Line a cupcake tin with muffin liners and preheat the oven to 350℉ (175℃), no fan.

In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. Add the room temperature eggs one at a time and mix well after each addition. Stir in the vanilla extract.

Sift together the flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients in three parts, alternating with the room-temperature milk. Mix only until combined—do not overmix.

In a small bowl, stir together the vinegar and baking soda. It will foam up, so quickly fold it into the batter just until incorporated.

Divide the batter evenly between the cupcake liners, filling each about three-quarters full.

Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as it can dry them out. Let the cupcakes cool completely on a wire rack before adding any filling or frosting.

Whip together the cream cheese, mascarpone, vanilla and sifted powdered sugar using an electric hand mixer. Once the frosting reaches a fluffy, pipeable consistency, stop whipping to avoid it becoming runny.

Start with the melting butter in the microwave, then let it cool slightly while preparing the crumbs.

You can make the crumbs using a food processor or by placing the cookies and dried strawberries in a ziplock bag and crushing them evenly with a rolling pin.

Then, add a good pinch of salt to balance the sweetness. Finally, add the melted but not hot butter to the mixture. The butter acts as a binding agent, creating bigger chunks.

Once the cupcakes have cooled completely, pipe the frosting generously on top. Then, gently press the frosted tops into the strawberry crunch mixture, turning slightly to ensure the crunch sticks well and covers the frosting fully. Finish by decorating each cupcake with a fresh strawberry on top.

Serve the cupcakes fresh. Any leftovers can be stored covered and refrigerated for 1-2 days.