilla extract, and coconut milk, offers a tender, moist crumb and a subtle vanilla-coconut flavor.

The three-milk mixture, a combination of sweetened condensed milk, coconut milk, and heavy cream, is the key to achieving that signature tres leches moistness and sweetness. It soaks into the cupcakes, infusing them with flavor and creating an incredibly tender texture.

The whipped cream topping, made with heavy cream and powdered sugar, provides a light, airy, and subtly sweet contrast to the soaked cupcakes.

And the sprinkle of cinnamon and the optional strawberry slice add a final flourish of flavor and visual appeal.

Ingredient Insights

Let’s take a closer look at the ingredients.

For the Cupcakes:

All-purpose flour:

Cornstarch: This helps create a tender crumb in the cupcakes.

Baking powder:

Kosher salt:

Unsalted butter, softened:

Granulated sugar:

Large eggs:

Pure vanilla extract:

Thai Kitchen® coconut milk: This adds moisture and a subtle coconut flavor to the cupcake batter.

For the Milk Mixture:

Sweetened condensed milk:

Thai Kitchen coconut milk:

Heavy cream:

For the Topping:

Heavy cream:

Powdered sugar:

Ground cinnamon, for serving

Sliced strawberries, for serving (optional)

This a perfect list for this recipe.

Essential Equipment

You won’t need a lot of specialized equipment. Here’s what you’ll need:

Two muffin tins: For baking the cupcakes.

Cupcake liners:

Medium bowls (at least two): One for whisking together the dry ingredients, and one for the milk mixture.

A large bowl and an electric mixer (handheld or stand mixer): For making the cupcake batter and the whipped cream topping.

A whisk:

A skewer: For poking holes in the cupcakes to allow the milk mixture to soak in.

Measuring cups and measuring spoons.

That’s all the equipment you need!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

Cupcakes:

• 2 cups (240 g.) all-purpose flour
• 3 Tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups (300 g.) granulated sugar
• 3 large eggs
• 1 tsp. pure vanilla extract
• 3/4 cup Thai Kitchen® coconut milk

For the milk mixture:

• 1/2 cup sweetened condensed milk
• 1/2 cup Thai Kitchen coconut milk
• 1/3 cup heavy cream

For topping:

• 1 cup heavy cream
• 1/3 cup powdered sugar
• Ground cinnamon, for serving
• Sliced strawberries, for serving

These ingredients will made a delicious treat.

Remember to gather all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps. I’ll guide you through each stage.

Make the Cupcakes:

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two muffin tins with 16 cupcake liners.

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

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

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

Step 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.

Step 6: Bake. Fill each muffin tin with ¼ cup of batter. Bake until the cakes spring back on top and a toothpick inserted into the center comes out clean, about 24 to 26 minutes.

Step 7: Cool. Let the cupcakes cool on a wire rack in the tins.

Make the Milk Mixture:

Step 1: Whisk Ingredients. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.

Step 2: Poke Holes and Soak. Using a skewer, poke holes all over the top of each cupcake. Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more.

Step 3: Rest. Let the cupcakes sit for 30 minutes to absorb the milk mixture.

Make the Topping:

Step 1: Whip Cream and Sugar. In a large bowl, beat the heavy cream and powdered sugar until firm peaks form.

Step 2: Top Cupcakes. Dollop spoonfuls of the whipped cream on top of each soaked cupcake.

Step 3: Garnish. Sprinkle the whipped cream with cinnamon and top with a strawberry slice, if desired.

These steps are clear.

Troubleshooting

Let’s address some potential issues, and how to solve them:

Problem: My cupcakes are dry. Solution: You may have overbaked them, or used too much flour. Be careful not to overmeasure the flour, and check for doneness a few minutes before the recommended baking time. The milk mixture will add significant moisture, so don’t worry if the cupcakes seem a little dry before soaking.

Problem: My cupcakes didn’t absorb the milk mixture. Solution: Make sure you poked enough holes in the cupcakes with a skewer. Also, make sure the milk mixture isn’t too thick – it should be pourable.

Problem: My whipped cream isn’t forming firm peaks. Solution: Make sure your heavy cream is very cold. You can also chill the bowl and beaters for a few minutes before whipping.

Problem: The cupcakes are too sweet Solution: Reduce the sugar amount.

These solutions are easy to apply.

Tips and Variations

Here are some tips and variations:

Tip: For a more intense coconut flavor, add a few drops of coconut extract to the cupcake batter or the whipped cream.

Variation: Use different types of milk in the soaking mixture, such as regular milk, almond milk, or even a mixture of coconut milk and coconut cream.

Tip: If you don’t have a skewer, you can use a fork or a toothpick to poke holes in the cupcakes.

Variation: Instead of sliced strawberries, garnish the cupcakes with other fresh berries, toasted coconut flakes, or a drizzle of chocolate sauce.

Tip: For a smoother cupcake batter, make sure your butter and eggs are at room temperature.

Variation: Add a layer of coconut flakes to the batter before baking.

This recipe offers some variations.

Serving and Pairing Suggestions

These Tres Leches Coconut Cupcakes are a delightful and refreshing treat. Here are some serving and pairing ideas:

Serving: Serve the cupcakes chilled or at room temperature. The chilling time allows the milk mixture to fully soak into the cupcakes.

Pairing: * A cup of coffee, tea, or a glass of cold milk pairs perfectly with the sweet, milky, and coconut flavors. * These cupcakes are perfect for parties, potlucks, summer gatherings, or any occasion that calls for a special dessert. * Serve them as part of a dessert buffet or a brunch spread.

This dessert is perfect for any event.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. One cupcake may contain:

• Calories: 350-400
• Fat: 20-25 grams
• Saturated Fat: 12-15 grams
• Cholesterol: 60-80 mg
• Sodium: 200-250mg
• Total Carbs. 40-45 grams
• Dietary Fiber: 1-2 grams
• Sugars: 25-30 grams
• Protein: 4-6 grams

These cupcakes are a treat.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

Tres Leches Coconut Cupcakes feature a from-scratch vanilla cupcake base infused with coconut milk, soaked in a mixture of sweetened condensed milk, coconut milk, and heavy cream, and topped with homemade whipped cream and a sprinkle of cinnamon. They’re a delicious and elegant twist on the classic tres leches cake.

Q&A:

Q: Can I make these cupcakes ahead of time? A: Yes! You can bake the cupcakes and store them unfrosted and unsoaked in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage. The milk mixture and whipped cream can be made a day ahead and refrigerated. Assemble the cupcakes (soak and top) closer to the serving time.

Q: How long will the assembled cupcakes stay fresh? A: Once assembled, they’re best enjoyed within a day or two, as the cupcakes will continue to absorb the milk mixture and can become soggy over time.

Q: Can I use a different type of milk in the soaking mixture? A: Yes, you can experiment with different types of milk, but the combination of sweetened condensed milk, coconut milk, and heavy cream is what gives tres leches its signature flavor and texture.

Q: I don’t have a skewer. What can I use instead? A: You can use a fork, a toothpick, or even the tines of a fork to poke holes in the cupcakes.

Q: Can I add some fruits? A: Yes