Combine strawberries, sugar, corn starch, and lemon juice in a small saucepot and toss to coat evenly. Place over medium heat and cook for 5-8 minutes while stirring gently until it thickens. Chill in the fridge for 1 hour.

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners.

Sift flour, corn starch, baking powder, and salt into a medium bowl and whisk to blend evenly.

Combine soft butter with sugar and vanilla in a large bowl and beat with an electric mixer for about 3 minutes until pale and fluffy. Add each egg and beat until smooth.

Whisk together milk and oil in a measuring jug. Gradually add to the butter mixture along with flour mixture, beating until just combined.

Divide the batter among prepared muffin cups, filling about two-thirds full and bake for 18-20 minutes. Let cool for 5 minutes before transferring to a wire rack.

Cut out a small cone in the center of each cooled cupcake. Puree half of the strawberry compote and use it for the frosting swirl.

Beat heavy cream with skim milk powder until firm peaks form. Add sugar and vanilla and combine carefully.

Pipe frosting onto cupcakes using a piping bag filled with whipped cream and strawberry puree to create a swirl. Decorate with sliced strawberries if desired.