We have this love in our house of Tres Leche desserts. The love might stem from the fact that we always eat Tres Leche OUT. I never make it at home, so it’s a special treat. However, this week that all changed and to tell you the truth, I’m not positive that’s a good thing. I decided to make a modified recipe of one that was created by Little Inspiration {that should be illegal it’s so delicious, by the way} and I’ve pretty much been in heaven ever since. I made several modifications, but,the biggest was to use International Delight Pumpkin Pie Spice Creamer for Evaporated Milk in the Tres Leche. It’s just sinful to combine 3 types of milky goodness with pumpkin in a cupcake and hope to not be completely addicted. However, if you want to serve a cupcake that will have your family or guests swooning, this Fall Tres Leche Pumpkin Cupcake recipe is for you!
Tres Leche Pumpkin Cupcake Ingredients
For the cupcake batter:
- Yellow cake mix (any brand will do)
- 1 (15 oz) can of pumpkin
- 3 eggs
- 1 1/2 cup of almond milk
- 1/3 cup of melted butter
- 1 tsp cinnamon
- 1 tsp of pumpkin pie spice
For the Tres Leche:
- 1 cup of almond milk
- 1 cup of International Delight Pumpkin Pie Spice Creamer
- 1 can (14 oz) of sweetened condensed milk
Tres Leche Pumpkin Cupcake Instructions
Combine all of the ingredients listed for the cupcake batter in a large bowl and mix well.
Bake as directed on box or until tooth pick inserted into cupcake comes out clean. My cupcakes took a little longer to cook than the recommended baking time.
Let cupcakes cool and then poke holes in cupcakes with fork.
Prepare Tres Leche by combining all of the milks listed and mixing well.
Spoon over cupcakes LIBERALLY. Refrigerate overnight.
Serve immediately with whipped topping (or the whipped topping will melt). I also sprinkled with cinnamon.
- For the cupcake batter:
- Yellow cake mix (any brand will do)
- 1 (15 oz) can of pumpkin
- 3 eggs
- 1 1/2 cup of almond milk
- 1/3 cup of melted butter
- 1 tsp cinnamon
- 1 tsp of pumpkin pie spice
- For the Tres Leche:
- 1 cup of almond milk
- 1 cup of International Delight Pumpkin Pie Spice Creamer
- 1 can (14 oz) of sweetened condensed milk
- Combine all of the ingredients listed for the cupcake batter in a large bowl and mix well.
- Bake as directed on box or until tooth pick inserted into cupcake comes out clean. My cupcakes took a little longer to cook than the recommended baking time.
- Let cupcakes cool and then poke holes in cupcakes with fork.
- Prepare Tres Leche by combining all of the milks listed and mixing well.
- Spoon over cupcakes LIBERALLY. Refrigerate overnight.
- Serve immediately with whipped topping (or it’ll melt). I also sprinkled with cinnamon.
Do you love using International Delight in your recipes as much as I do? Check out their Pinterest Boards, and Facebook page for more inspiration! I do!
Plus, sign up to be an International Delight member for FREE and get coupons, exclusive member giveaways, offers, recipes, and more!
What is your favorite Fall Recipe?
Other Easy International Delight Recipes:
- Homemade Crepes with Pumpkin Syrup
- White Chocolate Mocha Donuts {recipe}
- Frozen Heath Malt
- Strawberry Milk Shake Recipe
- Creamy Fudgesicle Pops
- DIY Lemonade Stand {free printables}
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
About Angie
