Tres Leches Coconut Cupcakes with Dulce De Leche Buttercream
Indulge in the tropical decadence of Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream, a heavenly fusion of Latin-inspired flavors and rich sweetness. These moist, melt-in-your-mouth cupcakes are infused with a signature tres leches mixture—coconut milk, evaporated milk, and sweetened condensed milk—creating a luxuriously creamy texture that is impossible to resist. Topped with a buttery, caramel-kissed dulce de leche buttercream and optionally garnished with toasted coconut flakes, these cupcakes deliver layers of indulgence in every bite. Perfect for special occasions or simply to satisfy your dessert cravings, this recipe combines effortless preparation with show-stopping results. Search no further for the ultimate coconut dessert that promises to captivate taste buds and enchant party guests!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 3 Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cup Coconut milk
- 0.5 cup Sweetened condensed milk
- 0.5 cup Evaporated milk
- 1 cup Unsalted butter, softened (for buttercream)
- 3 cups Powdered sugar
- 0.5 cup Dulce de leche
- 1 teaspoon Vanilla extract (for buttercream)
- 0.5 cup Coconut flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
In a small bowl, stir together the sweetened condensed milk, evaporated milk, and remaining coconut milk to create the tres leches mixture.
Once the cupcakes are cool, use a skewer or fork to poke several holes into the tops of each cupcake. Spoon about 2 tablespoons of the tres leches mixture over each cupcake, allowing it to soak in completely. Refrigerate cupcakes for at least 30 minutes to set.
To make the buttercream, beat the softened butter in a large bowl until creamy and smooth, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
Mix in the dulce de leche and vanilla extract, beating until the buttercream is fluffy and well combined.
Pipe or spread the dulce de leche buttercream onto the cooled and soaked cupcakes.
Optional: Garnish with toasted coconut flakes for an extra tropical touch.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 60.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
