For the cupcakes

1. 1 2/3 cup all-purpose flour 
2. 1 cup granulated sugar 
3. 1/4 tsp baking soda
4. 1 1/2 tsp baking powder
5. 1/4 tsp sea salt
6. 3/4 cup unsalted butter melted
7. 3 egg whites room temperature
8. 1 tbsp vanilla extract 
9. 1/2 cup greek yogurt, room temperature
10. 1/2 cup whole milk , warm

For the Compote

• 1/2 lb of strawberries
• 3 tbs sugar
• 1 – 2 tsp cornstarch

For the Cream Cheese Frosting

• 4 oz cream cheese, room temp
• 1 tsp vanilla
• 3/4 cup of butter, room temp
• 1/2 cup freeze dried strawberries, finely ground
• 1 3/4 cup of powdered sugar

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2. Mix the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
3. Separate the eggs.
4. In another bowl, whisk together the wet ingredients until combined.
5. Add the wet ingredients to the dry ingredients. Mix until combined.
6. Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
7. Bake for about 18 minutes or until centers are springy to the touch.
8. Meanwhile, heat strawberries, sugar and cornstarch on stove for 10-15 minutes until it breaks down. Once cupcakes are cooled, add about a 1 tsp of strawberry compote to each cupcake center.
9. Cream together the cream cheese, vanilla, butter for 1-2 minutes. Add the freeze dried strawberries and slowly mix in the powdered sugar. Top the cupcakes with frosting and enjoy!