# 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 Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
04 - Add half the flour mixture to the butter mixture, then add milk, then the remaining flour mixture, mixing gently just until combined. Do not overmix.
05 - Divide batter evenly among liners, filling each approximately two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center emerges clean. Cool in pan for 5 minutes, then transfer to a wire rack.
06 - While cupcakes bake, whisk together sweetened condensed milk, evaporated milk, and whole milk in a small bowl until combined.
07 - Once cupcakes have cooled but are still slightly warm, pierce several holes in each with a skewer or fork. Spoon or slowly pour 2-3 tablespoons of the milk mixture over each cupcake. Allow to soak for 30 minutes.
08 - Whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
09 - Pipe or spread whipped cream onto each cupcake. Garnish with ground cinnamon, fresh berries, maraschino cherries, or lime zest as desired. Serve chilled.
