Preheat oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through).

In a medium bowl combine flour, baking powder, and salt.

Separate the eggs, placing the eggs in one bowl and the egg whites in another. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the ⅓ cup milk and vanilla and stir to combine.

Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).

Use electric beaters to beat the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until stiff peaks.

Fold egg whites into the batter just until combined.

Divide batter among muffin liners. (Fill them ¾ full for about 22 cupcakes.)

Bake for 12-16 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

Use a long toothpick or thin skewers to prick holes deeply all over each cupcake (being careful not to poke through the cupcake liners).

Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.

Slowly spoon 2 Tablespoons of the milk mixture over each cupcake.

Refrigerate the cupcakes for at least 1 hour or overnight, to allow them to soak up the milk.

Just before serving whip the heavy cream, sugar and vanilla until stiff peaks. Spoon a little over the top of each cupcake. Sprinkle with cinnamon and add fresh strawberry slices, if desired.