Let’s break down the process into easy-to-follow steps. I’ll guide you through each stage.

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: Whisk 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 until 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: Combine Wet and Dry. Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the coconut milk, mixing until just combined, then add the remaining dry ingredients and mix until just combined.

Step 6: Bake. Fill each muffin tin with ¼ cup of batter. Bake until the cakes spring back on top and a toothpick inserted into the center comes out clean, about 24 to 26 minutes.

Step 7: Cool. Let the cupcakes cool on a wire rack in the tins.

Make the Milk Mixture:

Step 1: Whisk Ingredients. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and heavy cream.

Step 2: Poke Holes and Soak. Using a skewer, poke holes all over the top of each cupcake. Drizzle a few spoonfuls of the milk mixture over each cupcake, letting the milk soak in before adding more.

Step 3: Rest. Let the cupcakes sit for 30 minutes to absorb the milk mixture.

Make the Topping:

Step 1: Whip Cream and Sugar. In a large bowl, beat the heavy cream and powdered sugar until firm peaks form.

Step 2: Top Cupcakes. Dollop spoonfuls of the whipped cream on top of each soaked cupcake.

Step 3: Garnish. Sprinkle the whipped cream with cinnamon and top with a strawberry slice, if desired.

These steps are clear.