Preheat oven to 350 degrees. Line cupcake pan with liners.
Beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
Whisk together the flour, cornstarch, baking powder, and salt. Set aside.
Beat butter on high speed until smooth and creamy, about one minute.
Add the sugar, beating on high until the butter and sugar are creamed together. (3-4 minutes)
Beat on medium-high while adding in the egg yolk and vanilla.
Reducing the speed to low, begin to add the dry ingredients, then add some of the milk.
Alternate with the flour mixture and milk, mixing after each addition, and ending with the addition of the flour mixture. Do not over beat.
Using a spatula, gently fold in the egg whites, chopped strawberries, and pink dye .
Using a medium ice cream scoop fill the batter into the lined cupcake tins.
Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
Allow to cool in the cupcake tin for about 5 minutes.
Transfer cupcakes to a wire rack to cool completely.
Cream the butter, cream cheese, chopped strawberries and powdered sugar until it looks light and creamy.
If it doesn't look creamy, add 2 tbs of the heavy whipping cream until it turns creamy.
If it's too thin, add in ¼ C of powdered sugar
Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready. Add more powdered sugar until consistency is right.
Scoop the frosting into a pastry bag with a large tip.
Frost beginning on the outside and working you way in to finish in the middle.
Top each cupcake with a strawberry and 6-8 edible pearls. (If using frozen strawberries, omit strawberry and add a few extra edible pearls.