Description
Delightful twist on traditional cupcakes, moist and flavorful, soaked in a rich mixture of three milks.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- Whipped cream, for topping
- Cherries or berries, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time and mix in the vanilla extract.
- Gradually blend the dry ingredients into the creamed mixture, alternating with the whole milk until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and additional milk.
- Poke holes in the cooled cupcakes with a toothpick, then pour the milk mixture over them, allowing it to soak in.
- Refrigerate for at least 1 hour.
- Before serving, top with whipped cream and garnish with cherries or berries if desired.
Notes
Ensure all ingredients are at room temperature for the best results. These cupcakes can be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg