Deliciously Decadent Tres Leches Cupcakes

  • 1 stick butter; melted and cooled, plus more for baking dish
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 teaspoon salt
  • 5 eggs
  • 1 cup sugar
  • 1 1/2 tsp. vanilla extract
  • 1 14 oz. can sweetened condensed milk
  • 1 12 oz. can evaporated milk
  • 1 cup whole milk

Preheat oven to 350 degrees. Prepare a cupcake pan with liners and set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat eggs and sugar with a whisk until pale and thick. Add vanilla and beat to combine. While whisking, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to cupcake pan, filling cells about 1/4 of the way. Bake until top is golden brown and a toothpick inserted in center comes out clean, about 15 minutes. Meanwhile. whisk together condensed and evaporated milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature. To serve, whip cream and a pinch of sugar in large bowl with a whisk. Spread whipped cream evenly over cooled cake. Top with fruit if desired.

*Adapted from a recipe by Martha Stewart*