Step 1

Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.

Step 2

Sift together the flour, baking powder, baking soda and salt.

Step 3

Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.

Step 4

While the cupcakes are baking combine the evaporated milk, sweetened condensed milk, heavy cream and eggnog in a blender until well combined, and then chill in the refrigerator for at least 1 hour.

Step 5

Once the cupcakes have cooled completely you can inject with about 2 ounces of the eggnog mixture. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the eggnog 4 leches mixture over top so as to not break up the cake.

Step 6

Let sit in the fridge for at least an hour.

Step 7

Top each cupcake with some of the Eggnog Frosting.