Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Ground cinnamon for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour.
- Divide batter evenly among cupcake liners. Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely. Poke holes in each cupcake with a fork.
- Mix sweetened condensed milk, evaporated milk, and 1/4 cup heavy cream. Spoon mixture over cupcakes, allowing it to soak in.
- Whip remaining heavy cream with powdered sugar until stiff peaks form. Frost cupcakes and sprinkle with cinnamon.
Notes
You can customize the seasonings to taste.