Coconut Tres Leches Cupcakes are a delightful twist on the classic tres leches cake, combining the rich, creamy goodness of three types of milk with the tropical flavor of coconut. These moist, fluffy cupcakes are soaked in a sweet coconut milk mixture and topped with a light, airy whipped cream frosting, making them the perfect treat for any occasion. Whether you’re hosting a party or simply indulging in a sweet craving, these cupcakes are sure to impress!
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra shredded coconut for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Prepare the Batter
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined and fold in the shredded coconut.
Step 3: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Prepare the Milk Soak
In a mixing bowl, combine the evaporated milk and sweetened condensed milk. Once the cupcakes are completely cool, poke several holes in the top of each cupcake using a skewer or fork. Slowly drizzle the milk mixture over the cupcakes, allowing it to soak in.
Step 5: Make the Whipped Cream Frosting
In a large bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Once the cupcakes have absorbed the milk, top each cupcake generously with the whipped cream frosting. Sprinkle with extra shredded coconut for garnish.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut if you prefer a less sweet flavor. However, you may want to adjust the sugar in the recipe to balance the taste.
How should I store leftover Coconut Tres Leches Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled!
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes a day ahead and soak them in the milk mixture. Just add the whipped cream frosting on the day you plan to serve them.
What other flavors can I add to the cupcakes?
You can experiment with different flavors by adding lime zest, almond extract, or even a splash of rum to the batter for a unique twist.