Ingredients:

  • 1 ½ cups (180g) all-purpose flour, spooned and leveled, plus more for dusting the pan if not using liners
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk
  • 1 (12 ounce/355ml) can evaporated milk
  • 1 (14 ounce/414ml) can sweetened condensed milk
  • ½ cup (120ml) heavy cream
  • 1 ½ cups (360ml) heavy cream, cold
  • 3 tablespoons (36g) confectioners' sugar, sifted
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions:

  1. Whisk together dry ingredients. Cream butter and sugar. Beat in eggs and vanilla. Alternate adding dry ingredients and milk.
  2. Line a muffin tin (or grease and flour). Fill cupcake liners (or muffin tins) about 2/3 full. Bake until a toothpick inserted into the center comes out clean.
  3. Let cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  4. Whisk together evaporated milk, condensed milk, and heavy cream in a bowl or heat in a saucepan/microwave.
  5. Use a toothpick or skewer to poke holes all over the cooled cupcakes. Slowly pour the tres leches mixture over the cupcakes, allowing them to absorb the liquid.
  6. Refrigerate the soaked cupcakes for at least 30 minutes (or longer for maximum flavor).
  7. Beat cold heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.
  8. Frost the chilled cupcakes with whipped cream. Dust with ground cinnamon. Serve chilled.