Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

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

In another bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).

Add the eggs, one at a time, along with the vanilla and mix well.

Gradually add the flour mixture to the butter mixture, alternating with the milk.

Divide your batter evenly among the cupcake liners and bake for about 18-20 minutes, or until a toothpick comes out clean.

While the cupcakes are cooling, mix together the sweetened condensed milk, evaporated milk, and coconut milk in a bowl.

Once the cupcakes are cool, poke holes all over the top with a toothpick. Drizzle the milk mixture over each cupcake, allowing them to soak up the deliciousness.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Top each soaked cupcake generously with this whipped cream and garnish with fresh fruit.

Serve and watch your family’s eyes light up as they take a bite!