• Place an oven rack in the center of the oven. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk the flour, cornstarch, baking powder, and salt. Set the bowl aside.
  1 cup whole wheat flour, 2 TBS cornstarch, 2 tsp baking powder, ½ tsp table salt

Prepare strawberries

• Put the frozen strawberries in a microwave safe bowl, cover the bowl with a microwave safe plate, and microwave for 5 minutes.
  2 cups frozen strawberries
• Pour the juicy thawed berries into a fine mesh strainer placed over a small saucepan. Use a rubber spatula to press out as much juice as possible. You should get ¾ - 1 cup of juice (use the strawberry pulp to add to the frosting).
• Place the saucepan with the juice in it over a medium-low heat and bring to a gentle boil. Boil the juice for about 5 minutes or until it's been reduced to about a ¼ cup.
• Transfer the reduced strawberry juice to a medium sized bowl, let cool slightly, then whisk in the oil, milk, and vanilla. Set aside.
  ½ cup avocado oil, 6 TBS milk, ½ TBS vanilla extract

Beat eggs and sugar

• In a large bowl, use an electric hand mixer or stand mixer set on medium speed to beat the eggs and sugar together for 5 minutes. The mixture should become foamy, pale, and increase in volume.
  ⅓ cup granulated sugar, 2 eggs
• Gently fold in half of the dry ingredients to the eggs and sugar. Next, gently fold in half of the strawberry mixture. Then, fold in the remaining dry ingredients. Lastly, fold in the rest of the strawberry mixture. Be careful not to overmix.

Bake

• Measure about a ¼ cup of batter into each lined cup of the muffin tin, filling it about ¾ of the way.
• Bake for 18 - 20 minutes in the preheated oven. Remove when set on top and slightly golden.
• Let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
• Beat the leftover strawberry pulp into your favorite frosting, frost the cupcakes, top with a quarter of a strawberry, and enjoy!