Perfectly moist and sweet, these tres leches cupcakes are great for cinco de mayo, or really any time of the year.
2 1/2 cups Food Club® flour
1 tsp. Food Club® baking powder
1 tsp. Food Club® baking soda
1 tsp. salt
1 stick Food Club® butter
1 1/2 cups Food Club® sugar
3 Food Club® eggs
1 tsp. Food Club® vanilla extract
1 1/4 cup Food Club® milk
2 cans Food Club® evaporated milk
1 can Food Club ® sweetened condensed milk
3 1/2 cup Food Club® heavy whipping cream
Pinch of Food Club® cinnamon
Preheat the oven to 350 degrees and line 24 cupcake tins.
Mix the flour, baking powder, baking soda, and salt together in a large bowl.
With a hand mixer or in a stand mixer, cream butter and sugar together until light and fluffy.
Once light and fluffy, add one egg at a time. Add vanilla extract.
Alternately add milk and dry ingredients 1/3 at a time.
Fill cupcake liners half way and bake for 20 minutes until golden brown.
While the cupcakes are baking, mix 1 1/2 cups heavy whipping cream, sweetened condensed milk, and evap milk in a pourable bowl.
Once the cupcakes have cooled, pierce them multiple times with a fork or skewers and pour milk mixture into each cupcake until submerged. Cover and put in the fridge overnight.
After 24 hours of soaking in the milk, whip 2 1/2 cups of whipping cream and pipe on top of each cupcake. Dust each cupcake with a pinch of cinnamon.
Serve cold or room temperature and enjoy!