Tres Leches Cupcakes with Cinnamon Whipped Cream
These ultra-moist, milk-soaked cupcakes are a delightful twist on the classic Latin American dessert, topped with a fluffy cinnamon-infused whipped cream. Perfect for celebrations, they offer a rich, creamy texture and a warm, aromatic finish.
Ingredients
Ingredients
- 1 1/4 cup all-purpose flour sifted
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1 cup heavy whipping cream cold, for topping
- 2 tbsp powdered sugar for topping
- 1/2 tsp ground cinnamon for topping
Notes
Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days; the whipped cream may soften over time. Make-ahead tip: Bake and soak the cupcakes a day ahead; add the whipped cream just before serving. Variations: Substitute almond extract for vanilla, or add a pinch of nutmeg to the whipped cream. Serve chilled or at room temperature for the best texture.