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–+ servings
coconut tres leches cupcake on a white plate
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5 from 2 votes

Coconut Tres Leches Cupcakes

Delicious sponge cupcakes soaked in three milks and filled with a delicate whipped topping sprinkled with coconut flakes and topped with pineapple chunks.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Latin
Servings: 18 Cupcakes
Calories: 257kcal
Author: Vanessa

Ingredients

For the Cupcakes

  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs (divided)
  • 1 cup sugar
  • 1 teaspoon vanilla extract

For the Cream

  • 1 can of sweet condensed milk
  • 1 can of evaporated milk
  • 2 cups whole milk
  • 1 cup canned coconut milk

For the Frosting

  • Whipped Cream
  • 1 cup coconut flakes , toasted to decorate
  • 1 small can of pineapple pieces

Instructions

  • Preheat oven to 350 degrees F.
  • Divide the yolks from the egg whites and beat the egg whites until it turns white and has soft peaks. Slowly add the sugar in the form of rain while the egg whites are beating, after reaching the soft peaks point.
  • Separately, beat the egg yolks until they turn pale yellow. Add creamed yolks and vanilla to the egg whites. Finally, add sifted cake flour.
  • Place cupcake cups in a muffin baking pan, pour the mixture into the cupcake cups to fill halfway and bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. I also like to slightly touch the top of the cupcakes and if the top bounces back that means it's ready.
  • Mix the cream mixture with a hand mixer or in a blender. Pour about 1/4 cup of the mixture over each cupcake while still hot. Leave to cool and store in the refrigerator until chilled, about 1 hour.
  • Frost the cupcakes with whipped cream and decorate with coconut flakes and pineapple pieces.

Notes

  • After baking the cupcakes, make sure to poke holes into them using a toothpick and pour the mixture over each one while still warm.
  • Place the cupcakes in the fridge for an hour to let them cool off and soak in all that juicy yumminess before frosting them.
  • Store covered in the fridge for up to 3 days.

Nutrition

Calories: 257kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 121mg | Potassium: 259mg | Fiber: 1g | Sugar: 27g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 1mg