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Coconut Tres Leches Cupcakes

Total Time

Prep: 35 min. + chilling Bake: 20 min. + cooling

Makes

about 1-1/2 dozen

Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste of Home Test Kitchen
Coconut Tres Leches Cupcakes Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 large egg whites, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup evaporated milk
  • 1/2 cup coconut milk
  • WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • Toasted sweetened shredded coconut

Directions

  1. Preheat oven to 350°. Line 18 muffin cups with paper liners.
  2. Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition.
  3. Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan.
  4. In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours.
  5. To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Nutrition Facts

1 cupcake: 342 calories, 16g fat (11g saturated fat), 47mg cholesterol, 226mg sodium, 44g carbohydrate (33g sugars, 0 fiber), 6g protein.

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