Make filling first. Place strawberries on a saucepan over medium heat, and stir for 4 minutes until juice is released. Add sugar and cornstarch/water liquid and stir for 2 more minutes. When thick, remove from heat and let cool.

Make the cupcakes. Preheat oven to 350F Line muffin pan with cupcake liners and set aside. In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside. In another bowl (microwave safe) melt the butter in a microwave. Stir in sugar. It will be gritty. Stir in egg whites, milk, yogurt, and vanilla until combined. Slowly mix wet and dry ingredients together until no lumps are left. Divide the batter into the cupcake liners. Bake for 20 minutes. Allow to cool before frosting.

Fill the cupcakes. Use a sharp knife and cut a hole in the center of the cupcakes about 1/2 inch deep. Take a teaspoon of filling inside and top the cupcake with the piece you cut off.

Make the <g class="gr_ gr_68 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="68" data-gr-id="68">whipped</g> Cream. In a large bowl, mix the whipped cream, vanilla, and sugar. Add remaining strawberry filling and continue to beat. Frost the cupcakes with the strawberry whipped cream.