Tres Leches Cupcake Recipe Easy with CoconutABy Ashton · Updated July 17, 2026 posted by Ashton on July 17, 2026 Okay, you guys, I have been OBSESSED with this tres leches cupcake recipe and I honestly cannot stop making it. Like, every week. Every. Single. Week. 😍 If you’ve never had tres leches cake before, let me just say — welcome to the best day of your life. This coconut version takes that dreamy, milk-soaked magic and turns it into perfect little individual portions that are absolutely ridiculous in the best possible way. We’re talking soft, airy cupcake vibes soaked in three kinds of creamy milks, topped with homemade whipped cream and toasted coconut flakes. Be still my heart. Whether you’re planning a Cinco de Mayo celebration, a mom’s birthday party, or you just need a sweet treat on a random Tuesday (no judgment, that’s me every week), this recipe is going to become your new favorite homemade cupcake recipe. Let’s do this! What Even Is Tres Leches and Why Should You Care? So glad you asked! Tres leches cake is a classic mexican-inspired dessert that originated in Latin America, and the name literally means “three milks” — because you soak a sponge cake in a mixture of three types of milk. It’s an iconic mexican dessert that has made its way onto tables everywhere, and honestly, I get it. The whole cake concept is absolutely genius. The sponge soaks up those creamy milks like a dream, and the result is this incredibly moist, custard-y, over-the-top delicious dessert that I literally can’t even describe without getting emotional. 😂 Now, turning it into cupcakes means perfect portion sizes, easier serving, and — my personal favorite perk — you get a corner piece experience with every single cupcake. No fighting over the edges, you guys. Everyone wins. I also love this twist because it’s SO easy to add coconut sweetness right into the mix! The Coconut Twist That Makes This Tres Leches Cupcake Recipe Special Okay, can we talk about coconut for a second? Adding coconut milk to the milk mixture is genuinely life-changing. Instead of using only whole milk, evaporated milk, and sweetened condensed milk (the classic trio), we swap in coconut milk as one of the three kinds of milk. The coconut tres leches combo is so good it should be illegal. You still get that ultra-soaked, pudding-like texture you know and love, but now there’s this tropical, slightly nutty coconut sweetness layered throughout every single bite. Then we top it all off with shredded coconut flakes — toasted, because we’re not savages — and suddenly this feels like a Cafe Rio restaurant-worthy dessert you made in your own kitchen. 🥥 If you love milky, dreamy desserts, you also have to check out this Rasmalai Cake Recipe for another incredible milk-soaked cake idea. So good! How to Make the Sponge Cupcake Base The secret to delicious tres leches cupcakes is starting with a really good sponge cake base. And yes — we’re making it from scratch! I know, I know, you could grab a boxed cake mix and honestly? That’s a totally valid easy way to go. But making it from scratch is so worth it and not even that hard, I promise. You’ll heat oven to 350°F and line your muffin tin with paper liners. I love using Reynolds Stay-Brite Cupcake Liners or foil liners because they hold their shape super beautifully. The cupcake bases start by separating large eggs — the egg yolks go into a large bowl and the egg whites go into a medium bowl. You’ll beat the egg yolk mixture until it’s pale yellow and fluffy, then beat your egg whites with an electric mixer or hand mixer until you hit stiff peaks. Folding those in creates the most magical airy cupcake texture. Don’t skip this step! Mixing the Batter and Baking the Cupcakes Alright, let’s talk batter! Once you’ve got your egg whites whipped to stiff peaks and your egg yolk mixture looking pale yellow and dreamy, it’s time to combine everything. In a small bowl, whisk together your dry ingredients — all-purpose flour (yep, just regular purpose flour!), baking powder, and a pinch of salt. Gently fold that flour mixture into the egg yolk mixture, then use room temperature egg whites and carefully fold those in too. We want to keep all that air we worked so hard to create, so no aggressive stirring, please! 😄 Add a splash of vanilla extract because — always. Then divide batter evenly into your prepared muffin tin. I use a heaping spoonful or a cookie scoop for this because it keeps things tidy and even. Bake until the cupcakes are golden and a toothpick comes out clean. Let those baked cupcakes cool to room temperature before the next magical step. Soaking the Cupcakes — the Best Part! HERE IS WHERE THE MAGIC HAPPENS, YOU GUYS. Once your baked cakes have cooled down, you’re going to poke holes all over the top of each cupcake — and I mean lots of little holes. Use a fork, a skewer, a chopstick, whatever you’ve got! This poke cake method is what lets all those creamy milks seep all the way down to the cupcake bases. Then you pour milk mixture — that gorgeous blend of coconut milk, sweetened condensed milk, and evaporated milk — slowly over the top of the cupcake. Be patient and let it absorb! This is the move that transforms a regular cupcake into a completely indulgent, ultra-moist, tres leche cupcakes situation. Store the soaked cupcakes in an airtight container in the fridge for at least a couple of hours (overnight is even better!). The longer they soak, the more incredible they get. Trust the process! 🙌 Making Homemade Whipped Cream for the Top Listen, I love a good cool whip shortcut as much as the next person — no shame! But if you have five minutes, making homemade whipped cream is SO worth it for these cupcakes. Grab your heavy cream (or heavy whipping cream — same thing!) from the fridge, pour it into a large bowl, add a little vanilla extract and a touch of powdered sugar, then beat at high speed with your electric mixer using the paddle attachment or whisk attachment until you hit soft peaks. For a slightly stiffer whipped topping that holds its shape on top of the cupcake, keep going until you’re just past soft peaks — but stop before it gets grainy! A big, generous dollop of that fluffy, creamy cloud on top of each cupcake is genuinely SO much better than buttercream frosting on these. The lightness just works perfectly with the already-rich, soaked cupcake base. Whipped topping forever! 💕 Toppings and Finishing Touches Okay, now for the fun part — decorating! Once you’ve piled that dreamy homemade whipped cream on top of each cupcake, it’s time to make them gorgeous. Sprinkle toasted coconut flakes on top — the toasted coconut adds this slightly crunchy, nutty contrast to the soft, soaked cupcake that is absolutely chef’s kiss. 🌴 Then add fresh strawberries on top because the tartness of the berry against all those creamy milks is just *perfection.* You can also add maraschino cherries if you want that classic tres leches cake look — so cute and festive! A tiny sprinkle of cinnamon over everything is the final touch that really makes the flavors pop. These cupcakes are honestly the best cupcakes I’ve ever made, and I’ve made A LOT. For more fruity dessert inspiration, this Strawberry Pie Recipe is another crowd-pleaser worth bookmarking. So pretty on a dessert table! Serving Ideas and Mexican Theme Dinner Pairings These cupcakes are basically begging to be served at a Mexican theme dinner, and I am HERE for it! Imagine ending a delicious dinner of chicken fajitas or honey lime chicken enchiladas with one of these dreamy little desserts. I literally die every time I think about it. They’d also be SO perfect after baked chicken taquitos, served alongside some awesome guacamole and your favorite Mexican rice from a Cafe Rio restaurant copycat spread. If you need new ideas for putting together a full dinner menu, this tres leches cupcakes recipe is genuinely the showstopper dessert you didn’t know you needed. They’re also amazing for a Cinco de Mayo celebration, obviously! And if you want to explore other fun, show-stopping dessert options for special occasions, I love this Cotton Candy Cake for parties or this gorgeous Pumpkin Tres Leches Recipe for a cozy fall twist on the classic. So many delicious tres leches variations to love! Tips, Tricks, and Why This Is a Foolproof Tres Leches Cupcake Recipe A few final things before you run to the kitchen! First — this tres leches cupcakes recipe works great in cupcake form because individual portions are so much easier to serve than a whole sheet cake or whole cake. Second, you can totally use a boxed cake mix as your sponge base if you’re short on time — it’s a super easy way to cut corners without sacrificing much. Third, store these in an airtight container in the fridge and they actually get BETTER overnight as the cupcake bases absorb more of the milk mixture. They’ll keep for up to three days! Also — this printable recipe card at the bottom has everything you need laid out simply. I also love pairing these with lighter dinner ideas so guests have room to enjoy dessert — highly recommend! If you’re into other fun cupcake and cake adventures, definitely check out this Pumpkin Roll Layer Cake next. Now go make these amazing cupcakes — you will NOT regret it! 🥥💕 Tres Leches Cupcakes Recipe Yield: 24 Servings Prep Time: 30 minutes Cook Time: 40 minutes Chilling Time: 2 hours Total Time: 3 hours 10 minutes Save this recipe for later: Save Pin Add to Google These Tres Leches Cupcakes bring all the magic of the beloved Latin classic into a perfectly portable, individual-sized treat. Each light and spongy cupcake is soaked in a dreamy three-milk mixture of sweetened condensed milk, evaporated milk, and heavy cream, then topped with a fluffy swirl of whipped cream and a dusting of cinnamon. Print Ingredients For the Cupcakes 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup (1 stick) unsalted butter, softened 1 cup granulated sugar 4 large eggs, separated 1 teaspoon pure vanilla extract ½ cup whole milk For the Three-Milk Soak 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk ½ cup heavy cream 1 teaspoon vanilla extract For the Whipped Cream Topping 2 cups heavy whipping cream 3 tablespoons powdered sugar 1 teaspoon vanilla extract For Garnish Ground cinnamon Maraschino cherries (optional) Fresh strawberry slices (optional) Instructions Preheat your oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners and lightly spray them with non-stick cooking spray.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3–4 minutes.Add the egg yolks one at a time, mixing well after each addition. Mix in the vanilla extract.Reduce mixer speed to low and alternately add the flour mixture and whole milk, beginning and ending with the flour mixture. Mix just until combined.In a separate clean bowl, beat the egg whites with clean beaters until stiff peaks form.Gently fold the egg whites into the batter in two or three additions using a rubber spatula.Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack.In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract until fully combined.While the cupcakes are still slightly warm, use a toothpick or skewer to poke 8–10 holes into the top of each cupcake, pressing all the way to the bottom.Slowly pour about 2 tablespoons of the milk soak over each cupcake, allowing it to absorb before adding more.Place the soaked cupcakes in the refrigerator for at least 2 hours, or overnight, to chill and fully absorb the milk mixture.In a large chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes.Pipe or dollop a generous swirl of whipped cream onto each chilled cupcake.Dust lightly with ground cinnamon and garnish with a maraschino cherry or fresh strawberry slice if desired. Serve immediately or keep refrigerated until ready to serve. Notes Make ahead: These cupcakes taste even better the next day after the milk soak has had more time to absorb — make them the night before your event! Storage: Keep cupcakes covered in the refrigerator for up to 3 days; add whipped cream topping just before serving for the best presentation. Stabilized whipped cream: If you need the whipped cream to hold up longer, add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of warm water while beating the cream. Don't skip the egg white folding step — separately beaten whites give these cupcakes their signature light, sponge-like texture that soaks up the milk mixture beautifully.
