Make the Cupcakes First-Can be made 2 days ahead and stored in airtight container

Preheat oven to 350 F.

In a small bowl, combine sugar and vanilla bean paste. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of paste and to better infuse the vanilla flavor into the sugar. Set aside.

In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.

Add the vanilla bean sugar and mix until well combined.

Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture. This is what you want, don't be worried.

In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add milk and mix on low speed until just combined. The batter will be liquid-like. Don't worry, you didn't do anything wrong. It's supposed to be that way.

Fill cupcake liners just over 1/2 full. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.

When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool down. Cool them completely before frosting or storing.

While the cupcakes bake you can make the strawberries and whipped cream.

For the strawberries, add the diced strawberries, sugar and cornstarch mixture to a small saucepan over medium heat. Stir constantly as the mixture begins to thicken. This will take about 4 minutes or so. Once the mixture is thickened, remove from the heat and allow to cool completely before topping the cupcakes or storing the strawberries. These can be made up to 2 days ahead.

For the whipped cream, place the heavy cream, stabilizer, sugar and vanilla bean paste into a bowl. Mix with a hand mixer until stiff peaks form. Place into a container to store or into a piping bag with a star tip to top the cupcakes. Hold in the fridge until ready to use.

You are finally ready to assemble the cupcakes. Take a cupcake and pipe a ring around the outer layer of the top leaving a small hole unfrosted in the center. Place about 1/2 tablespoon of the strawberry mixture into the hole and a little over the top to make it look higher up. Finish with the remaining cupcakes. Refrigerate after making until serving. ENJOY!