• Pre-heat oven to 350 degrees and line a cupcake tin with papers.
• Cream butter and sugar in a stand mixer or in a large bowl with a hand mixer, until light and fluffy.
• In a separate bowl, whisk together the flour, baking flour, and salt together.
• Slowly mix the dry ingredients into the butter and sugar, alternating with the milk. Add the vanilla and mix until just blended, taking care not to over-mix. The batter will be thick.
• In another separate bowl, whisk the egg whites with a hand mixer until stiff peaks form. Gently fold the egg whites into the batter, until just blended. Fold in the strawberries, as well.
• Fill cupcake papers about ¾ of the way with batter. Bake for 16-18 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• After cooling in the tin for a few minutes, move cupcakes to wire rack to cool completely.
• Core out center of cupcake with a cupcake corer or knife and fill each cupcake with the cooled strawberry filling. If you want, you can place the cored out portion of the cupcake back on.
• Pipe frosting on to cupcakes and top each with half a fresh strawberry.

Strawberry Filling

• Place all ingredients in a medium saucepan over medium-high heat and bring to a boil.
• Lower heat to a simmer and let cook for about 10 minutes, until mixture gets thicker and syrupy.
• Remove to separate bowl and place in fridge to cool completely.

Mint Goat Cheese Buttercream

• Place butter and goat cheese in the bowl of stand mixer or in a large bowl with a hand mixer and beat until fluffy, about 2-3 minutes.
• Mix in confectioners' sugar, one cup at a time. Stir in mint.