1. Start with the strawberry filling. Place the diced strawberries in a small saucepan over medium heat. Scrape out the seeds of the half vanilla bean and add them together with the vanilla bean to the strawberries. Stir constantly for about 4 minutes, until the strawberry juices have been released. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.

2. Preheat the oven to 180°C (350°F). Line a muffin pan with 12 cupcake liners. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl mix sugar and melted butter. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Scrape seeds from the second half of the vanilla bean into the batter. Slowly mix dry ingredients into the wet ingredients until all is well combined. The batter will be rather thick.

4. Divide the batter among the cupcake liners and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cooling completely before filling and frosting.

5. To fill the cupcakes, cut out a hole in each cupcake with a knife or use a cupcake corer. Place 1 teaspoon of strawberry filling inside.

6. In a large bowl, whip the cream, whipping cream stiffener, sugar, and vanilla extract together on high speed until stiff peaks form – be careful not to overbeat or you will get butter. Add the 1/4 cup strawberry filling and beat on low speed until combined. Fill into a piping bag and pipe a circle of cream on each cupcake, add some more of the strawberry filling into the center.