Tres Leches Cupcakes with Orange Buttercream

dare you to eat just one

I created this recipe for our February 2010 Third Thursday event in honor of The Oscars.  There was a movie nominated called Milk of Sorrows, and, of course, my mind went to Tres Leches.  A traditionally hispanic dessert, it’s exact origins are disputed.  One bite, however, and there is no argument about how heavenly it its.

cooking information

• Yield: 24 Cupcakes
• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes

all ingredients

• 1 Box Yellow Cake Mix ***as well as the ingredients it calls for for 24 cupcakes***
• 1 Cup Whipping Cream
• 1 14-oz. Can Sweetened Condensed Milk
• 1 5-oz. Can Evaporated Milk
• 1 Small Tub Cream Cheese Icing
• 1 Small Tub Whipped White Icing
• Zest of 1 1/2 Oranges

recipe instruction

1. Prepare cupcake batter according to package’s instructions. Fill cupcake liners only halfway-full, instead of the 2/3-full usually suggested. Bake cupcakes.

2. While the cupcakes bake, whisk together the cream, sweetened condensed milk, and evaporated milk.

3. Prepare the icing by mixing, with electric beaters, the two icings and zest together, until completely combined.

4. Top each cupcake with a little of the triple-milk mixture hot out of the oven.

5. Just before serving, top each cupcake with more of the triple-milk mixture. Then, dollop on some of the buttercream.

cooking tips

• These cupcakes are extremely messy. The triple-milk mixture will soak through a cupcake liner. Just before serving, when you lift the cupcake from the tin, place it in an additional liner. Or, remove the liners altogether and serve with a finger-licking warning.
• Taste the icing after mixing it. If it is not orange-y enough, add the juice of one of the oranges you zested. Make the buttercream to your liking.