Make the Cupcakes:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two muffin tins with 16 cupcake liners.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then add the vanilla extract.

Step 5: Alternate Adding Dry Ingredients and Coconut Milk

Add half of the dry ingredients to the wet ingredients and mix until just combined.

Add the coconut milk and mix until just combined.

Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.

Step 6: Bake the Cupcakes

Fill each cupcake liner with about 1/4 cup of batter.

Bake the cupcakes until they spring back when lightly touched and a toothpick inserted into the center comes out clean, about 24 to 26 minutes.

Step 7: Cool the Cupcakes

Let the cupcakes cool on a wire rack in the muffin tins.

Make the Milk Mixture:

Step 8: Combine Milks

While the cupcakes are cooling, make the milk mixture. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.

Step 9: Poke and Soak Cupcakes

Using a skewer (or a fork), poke holes all over the top of each cooled cupcake.

Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more. Continue until all the milk mixture is used.

Let the cupcakes sit for 30 minutes to allow the milk mixture to fully absorb.

Make the Topping:

Step 10: Whip Cream and Sugar

In a large bowl, beat the heavy cream and powdered sugar together until firm peaks form.

Step 11: Top and Garnish Cupcakes

Dollop spoonfuls of the whipped cream on top of each soaked cupcake.

Sprinkle the whipped cream with ground cinnamon and top with a sliced strawberry