Preparation Steps

• Preheat oven to 350F. Line a 12 count cupcake pan with liners; set aside.
• In a large bowl, cream butter and sugars until light and fluffy. Add egg yolks, then milk and vanilla; mix until combined.
• Whisk together flour, baking powder, and salt in a separate bowl; add to wet ingredients and mix until just combined.
• Beat egg whites in a clean bowl until stiff peaks form; fold gently into batter.
• Divide batter among liners and bake 18 to 22 minutes; cool completely.
• Mix evaporated milk, sweetened condensed milk, and heavy cream in a measuring cup. Poke holes in each cupcake and slowly spoon milks over them to soak; refrigerate until soaked.
• Prepare buttercream: beat butter until light; gradually add confectioners sugar, vanilla, and salt, then beat in cream until fluffy. Frost cooled cupcakes and garnish as desired.