Tres Leches Cupcakes

Vanilla Bean Cupcakes:

• 1/2 cups flour

• 1 1/4 tsp. baking powder

• pinch salt

• 1 stick butter, softened

• 3/4 cups + 2 tbsp. sugar

• 1 eggs

• 1/2 of a vanilla bean

• 1 tsp. vanilla extract

• 3/4 cup whole milk

Filling:

• 1 can sweetened condensed milk

• 1 8-10 oz can of coconut milk

• 8 oz. half and half or heavy cream

Frosting:

• 10 oz. heavy cream

• 1/2 cup powdered sugar

• 2 tsp. vanilla extract

• 1 tsp. cinnamon, plus more for garnishing

1. Preheat the oven to 350°F and line cupcake tins with wrappers.

2. In a medium bowl, sift together the flour, baking powder and salt.

3. In a separate medium bowl beat the butter and sugar using a hand mixer until light and fluffy, about 2 minutes. Add the egg then add the scraped vanilla bean seeds and vanilla extract and beat until just combined.

4. Alternately add the flour mixture then the milk, beginning and ending with the dry ingredients, and beat just until the batter is combined.

5. Fill each cupcake cup 2/3 full with batter then bake for about 15 to 18 minutes or until a toothpick inserted comes out clean.

6. While the cupcakes are baking, make the filling by combining all ingredients in a small mixing bowl. Once cupcakes have cooled slightly, dip the tops of each cupcake into the filling mixture for about 4-5 seconds. Dip each cupcake about 3 or 4 times until a considerable amount of filling has been absorbed by the cupcakes. Allow cupcakes to finish cooling completely in the refrigerator for about 30 minutes or 1 hour..

7. Make frosting my adding the heavy cream to a mixing bowl. Beat until stiff peaks have formed. Add in vanilla extract, powdered sugar, and cinnamon. Beat for about 20 more seconds until combined. Transfer to a piping tube and refrigerate until needed.

8. Once cupcakes have cooled and chilled, frost with the frosting, garnish with cinnamon, and serve!

   Recipe notes: Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.