Combine flour, baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Beat in eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into lightly greased mini cupcake tins and bake at 325 degrees for 15 minutes or until an inserted toothpick comes out clean.
Let the cupcakes cool to room temperature then turn onto a platter with raised edges. Pierce cupcakes with a fork 4-5 times and let them cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour mixture over cooled cupcakes. Refrigerate for 1 hour. Frequently, spoon the milk runoff back onto cupcakes. After cupcakes have absorbed the liquid, top each with whipped cream and garnish with a sprinkle of cinnamon. Serve with fresh berries.
Whipped Cream: In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form.