Prepare the Muffin Tin: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
Make the Batter: Prepare the vanilla cake mix according to the package instructions, combining the required ingredients until the batter is smooth and free of lumps.
Fill the Liners: Divide the batter among the prepared cupcake liners, filling each approximately three-quarters full.
Bake the Cupcakes: Bake for 10–14 minutes, or until the centers are fully baked.
Warm the Milk: Place the whole milk in a microwave-safe bowl and heat for 30 seconds.
Infuse the Milk: Add the saffron threads, ground cardamom, and rose water to the warmed milk, then stir to combine.
Complete the Milk Mixture: Add 1 cup evaporated milk and 1 cup sweetened condensed milk to the flavored whole milk, mixing until combined.
Chill the Milk Mixture: Place the prepared kulfi tres leches mixture in the refrigerator until you are ready to use it.
Whip the Frosting: Combine the heavy whipping cream and confectioners sugar in a stand mixer or with a handheld mixer, beating on high speed for 5–7 minutes until stiff peaks form.
Chill the Frosting: Transfer the whipped frosting to the refrigerator until needed.
Poke the Cupcakes: Once the cupcakes have finished baking, use a toothpick to make approximately 15–20 holes across the surface of each cupcake.
Soak the Cupcakes: Slowly spoon 1–2 tablespoons of the chilled milk mixture evenly over each cupcake, allowing the liquid to soak into the holes.
Rest Before Chilling: Let the milk-soaked cupcakes stand at room temperature for about 10 minutes.
Refrigerate the Cupcakes: Place the cupcakes on a baking tray or plate and refrigerate for at least 1 hour.
Frost the Cupcakes: Transfer the whipped cream frosting to a piping bag and pipe it over the chilled cupcakes, or spread it evenly over the tops using a butter knife.
Add the Garnish: Finish each cupcake with chopped pistachios and dried rose petals, then serve.
