Preheat the oven to 180°C / 350°F. Line a 6-cup cupcake pan with 6 cupcake liners.

Whisk 60 g caster sugar with 60 g unsalted butter in a mixing bowl until well combined and creamy.

Whisk 1 egg and 1 teaspoon vanilla extract into the butter mixture until smooth.

Add half of the 60 g all-purpose flour and half of the 1/2 teaspoon baking powder. Fold gently into the batter.

Fold in half of the 1/4 cup milk. Add the remaining flour and baking powder, then fold until nearly incorporated.

Fold in the remaining milk just until the cupcake batter is smooth. Do not overmix.

Divide the batter evenly among the 6 cupcake liners, filling each about two-thirds full.

Bake the cupcakes at 180°C / 350°F for 12 to 14 minutes. Test with a skewer; it should come out clean.

Remove the cupcakes from the pan and cool completely on a cooling rack before filling or frosting.

Beat 120 g cream cheese with 50 g unsalted butter for frosting until smooth and creamy.

Gradually beat in 200 g icing sugar until the frosting is thick and smooth.

Beat 3 tablespoons freeze-dried strawberries into the frosting until evenly distributed and pink.

Fill each hollowed cupcake with strawberry compote, using about 1 tablespoon per cupcake.

Transfer the strawberry cream cheese frosting to a piping bag fitted with a piping tip. Pipe frosting over each filled cupcake.