Coconut Tres Leches Cupcakes

 Celebrate Cinco de Mayo with these extra moist Coconut Tres Leches Cupcakes!

I’m usually all about chocolate but these cupcakes a divine!  After baking the cupcakes you poke lots of little holes in the top and pour on a milk mixture of sweetened condensed milk (I definitely licked the can clean), coconut milk, and half & half.  The milks seep down into the cupcake infusing it with coconut sweetness and makes it extremely moist.  Oh yeah!

And then to top it off you dollop on a spoonful (defiantly a heaping spoonful) of homemade whipped cream, sprinkle on some shredded coconut flakes and end with a cherry on top.  

Confession: I actually don’t like maraschino cherries but they just are too cute.  So if you don’t like them either then top it with a strawberry or raspberry.

If you are looking for dinner ideas for Cinco de Mayo you might be interested in trying my Baked Chicken Taquitos, Honey Lime Chicken Enchiladas, or slow-cooker Hawaiian Beef Tacos.  Enjoy!

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Tres Leches Cupcakes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12

Author Garnish & Glaze

Ingredients

For the Cupcakes:

• 1 1/2 cups flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 6 tablespoons butter room temperature
• 1 egg + 1 egg white room temperature
• 1 teaspoon vanilla
• 2/3 cup milk whole, room temperature

For the Milk topping:

• 1/2 cup sweetened condensed milk
• 1/2 cup half & half or evaporated milk
• 1/2 cup coconut milk

For the Topping:

• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• 3/4 cup sweetened coconut flakes
• 12 maraschino cherries pitted

Instructions

For the Cupcakes:

• Preheat oven to 350 degrees F and line a muffin tin with 12 cupcake liners (I used Reynolds foil lined cupcake liners).
• In a mixing bowl, whisk flour, baking powder and salt together and set aside.
• Cream butter and sugar together for 2-3 minutes in the bowl of an electric mixer using the paddle attachment. Mix in the vanilla and egg and then mix in the egg white. Alternate mixing in the flour mixture and the whole milk in 3 batches. Mix until just combined (scrape sides of bowl as needed).
• Spoon batter into cupcake liners (3/4 full) and bake for 17-20 minutes, until toothpick comes out clean. Let cupcakes cool in pan for 5 minutes and then remove to a cooling rack.
• Meanwhile, mix the sweetened condensed milk, half & half, and coconut milk together.
• Use a skewer to poke lots of holes in the top of each cupcake. Place the cooling rack of cupcakes on top of a rimmed cookie sheet (to catch drippings) and spoon milk mixture over the top of each cupcake. Refrigerate 30 minutes and then spoon the remaining mixture over the top.
• Refrigerate at least 1 hour (to allow milk to soak in) before adding topping and serving.

For the Topping:

• With an electric mixer, beat whipping cream and sugar just until stiff peaks form. Dollop onto cupcakes and then sprinkle with coconut flakes. Top with a cherry and serve. (Keep refrigerated until ready to serve.)

( Nutrition Facts do account for 1/2 cup of the milk mixture not making it into the cupcakes since it drips off the cupcake when pouring it on.)