Tres Leches Cupcake recipe


If you were lucky enough to attend the Sustainable Agriculture blog this year, then you probably enjoyed some really great cupcakes: Tres Leches Cupcakes.

The cupcakes were made with ingredients sourced from local farms and the care involved in raising the crops, milking the cows and putting them all together to make these cupcakes showed in the end result.

The Carolina Farm Stewardship Association managed to pry the recipe from the head pastry chef at the host hotel, Kirsten Martin. Here it is!

(This recipe orginally appeared on the CFSA blog, the Sweet Potato. Click here to read it, along with other great stories.)



  • 6.5 ounces butter, browned & cool
  • 4 large eggs
  • 1 c. milk
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 2 cups + 1tbl AP flour
  • 2 cups sugar
  • 2 tsp. baking powder


  • 14 oz. sweetened condensed milk
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • 1 vanilla bean


  • 1 quart heavy cream
  • 1 tsp. vanilla
  • 1 vanilla bean


Cake: In a mixer with paddle beat eggs until foamy.  Stream in the cooled brown butter.  Add milk, vanilla and salt.  Add sifted dry ingredients and mix just until combined.

Chill batter for 10 minutes.  Scoop into muffin cups and bake at 350 for 30 minutes.

Drizzle: Whisk all ingredients together.  Soak cupcakes overnight.

Topping: Whip to medium stiff peak.

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Melissa has a background in marketing, brand management, graphic design and photography. She left corporate America to pursue her dream of living a simpler life. Simpler doesn’t always mean easier but she enjoys every minute on her small homestead. She loves to cook, practice herbalism and gardening. Her passion is spreading the word about sustainable living and sharing her love of herbalism and living from scratch.

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