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1
Preheat the oven to 325 degrees F. Line two standard muffin pans with 20 cupcake liners.
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2
For the cupcakes: Put 1/2 cup of the granulated sugar, the egg whites and whole egg in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for about 2 minutes.
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3
Pour into another bowl and set aside.
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4
Clean the mixing bowl.
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5
Put the remaining 1 cup sugar and the butter in the clean mixing bowl and beat on medium-high for about 30 seconds.
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6
Add the flour, milk, sour cream, baking powder and vanilla.
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7
Beat on medium until combined and fairly smooth.
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8
Return the egg mixture to the mixing bowl and stir just until incorporated.
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9
Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
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10
Bake the cupcakes until a cake tester inserted in the center comes out clean and the tops are light golden brown, 17 to 20 minutes.
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11
Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks and allow to cool completely before filling and frosting.
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12
For the quatro leches mixture: Whisk the coconut milk, sweetened condensed milk, evaporated milk and heavy cream in a mixing bowl to combine.
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13
Transfer to a squeeze bottle and refrigerate.
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14
When the cupcakes are cool, make the frosting: Combine the cream, powdered sugar and vanilla in a chilled mixing bowl.
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15
Whip until medium-stiff peaks form.
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16
Be careful not to over whip.
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17
Chill briefly if not using right away.
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18
To assemble: Use a chopstick or fat skewer to poke 4 or 5 holes halfway through each cupcake.
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19
Squeeze some of the quatro leches mixture into each hole; you can let it sink in a bit and then squeeze in some more to fill.
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20
Frost generously with the whipped cream frosting.
