 cup at a time, folding the flour into the egg whites using a rubber spatula each time. Be careful not to over mix, you want it to stay really fluffy. Spoon the batter into the prepared cupcake tins (about a heaping tablespoon in each one) and smooth the tops of each. Bake until golden, or approximately 00 to 00 minutes. Let cool in pan. While waiting for the cupcakes to cool, prepare the frosting. Combine the cream cheese, sugar, vanilla extract and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Whip until stiff peaks form. Fold in the finely chopped strawberries. Once the cupcakes have cooled, use a small paring knife to cut out the center of the cupcake