Mexican Cinnamon Tres Leches Cupcakes

Ingredients

• 1.5 Cup all-purpose flour - 1 1/2 cups (180 g), Metric equivalent listed as 180 g.
• 1.5 Teaspoon baking powder - 1 1/2 teaspoons (6 g), Metric equivalent listed as 6 g.
• 0.5 Teaspoon fine salt - 1/2 teaspoon (3 g), Metric equivalent listed as 3 g.
• 0.5 Cup unsalted butter, softened - 1/2 cup (113 g), Metric equivalent listed as 113 g.
• 0.75 Cup granulated sugar - 3/4 cup (150 g), Metric equivalent listed as 150 g.
• 2 Each large eggs - 2 (count), Count listed as 2.
• 2 Teaspoon vanilla extract - 2 teaspoons (10 ml), Metric equivalent listed as 10 ml.
• 1 Cup whole milk - 1 cup (240 ml), divided, Metric equivalent listed as 240 ml; divided between batter and tres leches soak.
• 0.75 Cup evaporated milk - 3/4 cup (180 ml), Metric equivalent listed as 180 ml.
• 0.5 Cup sweetened condensed milk - 1/2 cup (156 g), Metric equivalent listed as 156 g.
• 1.5 Teaspoon ground cinnamon - 1 1/2 teaspoons (4 g), divided, Metric equivalent listed as 4 g; divided among batter, soak, and dusting.
• 1 Cup heavy whipping cream - 1 cup (240 ml), Metric equivalent listed as 240 ml.

Instructions

1. Heat oven and prepare pan

   1. *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.

2. Combine dry ingredients

   2. 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.

3. Cream butter and sugar

   3. In a large bowl, *beat the butter and sugar* with a hand mixer on medium speed until pale and fluffy, *about 2 minutes*.

4. Add eggs and vanilla

   4. *Beat in the eggs one at a time*, then mix in the vanilla; scrape the bowl so the batter stays *smooth and evenly mixed*.

5. Finish batter and fill liners

   5. 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*.

6. Bake and cool cupcakes

   6. *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.

7. Poke cupcakes and mix tres leches soak

   7. 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*.

8. Soak and chill

   8. *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*.

9. Whip cream and finish

   9. *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*.