Tres Leches Cupcakes con Tito’s Handmade Vodka

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Tito's Tres Leches

Earlier this summer we baked up a batch of boozy Lemon Pound Cake with Casa de Glaze Bakeshop. It was so good that we teamed up with Austin’s very own mobile bakeshop again to bring you another long weekend treat that you can make with Tito’s Handmade Vodka.

These Tres Leches Cupcakes pack a pretty boozy punch. The vodka is mixed into the sweet, creamy filling which is added after the baking is complete, so the alcohol doesn’t get cooked off during the process.

Although it might sound (or look) a little silly to eat a cupcake with a fork, we recommend using one anyway. These are heavy, dense, and saturated with not uno, or dos, but all tres leches, and make kind of a mess if you try to pick ’em up.

And don’t forget to lick the foil when you’re done. It doesn’t make you a bad person. We know from experience.

Tito's Tres Leches Cupcakes

Tito’s Tres Leches Cupcakes



  • 1 1/2 cups flour
  • 4 eggs (separated)
  • 1 1/2 cups sugar
  • 1/2 cup milk
  • Foil cupcake tins

Milk Filling

  • 1/2 cup Tito’s Handmade Vodka
  • 12 oz can of sweetened condensed milk
  • 12 oz can of evaporated milk
  • 1/2 cup heavy cream 

Whipped Cream

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla


Preheat oven to 350 degrees. Separate eggs, then beat the egg whites with an electric or stand mixer until frothy, adding the sugar while mixing egg whites. Continue until the mixture forms stiff peaks. Beat in yolks one by one. Add half of the flour, mix. Add milk, mix. Add remaining flour, mix. Separate into 15 muffin tins lined with foil wrappers (you need foil wrappers to keep the milk from draining from the cupcake!). Cupcakes will bake for 15-18 minutes depending on your oven. When a toothpick comes out clean, they’re done.

While the cupcakes are baking, mix up the milk filling. After taking cupcakes out of the oven (while they’re still warm), poke holes in the cupcakes using a toothpick, and spoon over the milk filling. This process may need to be repeated a few times until all the milk has been absorbed into the cake. Refrigerate overnight.

Before serving, make the whipped cream. Place all ingredients in bowl and whip until stiff peaks form.

Top the cupcakes with whipped cream and caramel, serve, and enjoy!

Recipe from Jenny Grayson, Owner, Baker & Dessert Maker at Casa de Glaze Bakeshop


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