Tres Leches Cupcakes

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Moist, delicious Tres Leches Cupcakes made easy with a cake mix! Topped with homemade whipped cream and a dusting of ground cinnamon, these cupcakes are perfect for any celebration.

A colorful cupcake topped with whipped cream and a dusting of cinnamon, placed on a white plate with fresh berries.

John and I are always on the lookout for light desserts in individual servings, and these tres leches cupcakes have quickly become a favorite in our home.

Inspired by our own twist on the traditional tres leches cake, these cupcakes are incredibly easy to make using a boxed cake mix.

They’re wonderfully moist, thanks to a blend of three different milks, and are topped with a fluffy whipped cream and a dusting of ground cinnamon.

Perfect for any celebration or just a sweet treat to enjoy at home!

Looking for other cake mix recipes? Try our Halloween truffles, earthquake cake, and lemon poke cake recipes.

A close-up of a cupcake topped with whipped cream and a dusting of cinnamon, surrounded by fresh blackberries and blueberries on a white plate.

Tips for the Best Tres Leches Cupcakes


Use Sturdy Cupcake Liners: To prevent the liners from becoming too soft and soggy, opt for sturdy, high-quality liners. This helps them hold their shape better when soaked with the milk mixture.

Use a Pastry Brush for Even Soaking: When applying the milk mixture, use a pastry brush for more control. This helps ensure that each cupcake is evenly soaked without making a mess.

An overhead shot of a cupcake topped with whipped cream and a dusting of cinnamon on a white plate, surrounded by scattered fresh berries.

Storage Instructions

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best results, keep them chilled until ready to serve.

The whipped cream topping can be added just before serving to keep it fresh and fluffy.

FAQs (Frequently Asked Questions)

Absolutely! While white or yellow cake mix is traditional, you can experiment with other flavors like vanilla or even chocolate for a twist on tres leches cupcakes.

If you don’t have a pastry brush, you can carefully spoon the milk mixture over the cupcakes. Be sure to do this slowly to ensure the mixture soaks in evenly.

Yes, store bought whipped topping similar to Cool Whip works well.

Freezing these cupcakes is not recommended as the texture might change. It’s best to enjoy them fresh or within a few days of making them.

A single cupcake in a colorful liner, topped with whipped cream and a dusting of cinnamon, with a fresh blackberry and blueberry on the plate.

Tres Leches Cupcakes

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Author: Kimberly
Prep Time: 20 minutes
Cook Time: 16 minutes
Cooling Time: 20 minutes
Total Time: 56 minutes
Servings: 20 Servings


For the Cupcake Batter:

  • 14.25 ounce box white cake mix, plus ingredients listed on the box
  • 3.4 oz package vanilla instant pudding mix
  • ¾ cup sour cream

For the Three Milks Mixture:

For the Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh berries for garnish, optional
  • Ground cinnamon for garnish, optional


Make the Batter:

  • Preheat your oven according to the cake mix instructions. Line a muffin tin with sturdy cupcake liners.
  • In a large bowl, prepare the cake mix according to the package instructions including the addition of instant vanilla pudding and sour cream.
    14.25 ounce box white cake mix
    3.4 oz package vanilla instant pudding mix
    ¾ cup sour cream
  • Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 14-17 minutes or until a toothpick inserted into the center comes out clean.

Make the Three Milks Mixture:

  • In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
    ¼ cup evaporated milk
    ¼ cup sweetened condensed milk
    ¼ cup whole milk
  • Using a skewer, poke several holes into the tops of each of the cupcakes. Then, use a pastry brush to apply 2-3 coats of the milk mixture to each cupcake. Allow each coating to soak in before applying the next.

Make the Whipped Cream Topping:

  • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
    2 cups heavy whipping cream
    ⅓ cup powdered sugar
    1 teaspoon vanilla extract
  • Top each cupcake with a generous dollop of whipped cream and garnish with fresh berries or a dusting of ground cinnamon if desired.


  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.
  • Please note, you’ll need the ingredients listed on the box of the cake mix (usually eggs, oil, and water). I do not have those listed above since the amounts differ by brand. However, I’ve accounted for 3 large eggs, 1/2 cup of oil, and 3/4 cup of water in the calorie count.


Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 199mg | Potassium: 85mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 462IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg
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