Cupcakes (makes about 22):
3 1/2 cups cake flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda1 2/3 cup fat free milk
1/2 cup plain fat-free yogurt2 teaspoons lemon extractzest from one lemon (reserve lemon for frosting)
1 3/4 cups sugar
1/4 cup, or 1/2 stick unsalted butter, room temperature1 1/2 tablespoons vegetable oil
2 large egg whites
1 cup diced fresh strawberries
Frosting (makes about 1 cup):
4 ounces cream cheese, room temperature
1/2 tablespoon unsalted butter, room temperature
dash of salt
zest from one lemon
1 tablespoon, plus 1 teaspoon freshly squeezed lemon juice
2 1/4 cups powdered sugar, sifted
About 6 strawberries, hulled and quartered for topping
Preheat oven to 350 degrees fahrenheit, prepare a muffin pan with baking liners, and set out two medium bowls. In one bowl, whisk together the first four ingredients; in the second bowl, whisk together the next four ingredients (starting with milk) until well blended. Set both bowls aside. In the bowl of an electric mixer, blend sugar, butter, and oil at medium speed for about five minutes. When well blended, add egg whites one at a time, blending after each addition. Next, add the flour mixture and the milk mixture alternately to the batter, blending well after each addition, and ending with the flour mixture. Add all the diced strawberries at once, and fold into the batter to mix well. Pour or spoon the batter into the prepared pan, and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of each cupcake; when it comes out clean they are done. Cool cupcakes on a wire rack for about 15 minutes, then remove them from the pan and cool completely.
While the cupcakes are baking, make the frosting. In the bowl of an electric mixer, beat all the ingredients except the powdered sugar and strawberries. Gradually add the powdered sugar and beat until smooth, then chill for at least 1 hour or overnight (frosting can be prepared ahead of time).
To frost cupcakes, take a small amount (just about 1 teaspoon) of frosting and spread on the top of each cupcake, leaving a small edge unfrosted. (See photo.) Top each with one quartered strawberry, and chill until serving.