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Fluffy Tres Leches Cupcakes Recipe Easy Homemade with Strawberry Cream and Toasted Coconut

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Light and fluffy tres leches cupcakes topped with fresh strawberry cream and toasted coconut, offering a moist texture and a delightful crunch in every bite.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, separated, room temperature
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sweetened condensed milk
  • 1/2 cup (120ml) evaporated milk
  • 1/2 cup (120ml) whole milk or half-and-half
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 cup (75g) fresh strawberries, pureed or finely chopped
  • 1/4 cup (20g) toasted shredded coconut

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment cupcake liners.
  2. In a large bowl, sift together flour, granulated sugar, baking powder, and salt.
  3. Separate eggs; beat yolks lightly with whole milk and vanilla extract until smooth.
  4. Combine wet yolk mixture with dry ingredients, stirring gently until just combined.
  5. Whip egg whites with an electric mixer at medium speed until soft peaks form, gradually adding 2 tablespoons sugar until stiff peaks develop.
  6. Gently fold egg whites into batter in three additions using a rubber spatula.
  7. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. While baking, toast shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden and fragrant; set aside to cool.
  10. Whisk together sweetened condensed milk, evaporated milk, and whole milk or half-and-half to make the tres leches soak; set aside.
  11. Once cupcakes are baked, poke holes all over the top using a skewer or fork.
  12. Slowly spoon about 3 tablespoons (45ml) of the milk mixture over each cupcake.
  13. Refrigerate cupcakes for at least 30 minutes to allow soaking.
  14. Whip chilled heavy cream with powdered sugar until soft peaks form; fold in pureed or chopped strawberries gently.
  15. Pipe or spoon strawberry cream topping onto each cupcake once soaked and chilled.
  16. Sprinkle toasted coconut over the strawberry cream just before serving.

Notes

Whip egg whites to stiff peaks but avoid over-whipping. Fold gently to keep batter airy. Poke holes in cupcakes before soaking to ensure even absorption. Toast coconut carefully to avoid burning. Chill cupcakes for several hours or overnight for best texture and flavor melding. For dairy-free version, substitute coconut milk and coconut cream. Gluten-free flour blend can replace all-purpose flour if needed.

Nutrition

Keywords: tres leches cupcakes, strawberry cream, toasted coconut, fluffy cupcakes, easy dessert, moist cupcakes, homemade tres leches

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