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Special equipment: Cupcake corer
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For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
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In a medium bowl, sift together the flours, baking powder and salt, and set aside.
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In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer.
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Add the eggs, one at a time, beating until just incorporated.
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Beat in the vanilla.
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Reduce the mixing speed to low.
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Add the flour mixture in three batches, alternating with the milk.
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Beat until combined.
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Divide the batter evenly among the lined cups, filling each three-quarters full.
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Bake until a toothpick comes out clean, 18 to 20 minutes.
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Transfer to a wire rack and cool completely.
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For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside.
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Cut up the whole strawberries into small pieces, and set aside in a small bowl.
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Using a food processor, puree the strawberries and pour into a medium saucepan.
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Add the sugar and lemon juice to the sauce pan.
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Cook over medium-high heat until it begins to bubble, stirring constantly.
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Let the mixture boil for 2 minutes.
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Pour the hot mixture into the bowl with the water and unflavored gelatin.
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Stir together until incorporated.
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Add in the cut strawberries.
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Put in the refrigerator until the mixture has thickened, 2 hours.
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For the frosting: Beat the butter and cream cheese until light and creamy.
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Add in the vanilla.
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Add in the powdered sugar, 1 cup at a time.
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Add milk as needed if the frosting is too thick.
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Place the frosting into a piping bag fitted with a large star tip.
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Once the cupcakes have cooled, pull out the centers with a cupcake corer.
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Fill with strawberry compote filling.
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Pipe the frosting onto each cupcake.
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Place some strawberry compote on top for garnish.
