Strawberry Filled Cupcakes with Cream Cheese Frosting

Preheat oven to 350º. Line 24 cup muffin tin with paper liners.
Puree 16 ounces of fresh or frozen strawberries in a food processor.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in strawberry jam. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, soda and salt. Gradually add flour mixture to butter mixture, alternately with strawberry puree, beginning and ending with flour. Beat until well combined. Add buttermilk beating to combine. Spoon into muffin tins, filling ¾’s full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on wire wrack.
While the cupcakes are baking make the filling. Puree 32 ounces of fresh or frozen strawberries in a food processor. In a saucepan, combine sugar and cornstarch, strawberry puree, lemon juice and egg yolks. Cook over medium heat, whisking constantly until very thick, about 7-8 minutes. Remove from heat and whisk in butter until melted. Let cool slightly, cover and refrigerate for 2 hours.
Frosting: In a large bowl, beat cream cheese and butter until creamy. Add powdered sugar, vanilla and enough milk to get the consistency you want. Add dried strawberries and mix until combined.
Using a cupcake corer or melon baller, scoop out about 1 tablespoon of cake from the center of each cupcake. Fill with strawberry filling. Top with frosting.