Preheat your oven to 350°F (175°C).

Line a muffin tin with 12 cupcake liners and set aside.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Gradually add the dry ingredients, alternating with milk, mixing until just combined.

Fold in the white chocolate chips, ensuring they are evenly distributed.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely before filling and frosting.

In a bowl, beat cream cheese and powdered sugar until smooth and creamy.

Stir in strawberry jam and diced strawberries, mixing until well combined.

Using a small knife or cupcake corer, cut a small hole in the center of each cooled cupcake (about ½-inch deep).

Spoon or pipe the strawberry-cream cheese filling into the hole.

In a large bowl, beat butter until creamy.

Gradually add powdered sugar, mixing until smooth.

Stir in vanilla extract and heavy cream, then beat for another minute until fluffy.

Mix in melted white chocolate until fully incorporated and creamy.

Pipe or spread the frosting onto each filled cupcake.

Garnish with white chocolate chips and fresh diced strawberries for an elegant finish.