# What You Need:
→ For the Cupcakes
01 - 1 cup (125 g) all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup (115 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup (4 fluid ounces) whole milk
→ For the Tres Leches Soak
09 - 1/2 cup (4 fluid ounces) sweetened condensed milk
10 - 1/2 cup (4 fluid ounces) evaporated milk
11 - 1/2 cup (4 fluid ounces) whole milk
→ For the Whipped Cream Topping
12 - 1 cup (8 fluid ounces) heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ Optional Garnish
15 - Ground cinnamon
16 - Fresh berries or maraschino cherries
17 - Lime zest
# Step-by-step guide:
01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Add half the flour mixture, then the milk, then the remaining flour mixture, mixing gently just until combined.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
08 - Meanwhile, whisk together sweetened condensed milk, evaporated milk, and whole milk in a small bowl.
09 - Once cupcakes are cool but still slightly warm, poke several holes in each with a skewer or fork.
10 - Spoon or slowly pour 2 to 3 tablespoons of the milk mixture over each cupcake. Let soak for 30 minutes.
11 - Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12 - Pipe or spread whipped cream onto each cupcake. Garnish with cinnamon, berries, or lime zest as desired. Serve chilled.
