45m$6.96Mexican Cinnamon Tres Leches Cupcakes
Mexican-inspired cinnamon tres leches cupcakes soaked with evaporated milk, sweetened condensed milk, and whole milk, then finished with whipped cream and a light cinnamon dusting.
- Energy
- 328 calories per serving
- Protein
- 5.2 g per serving
- Carbs
- 36.1 g per serving
- Fat
- 17.5 g per serving
- Sodium
- 196 mg per serving
Shopping options
vanilla extract
2 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
8%
granulated sugar
0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
ground cinnamon
1.5 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
3%
unsalted butter, softened
0.5 Cup
Kroger® Unsalted Butter Sticks
25%
heavy whipping cream
1 Cup
Kroger® Heavy Whipping Cream Pint
50%
all-purpose flour
1.5 Cup
Kroger® Bleached All Purpose Flour
8%
whole milk
1 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
25%
baking powder
1.5 Teaspoon
Kroger® Baking Powder
3%
sweetened condensed milk
0.5 Cup
Kroger® Sweetened Condensed Milk
38%
large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
evaporated milk
0.75 Cup
Kroger® Regular Evaporated Milk
50%
fine salt
0.5 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 12 servings
Cook this recipe
- all-purpose flour-1.5 cups
- whole milk-1 cup
- heavy whipping cream-1 cup
- granulated sugar-0.75 cups
- evaporated milk-0.75 cups
- large eggs-2 each
- unsalted butter-0.5 cups
- sweetened condensed milk-0.5 cups
- vanilla extract-2 tsp
- baking powder-1.5 tsp
- ground cinnamon-1.5 tsp
- fine salt-0.5 tsp
Heat the oven to 350°F and line a 12-cup muffin pan with paper liners; keep the butter, eggs, and milk at cool room temperature for a smoother batter.
In a medium bowl, whisk the flour, baking powder, salt, and 1/2 teaspoon cinnamon until evenly combined; this gives the cupcakes warm cinnamon flavor throughout.
In a large bowl, beat the butter and sugar with a hand mixer on medium speed until pale and fluffy, about 2 minutes.
Beat in the eggs one at a time, then mix in the vanilla; scrape the bowl so the batter stays smooth and evenly mixed.
Do not taste the batter after adding eggs because it contains raw eggs.
Add the flour mixture in 3 additions, alternating with 1/2 cup of the whole milk, and mix just until combined; divide the batter into the liners so each cup is about two-thirds full.
Do not eat raw batter because it contains raw flour and eggs.
Bake 18 to 21 minutes, until the tops spring back and a toothpick comes out clean with a few moist crumbs; cool in the pan for 10 minutes, then transfer to a rack and cool completely.
Use oven mitts when handling the hot muffin pan.
Return the cooled cupcakes to the pan, poke 12 to 15 deep holes in each cupcake, and whisk the evaporated milk, sweetened condensed milk, remaining 1/2 cup whole milk, and 3/4 teaspoon cinnamon until fully blended.
Spoon the tres leches mixture slowly over each cupcake, about 1 1/2 tablespoons at a time, waiting for it to absorb before adding more; chill for at least 1 hour.
Keep the soaked dairy cupcakes refrigerated while they chill.
Whip the heavy cream to soft peaks, spread it onto the chilled cupcakes, and dust with the remaining 1/4 teaspoon cinnamon; serve cold and well soaked.
Do not leave the finished dairy cupcakes at room temperature for more than 2 hours.
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