Almond Tres Leches Cupcakes

5 out of 5 stars (based on 8 reviews)

12 servings

Carrot Icon for Number of Ingredients Size

18 ingredients

Tres leches is one of our favorite flavor combinations. In our cooking classes, tres leches, or “three milks” cake, was the standout party dessert that everyone seemed to love regardless of what Spanish-speaking country they...

Nonstick cooking spray
½ cup almond flour (about 2 ounces)
½ cup all-purpose flour (about 2 ounces)
2 teaspoons baking powder
¼ teaspoon salt
3 eggs, separated
½ cup sugar, divided
¼ teaspoon lemon juice
¼ cup vegetable oil
1 teaspoon vanilla extract

Tres leches mixture

½ cup unsweetened almond milk
½ cup heavy cream
½ cup sweetened condensed milk
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Whipped cream

½ cup whipped cream
1 tablespoons sugar
2 cups fresh raspberries

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Nutrition Facts

Calories

243 cals

Fat

15 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

25 g

Sugar

18 g

Fiber

2 g

Protein

5 g

Sodium

153 mg

Directions

Preheat oven to 350 degrees. Lightly spray a 12-muffin pan with nonstick cooking spray and set aside.
Combine almond flour, all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
In a large mixing bowl, beat egg whites, ¼ cup sugar, and lemon juice using an electric mixer on medium-high speed until stiff peaks form.
In another bowl beat yolks, ¼ cup sugar, oil, and vanilla extract on medium-high speed until yolks are pale yellow and sugar is completely dissolved. Add half of the almond mixture and mix well with a rubber spatula. Gently fold ½ of the beaten egg whites. Repeat, alternating the flour mixture and egg whites until thoroughly combined.
Pour the batter into the prepared muffin pan, filling each cavity almost all of the way. Bake for 18-20 minutes until lightly brown. Remove from the oven and allow them to cool slightly.
To make the tres leches mixture: Combine the almond milk, heavy cream, condensed milk, vanilla extract, and ground cinnamon in a small bowl. Pour 2 tablespoons of the mixture over each little cake.
To make the whipped cream: Whisk the cream and sugar in a medium bowl until soft peaks forms. Top each cake with whipped cream and raspberries to serve.

Chef Tips

If you prefer, top your cakes with thick and creamy Greek yogurt instead of whipped cream.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Almond Tres Leches Cupcakes