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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line 2 (12-well) muffin pans with paper cupcake liners; set aside.
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3
Place the flour, baking powder, cardamom, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
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4
Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light in color, about 3 minutes.
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5
Add the sugar and continue beating until the mixture is light in color and airy, about 3 minutes.
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6
Stop the mixer and scrape down the paddle and the sides of the bowl.
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7
On medium speed, add the egg whites 1 at a time, beating well after each addition.
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8
Next add the eggs 1 at a time, beating well after each addition.
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9
Scrape down the sides of the bowl.
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10
On low speed, slowly add the milk and vanilla and mix until combined (the mixture will look curdled).
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11
Add the reserved flour mixture and mix until just combined, about 15 seconds.
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12
Fill each muffin well about three-quarters full.
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13
Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges.
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14
Measure 1 heaping teaspoon of the strawberry sauce and place the back of the teaspoon inside the indentation.
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15
Rotate the spoon, letting the sauce slide into the indentation.
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16
Repeat in each well.
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17
Bake the cupcakes until a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
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18
Set the pans on wire racks and let cool for 5 minutes.
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19
Remove the cupcakes from the pans and let cool completely on the wire racks before frosting.
