Heat oven to 350 degrees (180° celcius). Grease a 12 cupcake pan or add paper cupcake cups.
In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 second add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute. Pour into greased cupcake pan and bake approximately 20 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). Let cool completely before frosting.
FOR WHIPPED CREAM FROSTING **
In a small pot combine gelatin and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and let cool (but not set).
In a medium bowl whip cream and icing sugar until soft peaks form, continue beating and add gelatin and pureed strawberries, whip on high until stiff.
Frost cooled cupcakes with frosting. Enjoy!**You could also use store bought stabilized whipped cream and when it gets to the soft peak stage add the pureed strawberries and whip until stiff.
Homemade Strawberries and Cream Cupcakes https://anitalianinmykitchen.com/strawberries-and-cream-cupcakes/