Strawberry vanilla cupcakes

1. Preheat the oven to 350°F / 180°C and line a cupcake pan with paper liners.
2. In a bowl, whisk together the cake flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar with an electric mixer on medium speed for 2–3 minutes, until pale and creamy.
4. Add the eggs and vanilla, then mix again for about 3 minutes until smooth and slightly fluffy.
5. Add the dry ingredients and buttermilk alternately, in two additions, folding gently with a spatula until just combined.
6. Fold in the diced strawberries carefully.
7. Divide the batter between the liners, filling them about 3/4 full.
8. Bake for 15–17 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with a few crumbs.
9. Let cool briefly, then transfer to a wire rack to cool completely.

Strawberry filling

1. Place the strawberries, sugar, and lemon juice in a small saucepan.
2. Cook over medium heat for 10–15 minutes, stirring often, until the mixture thickens and the strawberries soften.
3. Spoon out the amount needed for the frosting, then blend it until completely smooth and seed-free.

Strawberry crunch topping

1. Place the Golden Oreo cookies and freeze-dried strawberries in a food processor.
2. Blend for about 1 minute, until you get a fine crumble.
3. Add the melted butter and blend briefly until evenly coated.
4. Set aside at room temperature.

Strawberry frosting

1. Place the cold mascarpone, cold heavy cream, strawberry compote, powdered sugar, and vanilla in a large bowl.
2. Whip with an electric mixer on medium speed for about 2–3 minutes, until thick, smooth, and stable.
3. Transfer the frosting to a piping bag fitted with a star tip.

Assembly

1. Core the center of each cooled cupcake and fill with strawberry compote.
2. Pipe a generous swirl of strawberry frosting on top.
3. Sprinkle with strawberry crunch topping, then chill the cupcakes for about 20–30 minutes before serving.