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!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

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.

Step 6

Divide the batter evenly among the cupcake liners, filling them about 2/3 full.

Step 7

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.

Step 8

In a small bowl, stir together the sweetened condensed milk, evaporated milk, and remaining coconut milk to create the tres leches mixture.

Step 9

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.

Step 10

To make the buttercream, beat the softened butter in a large bowl until creamy and smooth, about 2 minutes.

Step 11

Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.

Step 12

Mix in the dulce de leche and vanilla extract, beating until the buttercream is fluffy and well combined.

Step 13

Pipe or spread the dulce de leche buttercream onto the cooled and soaked cupcakes.

Step 14

Optional: Garnish with toasted coconut flakes for an extra tropical touch.

Nutrition Facts

Serving size	(1873.3g)

Amount per serving	% Daily Value*
Calories	7151.0

Total Fat 369.1g	0%
Saturated Fat 237.1g	0%
Polyunsaturated Fat 1.1g
Cholesterol 1443.8mg	0%
Sodium 2088.9mg	0%
Total Carbohydrate 910.9g	0%
Dietary Fiber 12.9g	0%
Total Sugars 737.8g
Protein 75.1g	0%

Vitamin D 398.0IU	0%
Calcium 1377.8mg	0%
Iron 13.8mg	0%
Potassium 2312.4mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 4.1%

Carbs: 50.1%