Quatro Leches Cupcake Recipe

Prep

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease. Bring eggs and butter to room temperature for best mixing.

Dry ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 1.5 tsp baking powder, and 0.5 tsp fine salt until evenly combined. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 0.25 cups softened unsalted butter and 0.75 cups granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add 3 large eggs one at a time, beating briefly after each addition until incorporated. Mix in 2 tsp vanilla extract.

Combine wet and dry

With the mixer on low, add half of the dry ingredients and mix until just combined. Pour in 0.5 cups whole milk, then add the remaining dry ingredients and mix until a smooth batter forms. Do not overmix.

Fill and bake

Divide the batter among the 12 prepared muffin cups, filling each about 2/3 full. Bake in the preheated 350°F oven for 16–20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan 10 minutes.

Cool

Transfer cupcakes to a wire rack and allow to cool completely before soaking, about 30–45 minutes. Cooling fully ensures they absorb the milk mixture evenly.

Mix milks

While cupcakes cool, whisk together 0.5 cups evaporated milk, 0.5 cups sweetened condensed milk, 0.5 cups heavy cream, and 0.25 cups half-and-half in a bowl until combined and slightly smooth.

Optional flavoring

If using, stir in 2 tbs dark rum or coffee liqueur to the milk mixture for depth of flavor. Taste and adjust — it should be sweet and creamy.

Soak cupcakes

Using a small skewer or fork, poke 6–8 holes across the top of each cooled cupcake to create channels for the milk. Place cupcakes on a shallow tray or baking sheet with an edge to catch drips. Slowly spoon about 2–3 tablespoons of the milk mixture over each cupcake, allowing it to sink in before adding more. Aim for a total of 3–4 tablespoons per cupcake depending on how moist you want them. Refrigerate the soaked cupcakes at least 1 hour, preferably 3–4 hours or overnight for best flavor and texture.

Whip cream

About 15–30 minutes before serving, chill a mixing bowl and whisk or paddle. Pour 1 cup heavy whipping cream into the bowl, add 2 tbs powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft to medium stiff peaks form — do not overwhip or it will turn grainy.

Frost cupcakes

Using a spatula or piping bag fitted with a wide tip, frost each chilled, soaked cupcake with a generous dollop of whipped cream. Keep cupcakes refrigerated until serving.

Garnish

Lightly dust each frosted cupcake with a pinch of ground cinnamon (about 1/8–1/4 tsp divided among all cupcakes). Top with fresh berries or a maraschino cherry if desired.