Tres Leches Cupcakes, baby!

Photo by Katie Kay

I can't even think of words to describe how much I love these cupcakes.  The English language has failed me completely.  Maybe in another language I've never heard of they can describe the utter perfection that is these cupcakes.  You might think I'm exaggerating, but that's only if you're totally un-American and you hate Tres Leches.  That's like hating Apple Pie.  Who are you?
Tres Leches & Apple Pie = America!  
Don't hate your country.  Eat more Tres Leches.
Joking aside, I've eaten a lot of Tres Leches in my life.  My favorite is from Arandas Bakery.  Nobody else even comes close--until I met Martha's Cupcakes.  Now go make these.  Now.  Just go . Tres Leches Cupcakes by Martha Stewart
6 large eggs, separated, room temp 1/4 tsp baking soda 1/4 tsp salt 1 cup sugar 1 stick unsalted butter, melted and cooled 1 cup flour 12oz can evaporated milk 14oz can sweetened condensed milk 3/4 cup heavy cream
Preheat oven to 325 degrees.  Line muffin tins with liners.  In a mixer, whisk egg whites, baking soda and salt until soft peaks form.  Reduce speed; add yolks and sugar.  Whisk until completely combined.  Fold in melted butter with spatula.  Add flour in 4 batches, folding until just combined after each.
Fill muffin cups with batter until HALFWAY full.  This is hugely important.  Some of mine were closer to 2/3 or 3/4, and they were too tall to hold the milk mixture later on.  It didn't soak in and just ran off the tops. Bake about 20 minutes.  While cupcakes are baking, whick together evaporated milk, condensed milk, and cream.
Remove cupcakes from oven when finished and immediately poke holes in cupcakes with a skewer.  I used flat-topped toothpicks and made a bunch of quick holes in each cupcake, about 15 in each.  With cupcakes still in tins, evenly distribute ALL cream over tops of each cupcake.  You could brush it on as Martha suggests, but this is a BIG bowl of milk and that seems time consuming.  I used a spoon and spooned about 5 tablespoons of liquid on each cupcake.  The cupcake will only hold so much liquid, so I did about 2 tablespoons at a time, then went back and started over pouring more on them again.
Allow cupcakes to absorb moisture for 30 minutes or up to 1 day in the fridge.  Wrap tightly in plastic if you put them in the fridge.  I'm not sure why, but Martha says so.
To finish, dollop whipped cream on tops and dust with cinnamon.  Serve at room temperature.

Whipped Cream Frosting by Martha Stewart
2 cups heavy cream 1/4 cup powdered sugar Ground cinnamon, for dusting
Whisk heavy cream until soft peaks form.  Add powdered sugar, and whisk until combined.  If not using immediately, whipped cream can be stored in an airtight container in the fridge for 3 hours.
You can thank me later.  Or now.  Whichever.