Saffron Tres Leches Cupcakes
Saffron Tres Leches Cupcakes feature a fragrant cardamom sponge soaked in a saffron-infused three-milk blend—an irresistible, exotic twist on a classic dessert and one of our all-time favorite cupcakes.
Servings 12 cupcakes
Calories 300kcal
Ingredients
Cupcakes
- 3 large eggs
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cream of tarter
- ¾ cup sugar
- 1 ¼ cups whole milk divided
- 2 pinches saffron
- 7 ounces sweetened condensed milk (½ a can)
- ¾ cup heavy cream
- 1 teaspoon cardamom powder
Cardamom whipped cream
- 1 cup heavy cream
- 3 tablespoons confectioners sugar
- ½ teaspoon cardamom powder
- 2 tablespoons chopped raw pistachios for garnishing
Instructions
Make cupcakes
- Seperate eggs when cold and leave at room temperature for at least 30 minutes.
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with foil liners.
- Whisk flour, baking powder and salt together in a small bowl and set aside.
- Beat eggs whites and cream of tarter with the hand held beater for about 1 minute, until soft peaks begin to form. Set aside.
- Place 3 yolks in a large bowl and beat for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when the beater is lifted. Add ¼ cup milk and beat for a few seconds.
- Switch to a rubber spatula and fold in flour mixture in 2 additions, and then fold in beaten egg whites in 3 additions. (Be gentle while folding the whites)
- Divide batter into the prepared muffin pan. Bake for about 20 minutes, until a tooth pick inserted in the middle comes clean. Place pan on a wire rack and cool.
Saffron milk
- While the cupcakes bake, heat 1 cup of milk with 2 pinches of saffron in a small saucepan over the stove. Warm it until it's very hot but not boiling, stir gently, and set aside to cool.
- In a bowl, whisk together the saffron-infused milk, sweetened condensed milk, heavy cream, and cardamom powder until well combined.
- After the cupcakes have cooled completely, use a wooden skewer to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).
- Slowly spoon about 3 tablespoons of the milk mixture over each cupcake, taking care to pour it directly onto the cupcake rather than into the pan. Go slowly—this step is key to ensuring each cupcake fully absorbs the flavorful milk.
- Refrigerate the cupcakes for at least 2 hours or overnight, to allow them to soak up the milk.
Cardamom whipped cream
- Beat heavy cream, sugar and cardamom powder with an electric beater, until stiff peaks form.
- Spoon a little over the top of each cupcake. Sprinkle with chopped pistachios. Enjoy!
Notes
Allow to soak overnight. This saffron tres leches cake really needs the full time to soak all of the milk. Make sure it really has at least 8 hours to soak!
Separate the eggs while they’re still cold, but let them sit at room temperature for at least an hour. This will help them whip up to their full volume.
To poke holes, use a wooden skewer to prick holes deeply all over each cupcake (but be careful not to poke through the cupcake liners).
Take your time when adding the saffron milk—use a tablespoon to slowly pour it over each cupcake, allowing it to fully absorb before adding the next spoonful
Use the foil cupcake liners instead of the usual paper liners.
Nutrition
Serving: 1cupcake | Calories: 300kcal | Carbohydrates: 34g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 142mg | Potassium: 167mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg