Instructions
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1
Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin with cupcake liners.
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2
Wash and dice the fresh strawberries into small pieces, then set them aside.
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3
In a stand mixer bowl, combine the eggs, vanilla sugar (or vanilla extract), and a pinch of salt.
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4
Whisk the egg mixture on medium-high speed until light, pale, and frothy.
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5
Gradually pour in the granulated sugar while mixing and continue beating for about 2 minutes.
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6
Slowly stream in the melted butter while continuing to mix at low speed.
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7
Add the yogurt and milk, mixing until completely incorporated.
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8
Gradually add the all-purpose flour, baking powder, and cornstarch, mixing just until a smooth batter forms.
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9
Spoon batter into the muffin cups until each is filled roughly halfway.
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10
Add a layer of chopped strawberries into each cup, then top with remaining batter up to 3/4 full.
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11
Press a few additional strawberry pieces onto the top of each cupcake for decoration.
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12
Bake at 350°F (175°C) for 25 to 30 minutes until golden brown and a toothpick inserted into the center comes out clean, then cool on a wire rack.
