Preheat oven to 350 degrees F. Line cupcake pan with liners.
In a bowl, beat egg whites on low speed until soft peaks form. Slowly add sugar until stiff peaks form. Incorporate yolks into mixture, one at a time, until completely integrated.
Sift flour and baking powder. Add dry ingredients to the egg mixture, alternating with milk. Do this step quickly. Don’t over mix. Add vanilla and cinnamon. Stir batter once to incorporate.
Evenly distribute cake batter amongst cupcake liners, about 4 tablespoons each. Fill cupcakes ¾ full.
Bake cupcakes for 15-20 minutes, or until a toothpick inserted in the center of the cake comes out dry and clean.
While cupcakes are baking, combine evaporated milk, condensed milk, heavy cream and rum. Add more rum to taste.
Remove cupcakes from oven. With a fork, or skewer, poke holes into cakes. Pour milk mixture over cake while it is still warm from the oven.
Allow cake to sit and cool to room temperature. Cover and refrigerate until chilled.
Combine remaining heavy cream, vanilla and cinnamon in a bowl. Using a mixer, whip heavy cream until stiff eaks form.
Top cupcakes with homemade whipped cream. Admire, eat and enjoy.