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Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream

The scent of coconut always transports me back to my grandmother’s kitchen. She wasn’t a fan of overly sweet desserts, but she had a soft spot for anything with coconut, especially when combined with the rich, caramel notes of dulce de leche. Her simple coconut macaroons were legendary, but I always dreamed of something more, a dessert that captured the essence of her love while adding a touch of my own culinary flair. These Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream are my tribute to her—a symphony of textures and flavors that dance on the palate.

Recipe Overview

Prep Time: 1 hour
Cook Time: 1 hour 35 minutes
Total Time: 5 hours (including chilling time)
Servings: 14-16
Yield: 14-16 cupcakes
Dietary Type: Not Gluten-Free

Ingredients

For the Cupcakes:

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)

For the Dulce de Leche Buttercream:

1 (14 ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar

Equipment Needed

Large mixing bowl
Small mixing bowl
Muffin tin
Paper cupcake liners
Wire rack
Baking sheet
Meat injector or wooden skewer
Glass pie plate
Roasting pan
Small, heavy saucepan
Wire mesh strainer
Electric mixer

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together the shortening, butter, and sugar until light and fluffy on medium speed. This step is crucial for creating a tender crumb.
Add the egg yolks one at a time, beating until each yolk is fully incorporated and the yellow color disappears. This ensures a smooth and emulsified batter. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking soda, and salt. Sifting ensures there are no lumps and evenly distributes the leavening agents.
Add the dry ingredients alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. This helps prevent gluten development and keeps the batter tender. Mix until just combined; be careful not to overmix.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Stiff peaks indicate the egg whites are properly aerated and will provide lightness to the cupcakes.
Gently fold the beaten egg whites into the cake batter. Be careful not to deflate the egg whites; gently fold until just combined.
Line a muffin tin with standard paper cupcake liners. Fill each liner about 3/4 full with batter.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness at the 20-minute mark, as oven temperatures can vary.
Let cool in the pan for 10 minutes before transferring the cupcakes to a wire rack that has been placed over a baking sheet to cool completely. The baking sheet will catch any drips from the milk mixture.
While the cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and coconut milk in a bowl. This creates the “tres leches” mixture that will soak into the cupcakes.
Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4 ounce of the milk mixture. Alternatively, you can poke several holes in the top of each cupcake with a 1/4-inch wooden skewer and pour the milk mixture over each cupcake while they are still warm, filling each hole. Injecting is the preferred method as it allows for even distribution of the milk mixture, but the skewer method works just as well.
Refrigerate the cupcakes for at least 2 hours, or preferably overnight, before icing. This allows the milk mixture to fully soak into the cupcakes, making them incredibly moist and flavorful.
Preheat oven to 425 degrees F (220 degrees C). To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover tightly with foil.
Place the pie plate in a larger roasting pan. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. This creates a water bath, which helps to cook the sweetened condensed milk evenly and prevent it from burning.
Place the roasting pan in the oven and bake for 1 hour and 15 minutes. The timing can vary slightly depending on your oven. You want the sweetened condensed milk to turn a deep caramel color.
Remove from the oven and let cool completely. Stir until smooth. The mixture will thicken as it cools.
Place the egg yolks in a medium mixing bowl.
In a small, heavy saucepan, stir together the sugar, cornstarch, and salt. Whisk in the water first, then the dulce de leche.
Bring the mixture to a boil over medium heat, whisking constantly. Boil for 1 minute, continuing to whisk constantly. This will thicken the mixture.
Remove from heat and gradually whisk the hot dulce de leche mixture into the 2 egg yolks. This tempers the egg yolks, preventing them from scrambling.
Stir in the vanilla extract. Strain the mixture through a wire mesh strainer into a small bowl and set aside to cool completely. Straining removes any lumps and ensures a smooth buttercream.
In a large mixing bowl, beat the butter on high speed until light and fluffy. This creates a light and airy base for the buttercream.
Beat in the cooled dulce de leche mixture until well combined.
Beat in the powdered sugar until the buttercream is smooth and spreadable. Add more powdered sugar if needed to achieve your desired consistency.
Frost each cupcake with a generous amount of dulce de leche buttercream.
Refrigerate any remaining buttercream for another use. It can be stored in an airtight container in the refrigerator for up to a week.
Sprinkle each cupcake with lightly toasted flaked coconut.

Expert Tips & Tricks

Toasting the coconut enhances its flavor and adds a nice texture. Spread the flaked coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
If you don’t have a meat injector, a plastic squeeze bottle with a small nozzle can also work to inject the milk mixture.
For a richer flavor, consider using dark brown sugar instead of white sugar in the cupcake batter.
Make sure the butter for the buttercream is softened to room temperature, but not melted. This will ensure a smooth and creamy buttercream.
If your buttercream is too soft, chill it in the refrigerator for 15-20 minutes before frosting the cupcakes.
If the Dulce de Leche buttercream splits, it can be brought back together by placing the bowl over a pan of simmering water and whisking until it comes back together. Remove from the heat immediately.

Serving & Storage Suggestions

Serve these cupcakes chilled or at room temperature. They are best enjoyed within 2-3 days of making them. Store leftover cupcakes in an airtight container in the refrigerator. They can also be frozen for up to 2 months. To thaw, place them in the refrigerator overnight.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	593.9 kcal	N/A
Calories from Fat	279 g	47%
Total Fat	31.1 g	47%
Saturated Fat	18.8 g	94%
Cholesterol	128 mg	42%
Sodium	283.5 mg	11%
Total Carbohydrate	73.8 g	24%
Dietary Fiber	0.9 g	3%
Sugars	63.1 g	252%
Protein	7.3 g	14%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Add a tablespoon of rum or bourbon to the milk mixture for an adult-friendly twist.
Use almond extract instead of vanilla extract for a different flavor profile.
Garnish with fresh berries or a drizzle of melted chocolate for added visual appeal.
For a dairy-free version, use plant-based butter and milk alternatives, but be aware that this will alter the flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dulce de leche ahead of time?
A: Absolutely! The dulce de leche can be made up to a week in advance and stored in an airtight container in the refrigerator. Just be sure to bring it to room temperature before using it in the buttercream.

Q: Why is it important to use a water bath when making the dulce de leche?
A: The water bath helps to cook the sweetened condensed milk evenly and prevents it from burning. It creates a gentle and consistent heat that results in a smooth and creamy dulce de leche.

Q: Can I use store-bought dulce de leche?
A: Yes, you can substitute store-bought dulce de leche, but homemade will yield the best results in terms of flavor and texture.

Q: My buttercream looks curdled. What did I do wrong?
A: This can happen if the butter is too cold or too warm. Try chilling the buttercream for 15-20 minutes or gently warming it over a pan of simmering water, whisking constantly, until it comes back together.

Q: How long will the cupcakes last?
A: These cupcakes are best enjoyed within 2-3 days of making them. They should be stored in an airtight container in the refrigerator due to the milk mixture.

Final Thoughts

These Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream are more than just a dessert; they’re an experience. The moist, milk-soaked cake combined with the decadent dulce de leche buttercream is a match made in heaven. I encourage you to try this recipe and share it with your loved ones. Let the flavors transport you to a place of warmth, comfort, and sweet memories. And don’t be afraid to get creative and put your own personal spin on this classic treat!

Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream Recipe