Vanilla cupcakes

1. Preheat the oven to 350°F (180°C) and line a standard cupcake pan with liners.
2. Whisk and sift the flour, baking powder, and salt in a medium bowl; set aside.
3. Beat the softened butter and granulated sugar on high speed for 2–3 minutes until pale and creamy.
4. Add the eggs and vanilla, then beat again for about 2 minutes until light and fluffy.
5. Fold in the buttermilk, then the dry ingredients, using a spatula just until smooth.
6. Fill the liners about ¾ full, being careful not to overfill.
7. Bake for 13–15 minutes, until set and a toothpick inserted in the center comes out clean.
8. Cool briefly in the pan, then transfer to a wire rack to cool completely.

Strawberry filling

1. Cook the strawberries, sugar, and lemon juice in a saucepan over medium heat for 10–15 minutes, until thick and jam-like.
2. Cool completely, then chill in the fridge until ready to use.

Mascarpone frosting

1. Combine the cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a bowl.
2. Whip on medium speed for 3–4 minutes until smooth and firm, without overbeating.
3. Transfer the frosting to a piping bag and chill until assembly.

Assembly

1. Core the center of the cooled cupcakes using a cupcake corer.
2. Fill each cupcake with the strawberry compote.
3. Pipe the mascarpone frosting on top and garnish with fresh strawberries.
4. Chill for at least 1 hour before serving.