If you’re looking for a celebration dessert, these Three Milks Cupcakes come together in about 30 minutes and require a simple baking method that makes cleanup a breeze! Your family will be in heaven with these delightful little treats, and the best part? You can switch up the flavors or use leftover ingredients to craft a sweet masterpiece! Trust me, they’re just perfect for a busy weeknight or any occasion that needs a little extra love.
The Ingredients You’ll Need
To whip up these luscious Three Milks Cupcakes, here’s your shopping list:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1/4 cup whole milk (for soaking)
- Foil muffin tin liners (not paper)
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- Ground cinnamon (for topping)
Let’s Get Cooking!
How to Make Three Milks Cupcakes
Preheat the Oven: First up, preheat your oven to 350 degrees F. Line a standard muffin tin with foil liners. (Trust me, the foil is important here, it keeps those sweet milks from leaking through!)
Mix the Dry Ingredients: In a medium bowl, combine 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Give it a good whisk to ensure everything is mixed evenly.
Separate the Eggs: Now for a little elbow grease, separate your 5 large eggs, placing the yolks in one bowl and the whites in another. This step is crucial since you’re going to treat them differently.
Mix Sugar with Egg Yolks: Add 3/4 cup of granulated sugar to the bowl with the egg yolks. Mix it, mix it good! Beat on high speed until the yolks turn pale yellow and creamy. This usually takes about 2-3 minutes.
Add Milk and Vanilla: Stir in the 1/3 cup of whole milk and 1 teaspoon of vanilla extract until well combined. The mixture will have a lovely, rich color, just wait until you smell it!
Combine with Flour Mixture: Pour the egg yolk mixture over the flour mixture and stir gently. Seriously, go easy here, just mix until combined, no over-mixing allowed!
Whip Those Egg Whites: In your second bowl, grab those egg whites and use electric beaters to whip them on high speed. Gradually add the remaining 1/4 cup of sugar while beating. Continue until stiff peaks form. You want it fluffy and glossy, like a cloud!
Fold Egg Whites into Batter: Gently fold those whipped egg whites into your batter. Do this slowly, just until combined. You want to keep the airiness, so be gentle!
Fill Cupcake Liners: Divide the batter among your muffin liners (I fill them about 3/4 full). With this recipe, you’ll get about 22 cupcakes, so definitely be ready to share, or not!
Bake: Pop them in the oven and bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. The smell will be amazing, and you’ll just want to dive right in, don’t do it yet though!
Cool Down: Let the cupcakes cool completely in the tin. Patience is a virtue, they’re worth the wait!
Poke the Holes: Once cooled, take a long toothpick or thin skewer and prick holes deeply all over each cupcake. This is where all that delicious milk mixture is going to soak in.
Mix the Milks: In a small bowl, combine the evaporated milk, sweetened condensed milk, and that additional 1/4 cup of whole milk. Mix together and then slowly spoon 2 tablespoons of the milk mixture over each cupcake.
Soak: Refrigerate the cupcakes for at least 1 hour, or ideally overnight (if you can wait that long) to let them soak up all that goodness.
Whip the Cream: Just before serving, whip up your heavy cream with the powdered sugar and 1/2 teaspoon of vanilla until stiff peaks form. Oh, the smell alone is so tempting!
Top and Garnish: Spoon a delightful dollop of whipped cream over each cupcake. Sprinkle with ground cinnamon and maybe a fresh strawberry slice on top if you’re feeling fancy.
Enjoy: It’s time! Dive in and enjoy these delicious Three Milks Cupcakes that will have everyone asking for seconds!
My Connection to This Recipe
This Three Milks Cupcakes recipe is truly a go-to in my house! There’s something so comforting about the soft, sponge-like cake that just soaks up the milk mixture, creating a dessert that’s both moist and bursting with flavor, like a little hug in cupcake form. I’m a real sucker for anything that brings my family together around the table, and this cake certainly does the trick! Plus, I love how you can play with the milks or decorations based on what you have on hand, cream cheese frosting, fruit toppings, or even chocolate sprinkles for a special twist!
If you loved this Three Milks Cupcakes recipe, be sure to check out my sourdough discard biscuits, my Sourdough Discard Brownies, or my Peanut Butter and Cheerio Bars! You can find these and more on my site!
Why This Recipe Works
Crowd-Pleaser
The Three Milks Cupcakes are a total hit! Packed with flavor and super moist, they’ll be the first dessert to disappear at any gathering. Everyone loves that rich milk flavor, it’s comfort food at its finest!
Customizable
I love that you can switch up the flavors! How about mixing in some coconut milk or even a hint of cocoa powder? Use whatever ingredients you have and tailor these cupcakes to your family’s taste.
Make-Ahead Friendly
These cupcakes are perfect for prep ahead of time. Make them the day before, let them soak overnight, and they’ll be ready to impress on party day!
Serving and Storage Tips
How to Serve This Treat
These cupcakes are fantastic on their own but feel free to serve them with fresh berries, a sprinkle of nuts, or even a drizzle of chocolate sauce! They also pair nicely with coffee or a tall glass of milk on the side.
Storage
In the fridge, these indulgent treats will stay fresh for about 4-5 days. Trust me, they won’t last long, but they’re best enjoyed chilled right after soaking!
Reheating
If somehow you have leftovers (doubtful!), I recommend not heating them, as you don’t want to lose their moistness. Instead, just pull them out of the fridge, top them with whipped cream, and dig in!
Freezer Friendly
Sadly, I wouldn’t recommend freezing the cupcakes after they’ve soaked. However, you can freeze the unbaked batter in muffin tins, pop them in the oven straight from frozen, and adjust the baking time!
So there you have it! A deliciously simple way to make Three Milks Cupcakes, a dessert that’s full of flavor, warmth, and love! I hope you enjoy making these as much as I do, and may your kitchen be filled with smiles and sweet treats! Happy baking! Follow us on Pinterest for daily meal inspiration!
Three Milks Cupcakes
Ingredients
Method
- Preheat oven to 350 degrees F and line a standard muffin tin with foil liners.
- In a medium bowl, combine flour, baking powder, and salt.
- Separate the eggs; place yolks in one bowl and whites in another.
- Add 3/4 cup sugar to the yolks and beat until pale yellow and creamy (about 2-3 mins).
- Stir in milk and vanilla extract until combined.
- Pour egg yolk mixture over the flour mixture and stir gently.
- Whip the egg whites, gradually adding 1/4 cup sugar until stiff peaks form.
- Gently fold whipped egg whites into the batter.
- Divide the batter among muffin liners, filling them about 3/4 full.
- Bake for 12-16 minutes, or until a toothpick comes out clean.
- Cool completely in the tin.
- Poke holes in each cupcake with a toothpick.
- In a bowl, mix together evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
- Spoon 2 tablespoons of the milk mixture over each cupcake.
- Refrigerate for at least 1 hour, ideally overnight.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Top each cupcake with whipped cream and sprinkle with cinnamon.
- Serve and enjoy!