In a medium saucepan, combine 3 cups of hulled and chopped fresh strawberries, ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Cook over medium heat, stirring often until the mixture thickens, about 5–8 minutes. Once thickened, transfer to a bowl, cover, and chill in the fridge for at least 1 hour to let the flavors meld.

Preheat your oven to 350°F (175°C). While it heats up, line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together 1 ¼ cups of all-purpose flour, 1 tablespoon of cornstarch, 1 ¼ teaspoons of baking powder, and ¼ teaspoon of salt. In a separate bowl, beat 6 tablespoons of softened unsalted butter with ¾ cup of granulated sugar and 1 ½ teaspoons of pure vanilla extract until light and fluffy, roughly 3 minutes. Incorporate the eggs one at a time.

Gradually add the flour mixture to the butter mixture, alternating with ⅓ cup plus 1 tablespoon of whole milk and 1 tablespoon of sunflower oil, mixing just until combined.

Fill each muffin cup about ⅔ full with the batter. Bake for 18–20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Once cooled, take a small knife or cupcake corer to cut out the center cone from each cupcake, about 1 inch deep. Set the tops aside.

In a chilled mixing bowl, beat 1 ¼ cups of cold heavy whipping cream with 2 tablespoons of skim milk powder until soft peaks form. Gradually add 1–2 tablespoons of granulated sugar and 1 teaspoon of pure vanilla extract, continuing to beat until stiff peaks.

Spoon half of the chilled strawberry compote into the whipped cream frosting and gently fold in to create a beautiful swirl.

Fill a piping bag with the strawberry-swirled whipped cream and pipe onto each cupcake generously.