Strawberry Tres Leches Cupcakes
Recipe GLPRc2a4c7e1ff0110
Light and airy cupcakes infused with a rich three-milk custard, topped with fresh strawberry compote and whipped cream. The tender crumb absorbs the creamy milk mixture, creating an indulgent dessert with delicate strawberry flavor throughout.
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Ingredients
2 1/2 cups fresh strawberries, hulled
1/2 cup granulated sugar, divided
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
6 large egg whites
3 large egg yolks
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 cup whole milk
1/2 cup low-fat evaporated milk
1/2 cup sweetened condensed milk
1/2 cup heavy whipping cream
Whipped cream for topping
Directions
Prepare the strawberry smash: In a large bowl, crush the hulled strawberries together with 1/2 cup sugar and the fresh lemon juice using a handheld potato masher or fork. Continue mashing until the mixture is partially broken down with some chunks remaining, allowing the juices to release and the sugar to dissolve. Sift in the cornstarch and stir well until no lumps remain. Cover and refrigerate while preparing the cupcakes.
Preheat the oven to 350°F. Line 2 to 3 standard muffin trays with paper liners and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form, approximately 8 minutes.
Gradually add the remaining 1 cup of sugar to the beaten egg whites while continuing to beat on high speed until well incorporated.
Add the egg yolks one at a time to the egg white mixture, beating well after each addition. Add the vanilla extract and mix until combined.
Alternately add the flour mixture and milk to the batter, beginning with the flour and ending with the flour. Mix on low speed until just combined after each addition, being careful not to overmix.
Divide the batter evenly among the paper liners, filling each about three-quarters full. A large cookie scoop works well for even distribution.
Bake for 20 to 25 minutes, until the cupcakes are set in the centers and the tops are lightly golden. Remove from the oven and allow to cool.
While the cupcakes cool, prepare the tres leches mixture: In a bowl, whisk together the whole milk, evaporated milk, condensed milk, and heavy whipping cream until well blended.
Once the cupcakes have cooled, use a skewer or toothpick to pierce multiple holes across the top of each cupcake.
Spoon approximately 1 tablespoon of the tres leches mixture over each cupcake, allowing the liquid to seep into the holes. Place the cupcakes in the refrigerator for at least 2 hours.
Before serving, top each cupcake with approximately 2 teaspoons of the chilled strawberry smash, followed by a 1 to 2 tablespoon dollop of whipped cream.
