Tres Leches Cupcakes

By taniaf

Top with whipped cream and ground cinnamon

Ingredients

• 6 eggs, separated
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup (1 stick) butter, melted and cooled
• 1 cup flour
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup heavy cream

Details

Servings 20

Preparation

Step 1

Preheat oven to 325. Line muffin tins with paper liners. With a mixer, whisk together egg whites, baking soda, and salt until soft peaks form. Add yolks and sugar, whisk until completely combined. Fold in melted butter with a spatula. Add flour in four batches, folding until just combined.
Scoop batter into cups, fill each halfway. Bake 18 minutes. Remove from oven and immediately poke holes in top of each cupcake with a skewer.
Whisk together evaporated milk, condensed milk, and heavy cream. With cupcakes still in tins. brush milk mix over cupcakes, repeating until all liquid has been absorbed. Let sit for 30 minutes or up to 1 day in fridge.
Top with whipped cream and dust with cinnamon.