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Tres Leches Cupcakes

These Tres Leches Cupcakes pack a pretty boozy punch.

Tres Leches Cake with Tito's Vodka

These Tres Leches Cupcakes pack a pretty boozy punch.

We've teamed up with Austin’s very own Casa de Glaze Bakeshop to continue our boozy treat series (peep the delicious Lemon Pound Cake), bringing you another recipe 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. The cupcakes are heavy, dense, and saturated with three types of milk so it might make 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.

Tres Leches Cupcakes

These boozy cupcakes are always the answer when you don't know what to bake. The sweet and creamy filling is so delicious, you might finish the batch earlier than expected.

  • Milk Filling

  • 1/2 cup heavy cream

  • 12 oz can of sweetened condensed milk

  • 12 oz can of evaporated milk

  • Whipped Cream

  • 1 cup heavy cream

  • 1/3 cup powdered sugar

  • 1 tsp vanilla

  • Cake

  • 1 1/2 cups flour

  • 4 eggs (separated)

  • 1 1/2 cups sugar

  • 1/2 cup milk

  • Foil cupcake tins


  • 1. 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.

    2. 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.

    3. 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.

    4. 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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