Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

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

In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy.

Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined.

Divide the batter evenly among the prepared liners, filling each about 2/3 full.

Place in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

While the cupcakes cool, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl.

Once the cupcakes are cool, carefully pierce the tops with a fork and pour the milk mixture over each cupcake, allowing it to soak in.

Refrigerate for at least 1 hour before serving to let the flavors meld.