Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. In a mixing bowl, mash the strawberries until smooth, then stir in 1/2 cup of sugar. Let sit for 10 minutes to release juices.
1 pint fresh strawberries, 1 cup granulated sugar
In another bowl, beat the softened cream cheese with the remaining 1/2 cup sugar until smooth and fluffy using an electric mixer or whisk.
8 oz cream cheese, 1 cup granulated sugar
In a large mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together eggs, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons salt, 0.5 cups vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
Fold the mashed strawberries into the batter with a spatula, creating a streaked, marbled mixture. Do not overmix.
1 pint fresh strawberries
Spoon a layer of batter into each cupcake liner, then add a dollop of the cream cheese mixture on top, followed by another spoonful of batter to cover the filling.
Bake for 20-25 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack.
