Preheat oven to 350° F. Line 12 muffin tins with paper liners.

Cream softened butter, sugar and vanilla on high speed for 2 minutes. Add the eggs, one at a time, mixing until well incorporated.

Slowly add the flour, baking powder and salt. Mix until just combined.

Scoop the batter into the cupcake liners, filling them half full.

Bake for 18-22 minutes until tops are lightly browned. Remove from the oven and let cool completely on a cooling rack.

Unwrap the cupcakes from their liners. Poke each cake all over with a fork.

In the meantime, combine the sweetened condensed milk, milk and heavy whipping cream.

Using 6 8 ounce jars, place 1 cupcake in the bottom of each. Slowly spoon 3-4 tablespoons of the milk mixture slowly over each cake. Top each cake with an additional cupcake. Slowly spoon the remaining milk mixture over each cake. Cover the jars and store them in the refrigerator overnight.

Serve topped with fresh berries or the whipped cream Shaina suggests in her cookbook.