Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 ½ tsp vanilla extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ½ cup whole milk
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Gradually mix in dry ingredients until just combined.
- Divide batter into cupcake liners. Bake for 18-20 minutes.
- Poke holes in warm cupcakes with a fork.
- Mix evaporated milk, condensed milk, and whole milk. Spoon over cupcakes.
- Refrigerate for 1 hour.
- Whip cream and powdered sugar until stiff peaks form. Pipe onto cupcakes.
Notes
- Let cupcakes cool slightly before adding milk mixture.
- Use full-fat milk for best texture.
- Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg