Moist and decadent cupcakes soaked in a sweet three-milk mixture and topped with fluffy whipped cream.
Author:Olivia Bennett
Ingredients
Scale
For the Crust:
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1/2 cup whole milk
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Ground cinnamon for garnish
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare cake mix according to package directions using eggs, oil, and water. Fill cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk. Poke holes in the top of each cupcake with a skewer and slowly pour the milk mixture over them, allowing it to soak in.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Frost each cupcake with whipped cream and sprinkle with cinnamon before serving.