# What You'll Need:
→ Cupcake Batter
01 - 1 cup all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk
→ Tres Leches Soak
09 - 1/2 cup sweetened condensed milk
10 - 1/2 cup evaporated milk
11 - 1/2 cup whole milk
→ Whipped Cream Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
→ Optional Garnish
15 - Ground cinnamon
16 - Fresh berries or maraschino cherries
17 - Lime zest
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a mixing bowl. Set aside.
03 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Add half the flour mixture to the egg mixture, then add milk, then the remaining flour mixture. Mix gently until just combined without overmixing.
06 - Divide batter evenly among prepared liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
08 - Whisk together sweetened condensed milk, evaporated milk, and whole milk in a small bowl until well combined.
09 - Once cupcakes are cool but still slightly warm, poke several holes in each using a skewer or fork to allow milk absorption.
10 - Spoon or slowly pour 2 to 3 tablespoons of milk mixture over each cupcake. Allow to soak for 30 minutes.
11 - Whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12 - Pipe or spread whipped cream onto each cupcake. Garnish with ground cinnamon, fresh berries, or lime zest as desired. Serve chilled.
