Introduction & Inspiration
This Tres Leches Coconut Cupcakes recipe is a delightful fusion of two beloved desserts: tres leches cake and cupcakes. I’ve always been captivated by the moist, milky texture and rich flavor of tres leches cake. It’s amazing.
The idea of transforming that classic cake into individual cupcakes, infused with the tropical flavor of coconut, seemed like a perfect way to create a unique and irresistible treat. I love coconut.
I envisioned a tender, vanilla-infused cupcake soaked in a mixture of three milks (sweetened condensed milk, coconut milk, and heavy cream), and topped with a fluffy whipped cream and a sprinkle of cinnamon and fresh strawberries.
This recipe is the result of that vision, a perfect blend of flavors and textures in a delightful cupcake form. It’s a recipe that’s sure to impress.
Nostalgic Appeal
Tres leches cake, with its Latin American origins, is a dessert that evokes feelings of warmth, celebration, and cultural heritage. It’s often associated with special occasions and family gatherings.
Cupcakes, too, hold a special place in many hearts. They’re a classic treat that’s often associated with birthdays, parties, and celebrations.
Coconut, with its tropical flavor and creamy texture, is a beloved ingredient in many desserts and cuisines around the world.
These Tres Leches Coconut Cupcakes tap into those nostalgic elements, offering a unique and delicious twist on classic treats. They’re a perfect way to enjoy the flavors of tres leches cake and coconut in a new and exciting way.
Homemade Focus
This recipe is all about embracing the joy of homemade baking. Every element, from the vanilla-infused cupcakes to the three-milk mixture and the fluffy whipped cream, is made from scratch, using fresh, high-quality ingredients.
The process of making these cupcakes is relatively straightforward, but the results are truly exceptional. It’s all about combining the right ingredients in the right proportions.
Even the simple act of poking holes in the cupcakes and drizzling them with the milk mixture adds a personal touch. It’s a hands-on experience.
This recipe is a reminder that homemade desserts are always worth the effort. The flavor, texture, and satisfaction of creating something from scratch are simply unmatched.
Flavor Goal
The primary objective of this recipe is to create a cupcake that perfectly captures the essence of tres leches cake, with a moist, milky texture, a rich vanilla and coconut flavor, and a light and airy whipped cream topping.
The vanilla cupcakes provide a tender and subtly sweet base. Important base.
The three-milk mixture (sweetened condensed milk, coconut milk, and heavy cream) infuses the cupcakes with moisture and a rich, creamy flavor.
The coconut milk adds a tropical twist, complementing the vanilla and creating a unique and delicious flavor profile.
The whipped cream topping adds a light and airy element, balancing the richness of the cupcakes and providing a beautiful finish.
Ultimately, I wanted a cupcake that was both decadent and refreshing, a treat that would transport you to a tropical paradise with every bite.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Tres Leches Coconut Cupcakes so special:
All-Purpose Flour: This provides the structure for the cupcakes.
Cornstarch: This helps to create a tender and delicate crumb.
Baking Powder: This is the leavening agent, helping the cupcakes to rise and become light and fluffy.
Kosher Salt: A pinch of salt enhances the other flavors and balances the sweetness.
Butter (Softened): This adds richness, flavor, and tenderness to the cupcakes.
Granulated Sugar: This provides sweetness to the cupcakes.
Large Eggs: These bind the ingredients together and contribute to the cupcakes’ structure and richness.
Pure Vanilla Extract: Vanilla enhances the overall flavor of the cupcakes.
Thai Kitchen® Coconut Milk (Divided): This is used in both the cupcakes and the three-milk mixture, adding a rich coconut flavor and creamy texture.
Sweetened Condensed Milk: This is a key ingredient in the three-milk mixture, providing sweetness and a thick, creamy consistency.
Heavy Cream (Divided): This is used in both the three-milk mixture and the whipped cream topping, adding richness and a smooth texture.
Powdered Sugar: This sweetens the whipped cream topping.
Ground Cinnamon (for Serving): This adds a warm, spicy note and a beautiful garnish.
Sliced Strawberries (for Serving): These add a fresh, fruity element and a pop of color.
Essential Equipment
You’ll need a few basic tools for this recipe:
Two Muffin Tins: This is for baking the cupcakes.
Cupcake Liners: These prevent the cupcakes from sticking to the tins and make cleanup easier.
Medium Bowls (at least three): You’ll need bowls for whisking the dry ingredients, wet ingredients, and for making the three-milk mixture and whipped cream.
Whisk: This is for combining the ingredients.
Hand Mixer (or Stand Mixer): This is for beating the butter and sugar and for making the whipped cream.
Skewer: This is for poking holes in the cupcakes to allow the milk mixture to soak in.
Spatula: for many things.
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
For the Cupcakes:
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon 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
Step-by-Step Instructions
Let’s bake these delicious Tres Leches Coconut Cupcakes!
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: Combine 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 together until light and 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: Alternate Adding Dry Ingredients and Coconut Milk
Add half of the dry ingredients to the wet ingredients and mix until just combined.
Add the coconut milk and mix until just combined.
Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
Step 6: Bake the Cupcakes
Fill each cupcake liner with about 1/4 cup of batter.
Bake the cupcakes until they spring back when lightly touched and a toothpick inserted into the center comes out clean, about 24 to 26 minutes.
Step 7: Cool the Cupcakes
Let the cupcakes cool on a wire rack in the muffin tins.
Make the Milk Mixture:
Step 8: Combine Milks
While the cupcakes are cooling, make the milk mixture. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.
Step 9: Poke and Soak Cupcakes
Using a skewer (or a fork), poke holes all over the top of each cooled cupcake.
Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more. Continue until all the milk mixture is used.
Let the cupcakes sit for 30 minutes to allow the milk mixture to fully absorb.
Make the Topping:
Step 10: Whip Cream and Sugar
In a large bowl, beat the heavy cream and powdered sugar together until firm peaks form.
Step 11: Top and Garnish Cupcakes
Dollop spoonfuls of the whipped cream on top of each soaked cupcake.
Sprinkle the whipped cream with ground cinnamon and top with a sliced strawberry.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Cupcakes are dry.
Solution: You may have overbaked the cupcakes, or used too much flour. Be sure to measure the flour accurately and check for doneness with a toothpick.
Problem: Cupcakes are soggy.
Solution: You may have added too much of the milk mixture. Be sure to drizzle it gradually, allowing it to soak in before adding more. Also make sure to poke enough holes.
Problem: Whipped cream is runny.Solution: You may have under-whipped the cream.
Tips and Variations
Here are some extra tips and variations to customize your Tres Leches Coconut Cupcakes:
Tip: For a more intense coconut flavor, add 1/2 teaspoon of coconut extract to the cupcake batter.
Variation: Use different types of fruit for garnish, such as raspberries, blueberries, or mangoes.
Variation: Toast some shredded coconut and sprinkle it on top of the whipped cream for added texture and flavor.
Tip: If you don’t have a skewer, you can use a fork to poke holes in the cupcakes.
Variation: Add a layer of coconut cream frosting under the whipped cream for an extra-rich and creamy treat.
Variation: Add rum or other alcohol.
Serving and Pairing Suggestions
These Tres Leches Coconut Cupcakes are a delightful treat that’s perfect for any occasion. Here are some serving ideas:
Serve them chilled, straight from the refrigerator. The cold temperature enhances their moist, milky texture.
Pair them with a cup of coffee, tea, or a glass of milk.
Serve them as a dessert at a party, potluck, or holiday gathering.
Offer them as a special treat after dinner or as a refreshing snack.
Nutritional Information
Here’s an approximate nutritional estimate per cupcake (assuming the recipe yields 16 cupcakes):
- Calories: 350-400
- Fat: 20-25g
- Sugar: 25-30g
- Protein: 4-5g
These are estimates.
Enjoy these cupcakes in moderation as part of a balanced diet.
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Tres Leches Coconut Cupcakes
Description
This Tres Leches Coconut Cupcakes recipe is a delightful fusion of two beloved desserts: tres leches cake and cupcakes. I’ve always been captivated by the moist, milky texture and rich flavor of tres leches cake. It’s amazing
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon 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
Instructions
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: Combine 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 together until light and 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: Alternate Adding Dry Ingredients and Coconut Milk
Add half of the dry ingredients to the wet ingredients and mix until just combined.
Add the coconut milk and mix until just combined.
Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
Step 6: Bake the Cupcakes
Fill each cupcake liner with about 1/4 cup of batter.
Bake the cupcakes until they spring back when lightly touched and a toothpick inserted into the center comes out clean, about 24 to 26 minutes.
Step 7: Cool the Cupcakes
Let the cupcakes cool on a wire rack in the muffin tins.
Make the Milk Mixture:
Step 8: Combine Milks
While the cupcakes are cooling, make the milk mixture. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.
Step 9: Poke and Soak Cupcakes
Using a skewer (or a fork), poke holes all over the top of each cooled cupcake.
Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more. Continue until all the milk mixture is used.
Let the cupcakes sit for 30 minutes to allow the milk mixture to fully absorb.
Make the Topping:
Step 10: Whip Cream and Sugar
In a large bowl, beat the heavy cream and powdered sugar together until firm peaks form.
Step 11: Top and Garnish Cupcakes
Dollop spoonfuls of the whipped cream on top of each soaked cupcake.
Sprinkle the whipped cream with ground cinnamon and top with a sliced strawberry
Recipe Summary and Q&A
Let’s recap the recipe and answer some frequently asked questions:
Recipe Summary:
We made delicious Tres Leches Coconut Cupcakes by combining dry and wet ingredients for the cupcakes, baking them, poking holes and soaking them in a three-milk mixture, and topping them with whipped cream, cinnamon, and strawberries.
Q&A:
Q: Can I make these cupcakes ahead of time?
A: Yes! In fact, they’re often better when made a day ahead, as this allows the flavors to meld and the cupcakes to fully absorb the milk mixture. Store them in the refrigerator.
Q: Can I freeze these cupcakes?
A: It’s best to freeze the cupcakes before soaking them in the milk mixture. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw them at room temperature, then poke holes and soak them in the milk mixture before topping with whipped cream.
Q: Can I use a different type of milk in the three-milk mixture?
A: You can, but the combination of sweetened condensed milk, coconut milk, and heavy cream provides the best flavor and texture.
Q: I don’t have Thai Kitchen® coconut milk. Can I use a different brand?
A: Yes, you can use any brand of full-fat coconut milk.
Q: Can I make these cupcakes without the strawberries?
A: Yes, you can omit the strawberries or use a different type of fruit for garnish.