Preheat the oven to 350 degrees F and line 2 muffin tins with foil cupcakes liners (do not use the paper liners as the milk mixture will soak through).

Bake for 12-16 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Move the cupcakes to a wire rack to cool slightly.

Then in a large mixing bowl. Combine the three milk mixture ingredients.

Use a fork or skewer to poke holes all over the top of the cupcakes, being careful not to poke to the bottom of the cupcakes or poke holes in the cupcake liners.

Whisk together the milk mixture ingredients in a large bowl.  Spoon approximately 2-3 Tablespoons of the milk mixture over each cupcake.

Refrigerate the cupcakes for at least 4 hours but overnight is preferred to soak up the milk mixture.

To make the topping, beat together the heavy whipping cream, powdered sugar and vanilla extract in a large bowl with a hand held mixer or a stand alone mixer. Beat until soft peaks form in the mixture.

Right before serving, pipe the topping mixture over the top of each of the cupcakes and top with a dusting of the ground cinnamon and the sliced strawberries (optional).

Store the leftovers in the refrigerator for up to 5 days.