Coconut Cream Tres Leches Cupcakes

INGREDIENTS

For the Cupcakes:

• 1 box (15.25 oz) white cake mix
• Ingredients needed to prepare the cake mix (usually eggs, water, and oil)

For the Coconut Tres Leches Soak:

• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1/2 cup cream of coconut (such as Coco López)

For the Topping:

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon coconut extract (optional)
• Toasted coconut flakes (for garnish)

DIRECTIONS

1. Bake Cupcakes: Preheat oven and line a muffin pan with liners. Prepare the cake mix according to package directions. Fill liners about two-thirds full. Bake until a toothpick comes out clean (usually 18–20 minutes). Let cool completely on a wire rack.
2. Prepare the Soak: In a medium bowl, whisk together the condensed milk, evaporated milk, and cream of coconut until fully combined.
3. Soak the Cupcakes: Once cooled, use a fork or skewer to poke holes deeply into the top of each cupcake. Slowly spoon 2–3 tablespoons of the milk mixture over each cupcake, ensuring the milk soaks in fully. Refrigerate for at least 3 hours, or preferably overnight.
4. Make the Topping: In a cold bowl, beat the heavy whipping cream, powdered sugar, and coconut extract (if using) with an electric mixer until stiff peaks form.
5. Finish: Pipe or spread the whipped cream topping onto the chilled cupcakes. Garnish immediately with toasted coconut flakes before serving.