Ingredients
Cupcakes
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup or 1 stick unsalted butter, room temperature
- 1 cup whole milk
- 3 large eggs, room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
Milk Mixture
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
Frosting
- 2 cups of heavy whipped cream
- 1/4 cup sour cream
- 1/4 cup sugar
- 1/2 cup toasted coconut flakes
- 1 cup strawberries
Steps
Cupcakes
- Preheat oven to 350 degrees.
- Sift flour, salt, and baking powder together and set aside.
- Then cream butter and sugar together until fluffy, about 5 minutes.
- Add eggs in one by one and continue whipping for another 2 minutes.
- In a measuring cup, add vanilla extract to milk.
- Add the flour mixture to the butter, alternating with milk; mix until well blended.
- Pour batter into pre-lined cupcake pan.
- Bake at 350 degrees F (175 degrees C) for 15-17 minutes.
- Remove from oven and let cool completely. Pierce cake several times with a skewer or fork.
Milk Mixture
- Combine the whole milk, condensed milk, and evaporated milk together.
- Pour over the top of the cooled cake and let it soak for about 20 minutes.
Frosting
- Whip whipping cream, sour cream, and sugar together until light and fluffy.
- Pipe over top of the cupcakes, add coconut flakes, and a slice of strawberry on top for decoration.
- Be sure and keep cupcakes refrigerated, enjoy!