Mix together the flour, baking powder and salt
Add the egg yolks and ¾ cup of sugar to a separate bowl. Mix together until creamy and smooth. Stir in ⅓ cup of milk and vanilla extract until combined.
Add the flour mixture into the egg yolk mix and stir until just mixed through.
Beat the egg whites with an electric or stand mixer on high in a large mixing bowl until soft peaks form. Add the remaining granulated sugar and continue to beat until the peaks stiffen
Fold the egg whites into the batter until just combined.
Fill silicone cupcake liners ⅔ full. Place several cupcakes in your air fryer basket and set the air fryer on air fry at 320 degrees F. Bake for 9-12 minutes or until your cupcakes are cooked through. Work in batches until all batter is used.
Meanwhile, mix the evaporated milk, sweetened condensed milk, and remaining milk in a large bowl.
Let the cupcakes cool. Use a toothpick to poke holes in each cupcake and pour two tablespoons of the milk mixture over each cupcake to absorb.
Refrigerate the cupcakes for 2 hours or overnight. When ready to serve, spread or pipe the whipped cream onto each cupcake, dust with the ground cinnamon, and garnish with a strawberry slice per cupcake.
Plate, serve, and enjoy!