Step 1

Preheat oven to 350 degrees. Add your cupcake liners to the cupcake molds and set aside.

Step 2

First, grab a bowl to sift our dry ingredients. Add in 2 1/2 cups of flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tbsp cinnamon. Set it aside.

Step 3

In your mixing bowl add in 3 large room temperature eggs and add in 2 cups of white sugar. Mix on a medium high speed for about 5 minutes.

Step 4

Lower the speed then add in 3/4 cup of vegetable oil, 1 cup of sour cream, and 2 tsp vanilla extract.

Step 5

Now add in the dry ingredients to your wet ingredients and let it mix for a couple of seconds. Stop the mixer and scrape off the sides to ensure all the flour gets mixed in correctly. Then add in 1-2 tablespoons of milk. Mix until well combined.

Step 6

Now get your cupcake molds and fill each cupcake 3/4 of the way up. This recipe is good for 24-26 cupcakes. And bake them in the oven between 20-22 minutes. Let your cupcakes cool down before adding the tres leches mixture

Step 1

In a bowl add in 1 can of condensed milk, 1 can of evaporated milk, 1 cup whole milk, and 2 tsps of vanilla extract.

Step 2

Mix until everything has been completely dissolved.

Step 3

Then using a syringe add in about 30ML or 2 tablespoons of the tres leches mixture to each cupcake.

Step 4

Brush some of the tres leches mixture on top of each cupcake and dip it into a cinnamon sugar mixture. The cinnamon sugar mixture is 1/2 cup white sugar and 2-3 tsps of cinnamon.

Step 5

Now leave the cupcakes in the fridge meanwhile you make the cinnamon cream cheese frosting.

Step 1

In a mixing bowl, add in 1 block of room temperature cream cheese and 1/2 cup of room temperature butter. Let it mix on a high speed for about 5 minutes

Step 2

Lower the speed and add in 3 cups of powdered sugar and 1 tablespoon of cinnamon. Let it mix for a few minutes then stop it to scrape off the sides to ensure the all the powdered sugar gets mixed in evenly. Then add in the 2 tsps of vanilla extract.

Step 3

Let it mix for about 7 minutes on the lowest speed so it can get nice and fluffy. Next, I cover the bowl with the frosting and set it in the fridge for about 30 minutes. Then I take it out and hand mix it with a spatula for just a minute.

Step 4

Add the frosting to a piping bag and I always use Wilton 1M piping tip. And now you're ready to frost and enjoy these delicious cupcakes! Be sure to leave the cupcakes a minimum of 3 hours in the fridge so that the tres leches can absorb perfectly into the cupcakes for a better taste.